Green Goddess Veggie Burgers Recipe

Name: Green Goddess Veggie Burgers
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 6
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)

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 — Nick Evans

Homemade Veggie Burgers with Chickpeas grill the veggie burgers — Nick Evans

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 — Nick Evans

More Great Vegetarian Grill Recipes

Green Goddess Veggie Burgers

Prep Time 20 mins

Cook Time 15 mins

Chilling 60 mins

Total Time 95 mins

Servings 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.

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)

Food processor

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.

Nick Evans
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.

Nick Evans
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.

Nick Evans
Prep all other burger ingredients:

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

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

Nick Evans
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.

Nick Evans