Spinach and pea burgers are a healthy, plant-based alternative to traditional burgers. They're packed with vegetables, lentils, and oats, making them hearty, flavorful, and easy to cook in a pan, oven, or on the grill.
Spinach and pea burgers are one of my favorite plant-based recipes because they're simple, filling, and versatile.
They're made with pantry-friendly ingredients like frozen peas, canned lentils, oats, and spinach. That means you don't need to track down anything complicated.
The taste is fresh and earthy. The peas bring a touch of sweetness, the spinach adds color and nutrients, and the lentils give body. The oats act as a binder, keeping everything together without needing breadcrumbs or eggs.
You can cook these burgers in three different ways: in a frying pan, baked in the oven, or grilled outdoors.
I personally love them pan-fried because they get a nice crisp exterior, but oven-baked works well if you want a hands-off option.
They're freezer-friendly, so you can make a batch in advance and reheat when you need a quick dinner.
Serve them up with Caper Potato Salad, Greek Bean Salad, or Tomato Onion Salad - and get those veggies in!
This recipe was originally published on 27 May 2016. Republished with new photos and text 23 April 2019.
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Why You Should Make This Recipe
- They're versatile and can be eaten in buns, bowls, or wraps.
- It's naturally vegan and gluten-free.
- The patties are freezer-friendly and meal-prep ready.
- It uses simple, affordable ingredients you likely already have.
- You can cook them three ways: pan, oven, or grill.
Ingredients
- Frozen peas Add sweetness and color. You can swap with fresh peas if available.
- Spinach Use fresh or frozen. Kale works as a substitute.
- Green lentils Provide protein and bulk. Any cooked lentils will do.
- Oats Act as a binder. Use gluten-free oats if needed.
- Onion Adds depth of flavor. Spring onion works in a pinch.
- Garlic Brings sharpness. Garlic powder can be used instead.
- Parsley Freshens up the mix. Swap with cilantro or dill.
- Salt and pepper. Season to taste. Don't skip.
Spinach
The star ingredient here is spinach. It's rich in iron, vitamin K, and antioxidants.
In these burgers, it adds both color and nutrients without overpowering the flavor.
Combined with peas, it creates a fresh, springlike taste that makes these patties stand out from heavier, starch-based veggie burgers.
Make a meal out of your vegan burger recipe, by adding sweet potato fries and spinach salad!
Veggie Burger Recipe Tips
- To freeze - Freeze cooked burger patties by allowing them to cool completely, then place on a baking sheet and freeze completely. Then wrap or place them into a freezer bag for up to 3 months. Thaw in the fridge before cooking in the pan to heat through and re-crisp the outside.
- Make it gluten free - use gluten free oats and bun to make these gluten free veggie burgers.
- Nutritional information in the recipe card is given with out bun, salad or condiments. It is for the patty only.
- Make it vegan - this vegetarian burger recipe is naturally vegan.
- Use fresh peas if you can get them from your local market or (even better) if you've grown your own. However, frozen peas work perfectly and are cheap and easy to get.
- Make ahead of time - you can make these burgers up to 3 days ahead and keep them in the fridge. Then cook them when you're ready too.
- This recipe is great for cookouts, tailgate parties, barbecues, al fresco dining, parties and easy midweek dinners for the whole family.
- Make these burgers even quicker by using frozen onion and garlic. Just allow them to thaw before whizzing with the other ingredients.
- Try making homemade ketchup for your burgers! Ready in just 15 minutes.
How to Make Spinach Pea Veggie Burgers
1. Defrost the peas by either boiling them or pouring a little boiling water over them in a bowl and leaving to defrost for a minute or so.
2. Whiz the oats in a food processor or blender for a few seconds until fine and flour-like.
3. Add the peas, spinach, onion, lentils, parsley and garlic to the oats in the food processor.
4. Whiz it all until coarsely combined.
5. Pat into burger shapes.
6. Cook in a frying pan, oven or barbecue grill (all methods in recipe card below).
Variations
- Add curry powder for a spiced version.
- Mix in grated carrot for extra vegetables.
- Swap parsley for fresh cilantro and add lime juice for a zesty twist.
- Add smoked paprika for a smoky flavor.
- Stir in nutritional yeast for a cheesy taste.
- Replace lentils with chickpeas for a chickpea-spinach burger.
- Add chili flakes for heat.
- Use fresh mint instead of parsley for a refreshing version.
- Add sesame seeds to the mix for nutty flavor.
- Make mini patties for sliders or appetizers.
Storage, Freezing, Make-Ahead Advice
Make-ahead. Shape the patties and refrigerate for up to 24 hours before cooking.
Storage. Keep cooked patties in the fridge in an airtight container for up to 3 days.
Freezing. Freeze uncooked patties on a tray, then transfer to a bag. They last up to 2 months.
📖 Recipe
Spinach and Pea Burgers
Ingredients
- 1 cup (150g) frozen peas
- ½ onion chopped
- 1 cup (200g) spinach
- ½ x 400ml/15oz can green lentils drained and rinsed
- ¾ cup (75g) oats
- 1 tablespoon chopped parsley
- 1 teaspoon chopped garlic
- Salt and pepper
Instructions
- Defrost the peas by placing them into a bowl with boiling water for a few minutes, then drain.
- Whiz the oats in the food processor briefly until fine and nearly flour-like.
- Add the peas, spinach, lentils, onion, parsley and garlic to the food processor (with the blitzed oats) and whiz until coarsely blended.
- Press into burger shapes. Place onto a plate or tray and freeze for 15 minutes, or put into the fridge if making ahead.
- Cook them in a frying pan over a medium heat with a little oil until browned and cooked, then flip and cook the other side until browned as well.
- Serve in buns with salad.
To oven bake
- Preheat the oven to 180C/350F.
Place each burger patty onto a baking tray and bake for 30 minutes, flipping halfway. Ensure they're golden and cooked through, cooking for longer if necessary.
To grill / barbecue
- Alternatively, cook on the barbecue on a mesh barbecue rack so they don't fall into the coals. Cook until cooked through and lightly charred on each side.
Video
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Della
liked them. very green!
Debbie Skerten
I love the ingredients in this recipe and can't wait to give them a go.
Jessica Formicola
These burgers are totally drool-worthy! I've made them twice and they were perfect both times!
Rosie N
I do
Not have any green lentil have made pea and spinach burger twice delicious.
Allison
That is one perfect veggie burger! I'd take this over meat any day. Thanks for sharing!
Taryn
My mom is a vegetarian and I'm always at a loss when I cook for her. These were great! Thanks!
Amanda C
This recipe was SO GOOD! I added some hot sauce to turn up the heat though! xx
Kate Hackworthy
Good idea! A nice drizzle of sriracha would be great 🙂
Kath
I just made this for our veggie/vegan BBQ option! They went down a storm. Thanks!
Sophie
I’ve just made these and they look great. Is it possible to freeze them?
Kate Hackworthy
Hi Sophie. They should be fine to freeze. I hope you enjoy them!
Kerry
These were so gorgeous and we absolutely loved the vibrant green colour. There's no doubt that you're getting some great stuff! My picky kids love it too 🙂
Andrea @ The Petite Cook
Love the vibrant flavours and colours of this burger! I'm new to veggie burgers, but this is definitely on my to-do list this summer!
lucyparissi
I have been thinking about making veggie burgers, you have given me some great ideas! I love frozen vegetables and especially those pre-chopped onions. They definitely cut down on prep time!
Becca @ Amuse Your Bouche
These are so pretty! The peas and spinach add such a fab colour. Love that these are made from so many frozen ingredients!
Grace @ Eats Amazing
I absolutely love the colour of these burgers, they look amazing! Now wondering if I can convince my kids to give them a go!
Claire @foodiequine
These look fab. I adore spinach. Think I'll add some cheese to my version.
choclette
Oh I so want outdoor eating. It seems like I've been stuffed indoors for far too long. Now I just want to get stuffed with your burgers, they sound ace.
Cricket Plunkett
I hate veggie burgers. But I love peas, I'll give this one a shot!
Florentina
Now this is a Vegan burger I'd go for. Lovely and I bet delicious !
Kathrina
I love using frozen vegetables, and I've never thought of using them to make a veggie burger. These look great, and I love the arugula salad on top...always a personal favorite. Thanks for sharing the recipe!
Cathy @ Planet Veggie
Gorgeous colour and seriously convenient making it from frozen veg!
Dannii @ Hungry Healthy Happy
Look at the colour of these! Such a fantastic way to make use of peas, which are a freezer staple for us!
Fuss Free Helen
Lovely recipe Kate. I am addicted to those Iceland chopped onions, I don't think I am ever going to buy a fresh onion ever again!
HedgeComber
Lady, are you trying to turn me veggie??! Kate, these look bleddy lovely and I would quite happily indulge in these over a steak at any BBQ!
Janie x
Kate Hackworthy
Ha! I'll make you veggie one day, mark my words!
Meeta
Oh yes! An awesome alternative to the sweet potato, etc. etc. option for a veggie burger. Love peas!
littlesunnykitchen
Wow I have never thought of making a spinach pea burger, this looks wonderful Katherine! Recently I've been in love with green healthy food, so I'm definitely going to try this. And I love Iceland they sell a lot of interesting foods!
Sarah @ Champagne Tastes
This sounds delicious- I love making veggie burgers! And what a great idea.. I should start freezing more food for when I'm in a hurry.
Swayam
Peas scream summer and spring to me!! We Indians loveee adding peas to most of our veggie patties. Burger here is inspired! Love it
Revathi Palani
The burger looks so delicious and sounds healthy too. Love the color combination of green and red and makes it look so bright, colorful and yummy 🙂
Kate Hackworthy
Thanks Revathi! They certainly are bright!
Milly Y
These look so tasty - will definitely have to try cooking some up over the summer!