Spinach and Pea Burgers

These green vegan pea spinach burgers are super quick to make, healthy and taste delicious. It's a tasty veggie burger recipe that's packed with goodness and comes together quickly. Vegan and easily gluten free.

You know that feeling... you plan a barbecue weeks in advance but the weather won't cooperate. Sometimes you go out and buy all of the fresh food for a barbecue and then the heavens open and it's a washout. I'm sure we've all had indoor barbecues many times, but what about those times when it's a Saturday afternoon and the sun is unexpectedly shining and a spontaneous barbecue is on the cards?

Sure, you could head for the shops, but instead of leaving the glorious backyard, I've found a better way: stocking the freezer with barbecue and picnic food so when the opportunity arises you can eat outside.

Using frozen ingredients plus a few store cupboard staples, you can have everything ready to make these spinach and pea burgers quickly, so if the sun comes out your cookout veggie option is sorted.

Frozen peas make the bulk of these delicious veggie burger patties. They're cheap, easy to always keep stashed in the freezer and they're full of tasty green flavor. Just whiz all the ingredients together, press into burger shapes and fry, bake or barbecue grill them!

This recipe was originally published on 27 May 2016. Republished with new photos and text 23 April 2019.

I love frozen peas - they make these summery vegan burgers super tasty and they're so versatile.
Try using them in my Pea Hummus, Peas on Toast, Pea Salad or even Vanilla Pea Cake!

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

3. Whiz it all until coarsely combined.
4. Pat into burger shapes.
5. Cook in a frying pan, oven or barbecue grill (all methods in recipe card below).

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Thanks for checking out my vegan burger recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x

Spinach and Pea Burgers

These green vegan pea spinach burgers are super quick to make, healthy and taste delicious. It's a tasty veggie burger recipe that's packed with goodness and comes together quickly. Vegan and easily gluten free.

5 from 7 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Vegan, Vegetarian, Western

Prep Time: 10 minutes

Cook Time: 10 minutes

Chilling time: 15 minutes

Total Time: 20 minutes

Servings: 4

94 kcal

Author: Kate Hackworthy | Veggie Desserts

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. 

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 given with out bun, salad or condiments. It is for the patty only. 

Nutrition Information

Calories: 94kcal Carbohydrates: 17g Protein: 4g Fat: 1g Sodium: 9mg Potassium: 205mg Fiber: 3g Sugar: 2g Vitamin A: 1065IU Vitamin C: 19mg Calcium: 28mg Iron: 1.4mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.