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    Green Monster Veggie Burger

    Published: Sep 28, 2015 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · 123 Comments

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    Green Monster Veggie Burger

    You don’t feel like eating your veggies today? No problem, just eat this green monster veggie burger with grilled eggplant, red bell pepper, and vegan sun-dried tomato mayonnaise instead. It’s not only super delicious but also packed with tons of vitamins and minerals. Who knew that a burger could be this healthy?! I’ve wanted to make a green veggie burger patty for such a long time, but my list of delicious vegan things to make gets longer and longer every day, so it took me quite a while to finally make such a green burger. I probably could live off this list for years to come. Haha! Hard to believe that a lot of people still think vegan food is all boring and plain.

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    But back to the green monster veggie burger. The veggie patty is made of broccoli, peas, kale, and celery. I cooked all veggies in the same pot and then transferred them to my food processor once they were cooked. Make sure to leave some texture, so turn your blender to the lowest level possible and check the mixture after a couple of seconds. I used an Omniblend and it takes only about 30 seconds until it’s all mushy, so pay attention when using a heavy duty blender.

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    Once the veggies were blended, I added the dry ingredients. To make the veggies stick together to form patties, I used rolled oats and bread crumbs. I also chopped a small onion and sautéed it together with two cloves of garlic. I know that sounds like a lot of garlic, but you really won’t taste it. To give the vegan burger patties an extra boost of nutrients, especially omega-3 fatty acids, I stirred in some chopped walnuts. They are also great to give the burger some more texture.

    Green Monster Veggie Burger

    I seasoned the green monster veggie burger with an Italian seasoning mix (oregano, basil, rosemary, thyme, sage, and parsley), mustard, soy sauce, salt, and pepper. If you want the vegan kale burgers to be soy-free, just leave out the soy sauce and use some more Italian herbs and mustard instead.

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    For the topping, I used grilled eggplant and red bell pepper as well as homemade vegan sun-dried tomatoes mayonnaise. I’m sure this burger is also great to trick kids into eating their green vegetables. Apart from the color, they would probably never guess what’s hidden in this veggie burger. There sure is a good reason for calling it green monster veggie burger. ;-)

     

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    I hope you like the recipe for this vegan burger. Have a great start into the week! As always, I love hearing from you guys! :-)

    Green Monster Veggie Burger

    Green Monster Veggie Burger

    You don't feel like eating your veggies today? Just eat this green monster veggie burger with grilled eggplant and vegan sun-dried tomato mayo instead!
    5 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 40 mins
    Cook Time: 20 mins
    Total Time: 1 hr
    Servings: 4 servings
    Author: Sina

    Ingredients

    For the green monster veggie patties:

    • 2 cups frozen peas
    • 5 oz frozen kale You can of course also use fresh kale
    • 1/2 broccoli (about 7 oz), cut into florets
    • 1 celery stalk, chopped
    • 1 onion, chopped
    • 2 cloves of garlic, minced
    • 1 cup rolled oats
    • 1 cup breadcrumbs
    • 1/2 cup walnuts, chopped
    • 1 teaspoon Italian spice mixture (oregano, basil, rosemary, thyme, sage, and parsley)
    • 2 teaspoons soy sauce
    • 1 tablespoon mustard
    • salt, to taste
    • black pepper, to taste

    For the topping:

    • 1 small eggplant
    • 1 red bell pepper

    For the sun-dried tomato mayonnaise:

    • 6-8 tablespoons store-bought or homemade vegan mayonnaise
    • about 6 sun-dried tomatoes

    For the burgers:

    • 4 burger buns
    • lettuce

    Instructions

    • Bring a medium pot of water to boil. First put in the kale, after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool off a bit before you transfer it to a food processor.
    • In the meantime, heat some olive oil in a small pan and sauté the onion for 2-3 minutes. Then add the minced garlic and cook for another minute.
    • Place the cooked vegetables together with the chopped celery into a food processor and process for a couple of seconds. Make sure to leave some texture. Place in a medium bowl and stir in the oats, breadcrumbs, walnuts, and sautéed onion and garlic. Season with the Italian spice mix, soy sauce, mustard, salt, and black pepper.
    • Form four burger patties and set aside.
    • Then make the sun-dried tomato mayonnaise: Cut the sun-dried tomatoes into small pieces and stir in the vegan mayonnaise.
    • Cut the eggplant and red bell pepper into thin slices. Heat some olive oil in a griddle pan and roast them gently for 3-4 minutes until they are lightly brown.
    • In a large pan, heat some oil and cook the green monster veggie patties for 2-3 minutes on each side. Serve them on a burger bun with lettuce, the grilled veggies, and the sun-dried tomato mayonnaise.
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    Previous Post: « Super Easy Banana Sushi
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    Reader Interactions

    Comments

    1. Diana

      May 20, 2019 at 12:30 am

      5 stars
      Amazing burgers! This recipe is a keeper!!!

      Reply
    2. Cassandra

      March 25, 2019 at 12:18 pm

      5 stars
      I absolutely loved these patties, so delicious!!! So much better than any store brought patties I’ve fried at home. Won’t be able to go back now. Thanks :)

      Reply
    3. betta fish singapore

      September 25, 2018 at 6:40 am

      5 stars
      I just try making this for my son! He LOVE it! Thanks sina!

      Reply
    4. Joquim

      July 31, 2018 at 4:24 pm

      5 stars
      Hi Sina,

      Honestly, you’ve shared a really scrumptious burger recipe here and oh my gosh I’m totally drooling over it right now!

      Reply
    5. Mkq

      February 02, 2018 at 10:25 pm

      Soooooo good!!

      Reply
    6. Anthony Mccrea

      January 07, 2018 at 10:30 pm

      This looks like a really delicious recipe. If I make the patties and then freeze them, how long do you think they will last?

      Reply
    7. singapore food blog

      October 12, 2017 at 4:36 am

      As a burger lover myself. I will sure gonna try this! YUMMY :) Thanks you friend for sharing this with us. :)

      Reply
    8. Madeleine LeClerc

      September 27, 2017 at 2:45 am

      5 stars
      Made these for dinner tonight and loved them! I did end up needing to use 2 cups of bread crumbs because the “dough” was a too wet. We used half fresh kale and half rainbow chard and topped with fresh tomatos and arugula instead of eggplant/peppers. Going on the make again list for sure.
      As a side note this made 8 bun sized burgers for me instead of just 4. I’m going to try freezing the leftover patties to fry up later.

      Reply
    9. Joanna

      August 29, 2017 at 11:06 pm

      This looks amazing! With the one caveat that I hate celery… can you taste the celery flavour in the patties? Or can it be subbed for something?

      Reply
    10. Carrie

      August 18, 2017 at 1:41 am

      These are so delicious! Thank you for sharing. This is the second recipe I’ve tried from your blog and they both are going into heavy rotation. I’m excited to try more. Do you think I could freeze the patties before frying them? Thanks!

      Reply
      • Sina

        August 22, 2017 at 10:51 pm

        Hi Carrie,

        So great to hear that you liked the burgers. :-) What’s the other recipe you tried?
        Actually I haven’t tried freezing these burger patties yet. But I’ve tried it with many other burger patties (for example the mushroom burgers ( https://veganheaven.org/recipe/vegan-mushroom-burger/ ) and it always worked out fine. So I don’t see why this shouldn’t work with these. :-)

        Sina

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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