This vegan burger features a vibrant green cutlet made from spinach, peas, and herbs — full of flavor and fiber, with a crisp outside and soft, wholesome center. Tucked inside a burger bun with creamy avocado and crunchy vegetables, it’s a satisfying meal that’s meat-free and delicious. This recipe makes 2 burgers.
Ingredients for the Green Cutlet
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1 cup fresh spinach, finely chopped
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½ cup green peas (fresh or thawed from frozen)
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1 small boiled potato, mashed
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2 tablespoons rolled oats or breadcrumbs (for binding)
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1 green chili, finely chopped (optional)
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1 tablespoon fresh coriander or parsley, chopped
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½ teaspoon cumin powder
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¼ teaspoon garlic powder or 1 small clove garlic, minced
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Salt and black pepper, to taste
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Oil for pan-frying
Ingredients for the Burger
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2 burger buns (vegan)
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½ avocado, sliced or mashed
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Lettuce leaves or baby spinach
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Tomato slices
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Onion rings
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Vegan mayo, mustard, or hummus (your choice)
Instructions
1. Make the Cutlets
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Lightly mash the peas (leave some texture).
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In a bowl, combine peas, chopped spinach, mashed potato, oats, herbs, and seasonings. Mix well.
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Shape the mixture into 2 round patties. Chill for 15 minutes if mixture feels soft.
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Heat a little oil in a pan. Pan-fry the patties on medium heat for 3–4 minutes per side until golden and firm.
2. Assemble the Burger
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Lightly toast the burger buns.
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Spread vegan mayo or hummus on the base bun.
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Add lettuce or spinach, then place the hot green cutlet.
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Top with avocado, tomato, onion, and more sauce if desired.
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Close with the top bun and press gently.
Serving
Serve warm with sweet potato fries, a green salad, or baked potato wedges.
Storing
You can prep and refrigerate the cutlets for up to 2 days before frying. Cooked cutlets reheat best in a pan or oven.
This vegan burger is colorful, full of texture, and deeply satisfying without feeling heavy.
