These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings.
Continuing with the Spinach Artichoke and Cauliflower combinations. From Lasagna to Burger!
This burger has Great Northern Beans, artichokes, spinach, oats, cauliflower, carrots, spices. and the Awesome part of all is that these patties are Grillable! To make them sustain the grilling, either freeze them a bit or par-bake. Put some beautiful grill marks, add your favorite toppings and serve!
Most of the burgers on the blog can be grilled the same way. Mash the burger patty ingredients well, pack them through a cookie cutter. Freeze, or bake for half the time given and grill them on the grill. The key to a grill-able burger is a- less chopped ingredients. The chopped onions, greens etc cause the patty to not stick together as well. so process them or add finely minced ingredients. b- well mashed burger, so the beans are not chunky and lead to a crumbly burger. c- flax or chia eggs to bind, or flax/chia seeds to absorb the excess moisture. Grill away!
The beans get all mashed up, the cauliflower, carrots and cashews add texture and creamy flavor profile to the burger, the nutritional yeast makes it cheesy and the mustard just makes it awesome!
What are your current favorite veggie burgers!
More burgers form the blog.
This delectable monstrosity Lentil Cauliflower Burger with Chipotle Habanero Mayo and Baked Onion Rings. GF option
BBQ Lentil Veggie Burger with Mango Carrot Slaw
Roasted Butternut Burger with balsamic Caramelized onions and Sriracha mayo
Amaranth Black Bean Burger with Roasted Red Pepper Sauce.
For more burgers, sandwiches, salads and Memorial day ideas, see my Pinterest Board here.
The burger buns below are hot cereal Spelt Wheat buns with a pretzel wash, that will show up later on the blog. Try any of my other burger buns or Sandwich Breads. gluten-free options for buns as well.
Steps:
Process the beans, onion, garlic, artichoke, spinach, oats. My new KitchenAid 3.5 Cup Food Chopper,
Process to bread most beans and oats
Process the cauliflower carrots and cashews and add to the bean mixture. Add the spices, oil, mustard.
Mix and mash and then pack them into 3.5 inch cookie cutter.
Freeze these artichoke spinach burgers and then grill.
The one on the right is pre baked being grilled.
Top with favorite toppings and sauces.
Grill-able Veggie burgers!
For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.
Most of the burgers on the blog can be grilled the same way. Mash the burger patty ingredients well, pack them through a cookie cutter. Freeze, or bake for half the time given and grill them on the grill. The key to a grill-able burger is a- less chopped ingredients. The chopped onions, greens etc cause the patty to not stick together as well. so process them or add finely minced ingredients. b- well mashed burger, so the beans are not chunky and lead to a crumbly burger. c- flax or chia eggs to bind, or flax/chia seeds to absorb the excess moisture. Grill away!
The beans get all mashed up, the cauliflower, carrots and cashews add texture and creamy flavor profile to the burger, the nutritional yeast makes it cheesy and the mustard just makes it awesome!
What are your current favorite veggie burgers!
More burgers form the blog.
This delectable monstrosity Lentil Cauliflower Burger with Chipotle Habanero Mayo and Baked Onion Rings. GF option
BBQ Lentil Veggie Burger with Mango Carrot Slaw
Roasted Butternut Burger with balsamic Caramelized onions and Sriracha mayo
Amaranth Black Bean Burger with Roasted Red Pepper Sauce.
For more burgers, sandwiches, salads and Memorial day ideas, see my Pinterest Board here.
The burger buns below are hot cereal Spelt Wheat buns with a pretzel wash, that will show up later on the blog. Try any of my other burger buns or Sandwich Breads. gluten-free options for buns as well.
Steps:
Process the beans, onion, garlic, artichoke, spinach, oats. My new KitchenAid 3.5 Cup Food Chopper,
Process to bread most beans and oats
Process the cauliflower carrots and cashews and add to the bean mixture. Add the spices, oil, mustard.
Mix and mash and then pack them into 3.5 inch cookie cutter.
Freeze these artichoke spinach burgers and then grill.
The one on the right is pre baked being grilled.
Top with favorite toppings and sauces.
Grill-able Veggie burgers!
For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.
Recipe Card
Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe.
These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings.
Servings: 7
Calories: 227kcal
Ingredients
- 15 oz (425.24 g) great northern beans like Eden Organic or other white beans, or 1.5 cups cooked
- 1/2 cup (40.5 g) oats
- 3/4 cup (22.5 g) spinach
- 5 to 6 artichoke hearts I used canned
- 1/2 tsp (0.5 tsp) salt
- 1/4 to 1/2 tsp black pepper
- 1/4 tsp (0.25 tsp) cayenne
- 4 cloves of garlic
- 1/3 cup (45 g) chopped white or red onion
- 2 Tbsp flax seed meal or Chia Seeds I used 1 Tbsp flax and 1 Tbsp chia
- 1 tsp italian herb blend
- 1/2 tsp (0.5 tsp) onion powder
- 1/4 tsp (0.25 tsp) cumin powder
- 2 tsp prepared mustard
- 2 tsp olive oil
- 2 tsp lemon juice
- 2 Tbsp nutritional yeast
- 3/4 cup (75 g) small cauliflower florets
- 1/3 cup (42.67 g) chopped carrots
- 1/4 cup (40 g) cashews or use seeds to make nut-free
- 1/4 cup (27 g) breadcrumbs or oat flour or chickpea flour
Instructions
- In a food processor, process all the ingredients from beans till cumin powder until most of the beans are mashed. Move to a bowl. Add mustard, olive oil, lemon juice and nutritional yeast and mix.
- In the processor, process cauliflower, carrots and cashews until crumbs. Add to the bowl and mix well.
- Add breadcrumbs and mix. Use less or more crumbs/flour to get a soft and not too wet, but also not crumbly mixture. Shape into patties by packing into a 3.5 inch cookie cutter. Place on parchment lined sheet.
- options to cook the patties.
- freeze and grill. Freeze patties for 15 minutes. Spray oil on the patties. The patties get well set when chilled. Grill frozen patties for 3 to 4 minutes each side.
- Par-bake and grill. Bake the patties for 20 minutes at pre-heated 400 degree F / 200ºc. Grill the par-baked patties also for 3 to 4 minutes each side. Refrigerate until ready to grill, if grilling later.
- Bake the patties: Bake at pre-heated 400 degrees F / 200ºc for 20 minutes, then flip the patties and bake for 10-15 minutes.
- I served these with Tahini sauce, cucumbers, sriracha and tomato. Some caramelized onions, spicy chipotle ranch/mayo sauce, vegan cheese slices, pickles, ketchup, mustard etc would work beautifully as well. For Chipotle Ranch, add chipotle pepper powder to taste to this ranch sauce.
- For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe.
Amount Per Serving
Calories 227
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 343mg15%
Potassium 542mg15%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 1g1%
Protein 10g20%
Vitamin A 1655IU33%
Vitamin C 13.9mg17%
Calcium 95mg10%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: Amazon Affiliate links
Colleen
These were very yummy, although I understand the difference people had with how many burgers the recipe yielded. It’s next to impossible to measure out 3/4 C of a cup of spinach and cauliflower, etc. When making this kind of recipe most people are used to grams or ounces. But I just eyeballed everything and the combination of ingredients and spices made it hard to make a mistake. I made both the frozen version and parbaked, and the parbaked was much better consistency-wise for me. It was especially yummy with your tahini sauce and served on a bed of lettuce and shaved corn on the cob! Many thanks for taking the time to share this savory recipe!!
Richa
Thats awesome! So glad you loved the burgers.
Nina
Hi Richa! Do you have any suggestions for something besides oats? Daughter hates them – crazy right?! Thanks!
Richa
lol. You cannot really taste them in this burger. you can use other grain flakes like quinoa, wheat, rice flakes or use breadcrumbs
Nina
Great ideas, as always, Richa! We have some gf breadcrumbs. Will give it a go…thanks!
PS What do you think about chopped up jalapenos in here and, if so, how much would you recommend on average? Thanks again for all of your help.
Alessandra
These were amazing! I ended up making about 9 or 10 small ones (my store bought gluten-free bread has tiny slices). These were so moist and tasty. I ate about 3 small patties straight out of the oven. I topped my burger with some roasted green chilies, spicy sweet mustard, and homemade lemon dill aioli; turned out better than I some I’ve had in restaurants. I don’t think I’ve ever left a comment on a recipe before, but these were so damn delicious. I will definitely be holding onto and sharing this recipe! So good! ^_^
Richa
thats awesome Alessandra. So glad you loved them!
Becky
These were really easy and delicious! Can’t wait to try more of your veggie burger recipes!
Richa
Awesome!
Renee
These are great. Everyone loved them. Definitely making them again.
Tracy
These burgers are easy to make and are also great as leftovers — we broke them into chunks and added them to tomato sauce with pasta for lunch today. Because of the Italian seasonings they taste like meatballs.
Richa
Awesome! thats a great idea!
Brooke
Hi
how long would these keep if keep in feeezer?
Thanks
b
Richa
1-2 months.
Sadhna Grover
Very nice burger and awesome photos.
denise
Oh my these sound amazing!! I’m going to try them this weekend.
Lisa B
I want to make and freeze them. Best to freeze and grill later, or freeze, grill and re-freeze?
Richa
shape and freeze them Freeze individually on a baking tray first, then you can pack them up with parchment in between, else they might stick to each other. thaw and grill.
Corrin Radd
Made these today. Yum.
Vanessa S
Just made these and they were really delicious. I think I had 4 patties, they were just so good.
Matt G.
I’ve never tried using a cookie cutter. I may have to see how that goes. Usually I use a big cookie scoop to get a consistent amount each time, and then form the patties with my hands.
Richa
great! i like using the cookie cutter as it takes less time and packing it in is easier. the burgers then look all even too. 🙂
Emma D'Alessandro
I made these tonight for ladies night at my house and they were amazing. Just one difference I found with the recipe…Mine made 11 burgers, not 5! I will be eating these for lunch for weeks to come!
Richa
Awesome! more the merrier right:)
Anonymous
any idea of the calorie count?
Annie
It’s kinda like a dip in a burger! Love the color.
Anonymous
I had everything in the house for this recipe. Just made them and ate one for lunch and it was awesome. Nutritious as well. Lots of veggies. Loved it. Thank you! (I used cooked black-eyed peas which I had in the fridge.). Thank you. Marie.
Richa
awesome! black eyed peas would be fantastic in this too! i love a veggie burger with lots of veggies!:)
Caitlin
these look phenomenal, richa! i love all of the colors and the texture looks spot on! good work.
kayse
This look fabulous! They really do look like they’d hold up well to grilling!
The Peace Patch
goodgolly another one of your heavenly burgers! My latest has been a cannellini bean lemon pepper burger but these are absolutely irresistible…must give them a go! Thanks for the recipe…cheers! 🙂
Isa
I have never tried any vegan burgers but I am dying to. This one will be top of my list! Thank you 🙂
Hannah
Glorious combination of flavors! I almost never eat veggie burgers these days since they all seem the same, but this one definitely stands out from the crowd. I adore the artichoke, spinach, and white bean base. It sounds lighter, fresher than the norm, while still being substantial and filling.
June
Yum, soooo many flavors to love here! I’ve never tried artichoke in a burger but it sounds delish.
Consuelo
Looks incredible!!
Cinde
Looks amazing – can’t wait to try this recipe! 🙂
Janice
I’m up for digging right in to mostly all of your recipes. Tis the season for grilling veggie burgers.
Anonymous
Trying to decide between this one and your red lentil cauliflower burger to take to the Memorial Day Party we’re going to. Never made either of them. Which one is easier/better for grilling? Thanks! -Laura
Richa
this one. the lentil burger will work fine if you cook the lentils till they mash easily and then mash them all up.