I found the original recipe for the Green Warrior Burger on My Food and Happiness’ blog. Her blog is amazing, and I have made several things from her blog before. I’ve been eyeing up this burger recipe for a while, but never got round to making it.
I’m always a bit uncertain when it comes to making my own veggie burgers (even if I did make the chickpea burgers a while back), because the mixture always seems so sticky, and there’s always the risk that it won’t hold together very well. I have to say that the same problem did occur for this recipe, but not in an off-putting way. It just means you need to make sure that the burger is cooked well on one side before flipping it over. The cooking process helps to create a skin around the burger, holding it all together.
My goodness. They are delicious. So many nutrients, so tasty, and great with any combination you can come up with.
While Monika, at My Food and Happiness, suggests having your burger with sun-dried tomato pesto, I personally think that a good dollop of homemade chilli jam is a great way to go!
I have had these burgers for lunch and dinner almost every day this week, and I’ve changed it up each time. Some were in homemade burger buns, some in wholewheat tortillas, some with rice, others with roasted veggies. Other great accompaniments to your burgers are braised cabbage, roasted carrots and fennel, and fresh mozzarella cheese. Not going to lie, I was eating the mozzarella while dressing my burger.
Yes, these taste like vegetables. No, they are not trying to be a replacement for meat eaters. They’re simply a great way to eat less meat (if, like me, you’re trying to reduce your carbon footprint), or if you enjoy your veggies.
I’ve adapted the recipe slightly, from the original, based on what I already had at home (to cut down costs), but I’m definitely going to be making these burgers again. It’s even better when you only have to use a food processor and a frying/grill pan. Easy clean up.
1 onion, peeled and quartered
1/2 cup rolled oats
2/3 cup fresh spinach, washed and stems removed
1/2 cup fresh parsley
1/2 cup fresh basil
1 1/2 cups peas, cooked to packet instructions
1 can (439 grams) chickpeas, drained and loose skins removed
- In a food processor, blend the onion and oats together for a few minutes to create a paste.
- Add the rest of the ingredients (make sure the cooked peas have cooled down), seasoning to taste, and blitz together. Blend until the mixture is smooth and sticky.
- Put a frying pan on a medium heat, with a little bit of olive oil.
- Add 3/4 cup of mixture to the pan, in a burger patty shape. Push in the sides with a spatula, to keep a circular shape.
- Allow to cook for 5 – 6 minutes, then carefully slide the spatula under the burger and flip. Cook for a further 5 – 6 minutes.
- Repeat with remaining burger mixture.
- If you want to melt cheese onto your burger, place cheese on the side that is already cooked and place a lid over the burger.
- Enjoy with homemade chilli jam and braised cabbage in a burger bun.