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.
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.
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.
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.
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. ;-)
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
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.
I thought these were going to be a Pinterest Fail, but they were delicious!! I could eat them everyday!!
Holy smokes! I made this burger and it is INCREDIBLE!!!!!!! I want it everyday. Haha.
Also, you should know, I am a horrible cook. But I managed to tackle this one :)
This one is a winner for sure. I just know my grandkids will love eating green monster burgers, first for the name, then for the taste. I might have to substitute sauteed mushrooms for the eggplant, since one family member can’t eat it, but I know these burgers are going to be a hit. Thanks so much!
These were DELICIOUS!! These are the best veggie burgers I’ve made to date. Thank you so much for the recipe! I will be making these on the regular. I used a mixture of rice flour and oat flour and they were perfection. They held together amazingly well and the taste was DIVINE. My husband usually hates broccoli but he loved these as well.
Hi Sina,
You’ve got so many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
You have me super hungry for the healthy monster burger. Thanks for sharing!
These are amazing!!! Made them for dinner last night Wondering if u know the nutritional value of them?
Delicious! Wasn’t sure they’d stick together but they worked perfectly. Served them in Portobello mushroom buns, yum.
Another happy camper! Didn’t have kale so used frozen spinach and wasn’t sure what kind of mustard (dry? yellow?) so I used dijon. Really good! Thanks!
Hi Kathleen,
Thanks for your comment. So glad you liked them! :-) I’ve tried them with spinach before and it worked just as well. I actually used yellow mustard but dijon sounds great too.
What a fabulous burger! It turned out awesome!! And it was SUPER filling. We replaced the eggplant with zucchini and was great. I will be saving this recipe – thank you for sharing!
I also took a photo!
So glad you liked it, Jaimee! :-) I just had a look at the picture on Instagram and it looks sooo delicious. I just had dinner, but this makes me kinda hungry again. ;-)
I just made these..they are as delicious!!!!
So glad you liked it, Nicole!! :-)
This looks fantastic. Going to try this one, this weekend. Thanks for the post.
Thanks, Julia! I hope you liked it! :-)
Omg this burger looks amazing, I have no words to describe it! Haha, I will be making it for sure! Thanks for the recipe! :-)
Aleks
silencio1984blog.wordpress.com
So glad you like it, Aleks! :-)
Omg! So delish!! Kids loved them too! Only one thing! I can’t seem to get any veggie burger I make to stay together! I was so hopeful for these and they did hold together better than most but what am I doing wrong?!
Thanks, Andréa! So glad you guys enjoyed them! :-) I know it’s a bit tricky with homemade veggie burgers. They usually won’t hold together as well as real beef burgers or store-bought vegan patties, but oats and bread crumbs usually help.
Amazing recipe! Love the idea of a green burger :D
Thanks, Aimee! :-)