These vibrant, veggie-packed burgers are like a garden party in every bite. Made with a hearty mix of whole grains, leafy greens, and herbs, they strike the perfect balance between wholesome and flavorful. Quinoa gives them a satisfying texture and just the right amount of crispness around the edges. Whether you serve them on a bun, over a salad, or tucked into a wrap, these burgers bring color, crunch, and feel-good energy to any meal.
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Green Garden Burgers
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
One of the best tools for making veggie burgers? The food processor. It takes all the effort out of chopping, dicing, and mashing—just toss in your ingredients, pulse a few times, and you’ve got a perfectly blended, textured mix ready to shape. I especially love using it for these Green Garden Burgers, which are packed with greens, grains, and all kinds of garden goodness. The processor keeps everything consistent and makes it easy to whip up a double batch in no time. And the best part? These burgers freeze beautifully, so you can stash extras for quick lunches or easy weeknight dinners down the road. Simple, satisfying, and freezer-friendly.
Ingredients
- 1/2 cup quinoa
- 1 ¼ cups water, divided
- 2 tablespoons flax meal or chia seeds
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup oats
- ½ cup red onion, roughly chopped
- 3 garlic cloves
- 1 packed cup kale leaves (stems removed)
- 2 carrots, peeled and quartered
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- 4 to 6 whole wheat hamburger buns, toasted if desired
- Plant-based mayonnaise
- Slice tomatoes
- Sprouts
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Combine the quinoa and 1 cup of the water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until the quinoa is tender and fluffy, about 15 minutes.
- Meanwhile, in a small bowl, mix the flax meal and the remaining ¼ cup water. Sed aside to thicken.
- Combine the chickpeas, oats, red onion, garlic, kale, and carrots in a food processor. Pulse until everything is finely chopped with no large chunks.
- Transfer the mixture from the food processor to a large mixing bowl. Add the cooked quinoa, flax mixture, tahini, nutritional yeast, and salt. Mix until thoroughly blended.
Form the mixture into 4 to 6 equal patties and place them on the prepared baking sheet. Bake for 15 to 20 minutes, until golden around the edges. - Serve the burgers on the buns, topped with mayonnaise, sliced tomatoes, and sprouts.
Serve on a whole wheat bun and top with tomatoes, sprouts, and your favorite dressing or plant-based mayonnaise.
- Prep Time: 15
- Cook Time: 35
- Category: Main Entree
- Cuisine: American
