- If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.
- We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.
- Opt for soy-free vegan mayo to make this recipe soy-free.
Monster Green Burger
Ingredients
- 2 cups frozen peas
- 2 tbsp mint sauce
- 2 x 400 g (14.1 oz) tins of chickpeas, drained + rinsed
- 1 onion
- 2 cups breadcrumbs
- 1/4 cup sunflower seeds
- 1 garlic clove
- salt + pepper
- olive oil
For serving
- 5 burger buns
- vegan mayonnaise
- tomato chutney
- rocket
- red onion, sliced into rings
- tomato, sliced
Method
- Soak the frozen peas in hot water for 10 minutes, then drain.
- Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic and generous pinches of salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
- Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
- Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
- Build each burger using the burger buns, vegan mayonnaise, rocket, tomato chutney, tomato and red onion.
13 Comments
This looks delicious! Do you have any recommendations on what to sub for the onions? My husband and I despise them, but a lot of vegan homemade patties we have found contain them in the mixture.
Thanks in advance!
Hey Ashlee! You can simply leave the onions out if you don’t like them, the consistency should be very similar.
Do have suggestion for taking out the peas and adding another vegetable? Don’t like peas very much but that burger looks delicious.
Hi Olivia, we haven’t tried this burger without the peas but maybe you could try lentils instead. Let us know how it goes! Best, Roxy
would these work on the BBQ or would they fall apart?
Hi Jennifer, yea these would work on a BBQ! Enjoy 🙂 Best, Roxy
Made this tonight, so tasty, huge thumbs up from me . Curious to know if you’ve ever worked out the nutritional value of a monster green burger.
Hi Alison, thanks so much for the kind words. It really means a lot 🙂 We haven’t had time to work out the nutritional content for the recipes but it’s something we really want to start doing. Best, Roxy
Hello Roxy,
I can’t find mint sauce. Exactly how much mint would be considered ‘a handful of mint’? Thank u!
Can I make a batch and freeze the patties until I’m ready to cook them?
Hi Gee, we haven’t tried freezing them but it should work ok. We’d recommend separating the patties before you freeze them with a piece of parchment/baking paper between them. Let us know how it goes. Thanks, Roxy
These are my favourite burger. We make a batch and freeze for later. Half a burger is also great on flatbread with avocado, tomato, vegan mayo (plus anything else you desire), roll it up and stick it under a sandwich press – delicious.
Thank you for sharing this recipe. A recipe very interesting to try. I will tell mom to try this recipe. I’ll wait for your next recipe