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Stems-and-all Green Burger

Serves: 6

Ready in: 30 to 60 mins

Eco Friendly Vegan Friendly

This hearty burger is a great way to use up any vegetables left in your fridge, and will leave you feeling full and content afterwards!

Stems-and-all Green Burger Recipe: Veggie Magazine


handful of spinach (stems and all)
handful of rocket
½ bunch coriander (stems and all)
½ bunch dill 1 garlic clove, thinly sliced
200g tin chickpeas, drained
400g tin cannellini beans, drained
70g peas
130g chestnut mushrooms
100g oat flour (or any flour you have)
2 tbsp extra virgin olive oil
cayenne pepper
dried parsley
salt and pepper

For the flax egg:

1 tbsp ground flax seeds
3 tbsp water

To serve:

burger buns
crisp lettuce
sliced tomato
red onion


  • In a food processor, on a low speed, pulse your spinach, rocket, fresh herbs and garlic for 20 seconds into a pastelike consistency. Next, add your chickpeas, beans, peas, mushrooms, oat flour and extra virgin olive oil and pulse again, until you have a rough paste.
  • Preheat your oven to 200C/400F/Gas 6. In a separate small mixing bowl, make your flax egg by mixing the flax seeds with the water and whisking with a fork for one minute. Allow this to sit for five minutes to coagulate, then add your flax egg to the paste in the processor and blend. Transfer the mixture to a large bowl and mix in the spices, using your hands, making sure everything is evenly combined.
  • Using your palms, shape the mixture into six small burger patties and place them on a baking tray (no parchment is needed). Bake in the oven for 15-20 minutes, or until the edges start to crisp and brown
  • Serve on a bun with crisp lettuce, sliced tomato, red onion and homemade chips (and don’t forget the chocolate milkshake!).
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