Green Goddess Veggie Burgers

GrillVegetarianBurger

Say hello to grilling season with these flavor-packed veggie burgers! Serve in buns, over salad, or all on their own. Any way you serve them, don't skip the creamy Green Goddess sauce over top!

Photography Credit: Nick Evans

Trust me, I love grilled meats as much as the next dude blogger, but I also want to feed something delicious to my vegetarian friends, and store-bought frozen veggie patties don’t always get the job done. I find so many of them to be under-seasoned and mushy.

So, say hello to these Green Goddess Veggie Burgers!

HOW TO MAKE A DELICIOUS VEGGIE BURGER

These burgers are packed with spices such as cumin and paprika and a few other ingredients to keep them together on the grill. I like to start the burgers with a chickpea base, which gives them a great mouth feel—that’s a fancy way to say they feel good, texture wise—and can handle the heat of a grill. Carrots join the party to bring a little sweetness and color!

They are so packed with flavor that you won’t miss the beef. Even my three-year old ate an entire burger!

Veggie Burger Recipe with Green Goddess Dressing make the burgers Homemade Veggie Burgers with Chickpeas grill the veggie burgers

How Do These Veggie Burgers Hold Up to Grilling?

One issue with veggie burgers that comes up often is how they hold up on the grill. Will they fall apart? These hold up great assuming you have a clean grill, which means the burgers won’t stick and will be easy to flip. If you’re really worried about sticking you can brush the grill with a little oil as well, or use a grill pan.

To help the patties hold together on the grill, it also helps to make the patty mixture in advance and let it chill for a bit in the refrigerator if you have the time. That said, you can also make them right away, but be aware that the patties might be a bit more delicate.

WHAT TO SERVE WITH THESE VEGGIE BURGERS

This whole meal gets a little lift with this herb-packed, creamy green goddess sauce. I based this sauce on the classic Green Goddess Dressing but added some avocado to thicken it and make it easier to slather on burgers.

These veggie patties are also flavorful enough to be served on their own or over salad. This makes serving them to guests who can’t have gluten pretty easy—just make sure you’re using gluten-free bread for the breadcrumbs, to bind them. Just spoon the Green Goddess sauce over top and serve!

Say hello to grilling season with these beautiful homemade veggie burgers!

Veggie Burger Recipe with Green Goddess Dressing

MORE GREAT VEGETARIAN GRILL RECIPES

Green Goddess Veggie Burgers Recipe

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  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Chilling time: 1 hour
  • Yield: 6 burgers

If you don’t have access to a grill, you can absolutely cook these in a skillet. Form the patties and cook them with a little oil in a skillet over medium heat for 4 to 5 minutes per side until they brown slightly and firm up.

You will almost certainly have leftover green goddess sauce. It’s a great dip with fresh veggies or you can thin it out a bit with a dash of vinegar and olive oil and make a salad dressing out of it. It’ll safely keep in the fridge for at least a week, but then will start to lose some of its fresh herb flavors.

Ingredients

For the veggie burgers:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium carrot, grated, about 1 cup loosely packed
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup breadcrumbs

For the Green Goddess Sauce:

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 ripe avocado
  • 1/2 cup fresh parsley
  • 1/4 cup tarragon
  • 3 tablespoons minced chives
  • 2 tablespoons lemon juice
  • Salt and pepper

To serve:

  • 6 burger buns
  • Green lettuce
  • Sliced red onion
  • 6 slices Monterey Jack (or any good melting) cheese (optional)

Method

1 Make and chill the patty mixture: In a food processor, add the chickpeas, grated carrot, garlic, and spices. Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until mixture is evenly mixed.

Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.

Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties.

Veggie Burger Recipe with Green Goddess Dressing make the burgers

2 Shape the patties: Divide burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill. If you're not grilling right away, loosely cover the patties and store in the refrigerator until you're ready to grill.

How to Make Veggie Burgers

3 Make the Green Goddess Sauce: Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and an even consistency. It should be thick enough to hold its shape on a spoon. Taste the sauce and season to your liking with salt and pepper.

This sauce can also be made a few days ahead and kept refrigerated.

Homemade Veggie Burgers with Chickpeas make the Green Goddess dressing

4 Prep all other burger ingredients: Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.

5 Preheat the grill: Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients (lettuce, red onion, cheese).

6 Grill the burgers: When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil.

Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling.

Homemade Veggie Burgers with Chickpeas grill the veggie burgers

7 Serve: Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.

Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.

How to Make Veggie Burgers serve the burgers

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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5 Comments / Reviews

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Did you make it? Rate it!

  1. Helen

    I can’t have any wheat products. Is it possible to substitute course almond flour for the bread crumbs?
    Also, can greek yogurt be used instead of the sour cream?

    • Sandy S

      Helen, I make my own gluten free bread crumbs by toasting GF bread and scraping it for the crumbs. I would definitely try the Greek yogurt. I often cut back on mayonnaise by replacing some or all with yogurt. Both the burgers and the dressing are yummy! I hope you try them!

    • Nick

      Hey Helen! I would use some sort of gluten-free flour blend (Bob’s Red Mill has a good one). Also, you might try cooking the burgers in a skillet instead of on the grill as I think they will probably be more fragile. Make sure to chill them well and they should work though! Good luck!

  2. Sandy S

    Total thumbs up on these veggie burgers! I knew from the spicy fragrance wafting off of the burger mix that it had a good chance to be a winner. They hold together nicely. I pan fried the burgers and served them with mixed greens, tomatoes and sliced cucumbers along with the Green Goddess Dressing. Will definitely be making them again!

    xxxxxyyyyy

  3. Darryl Holland

    That Green Goddess Veggie Burger really looks delicious.I haven’t gotten into eating avocado on my sandwiches yet…

Veggie Burger Recipe with Green Goddess DressingGreen Goddess Veggie Burgers