Baked Green Pea and Spinach Veggie Burger
Plant-based burger combining frozen peas, fresh spinach, and lentils with egg binder and breadcrumb coating. Pulped together, formed into patties, chilled briefly, then baked until set. Topped with pickled onions and mushroom bacon for savory depth and textural contrast.
Ingredients
- 1 cup frozen green peas
- 1 small onion, chopped
- 1 cup fresh spinach, packed
- 1 cup canned lentils, rinsed and drained
- 1 egg, whisked
- ½ cup breadcrumbs
- 1 tablespoon fresh parsley
- 2 teaspoons garlic, minced
- pickled onions(optional)
- mushroom bacon(optional)
Instructions
- 1
Boil frozen peas for a few minutes, then drain.
- 2
Add peas, chopped onion, fresh spinach, rinsed lentils, whisked egg, breadcrumbs, parsley, and minced garlic to food processor.
- 3
Pulse until mixture is well combined.
- 4
Form into burger patties and place on parchment-lined baking sheet.
- 5
Freeze for 15 minutes.
- 6
Preheat oven to 350°F.
- 7
Bake for 30 minutes, flipping halfway through.
- 8
Top with pickled onions and mushroom bacon if desired.
Tips
Freeze patties before baking to help them hold shape during cooking.
Pulse mixture until combined but not overly smooth for better texture.
Good to Know
Refrigerate cooked burgers up to 4 days. Freeze uncooked patties up to 3 months; bake from frozen, adding 5-10 minutes.
Prepare patties and freeze overnight before baking. Mix burger mixture up to 1 day ahead, refrigerated.
Serve on bun with pickled onions, mushroom bacon, lettuce, and condiments of choice.
Common Mistakes
Do not skip freezer step to avoid burgers falling apart during baking.
Do not overprocess mixture to avoid dense, paste-like texture.
Do not skip flipping halfway to ensure even cooking.