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Recipe ReDux #21 Garden Veggie Burgers

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Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever. No one will miss the meat and will be happily eating plant-based all season long!

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

July’s Theme – Fresh From The Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share! 

How easy was this month’s Recipe ReDux theme? No need for for crafty interpretations this time! The possibilities for this theme are endless since the fruits and veggies of summer are exploding. Everywhere you look, any where you go, fresh fruits and veggies and stocked, vibrant, aromatic, beautiful, and so delicious you can’t help yourself but buy out the whole store, farmer’s market, or pick everything from the garden! It’s time to get produce crazy!

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

And I don’t know about you, but right now I am all about the fresh herbs! I don’t grow them myself, they always sadly die, so I buy bunches of fresh parsley, dill, cilantro, basil, etc. at the grocery every week. Last week (when I made this recipe) I had parsley and dill. My entire refrigerator smelled of dill anytime I opened it. Not a bad thing; I love dill! But I have been making a ton of new recipes using the fresh herbs and also just pinching off a few leaves to throw on anything and everything I eat! Maybe I’ll buy a plant just one more time. I bet it will die in a week, but I think I’m going to give it a shot! I WANT to grow my own herbs so badly! (Update! On Monday (2 days ago) I did buy a Basil plant…so far so good and I am loving it!).Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

Okay, it’s not just herbs either. I can’t grow anything. Years ago, my mom got me a cute little eggplant and cucumber plant to grow. We planted them, kept them outside when ready, watered and supported. The eggplant never grew. The cucumber grew an awkward curved little thing, but died and was never edible. The plants were edible to the animals though! We have a ton of deer, bunnies, groundhogs, etc. We also have horrible ground soil where we live. Think rock and shale. So to have a garden, we would have to setup out own planter boxes with fences and everything. But that’s too much work for what it’s worth right now. I would have no clue where to start and would be solely responsible. So for now, until I have my own “dream home”, I’ll keep throwing money away at the grocery 😉

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

A fun thing I’m also loving right now is carrot top greens! I bought the most adorable cute baby round carrots at the store the other week! It was so random to see these fat little balls, but their greens were so lovely and they themselves were to cute not to buy (so I did)! I didn’t use the actual carrot part in this recipe, but the greens. I love carrot greens! Such a wonderful fresh veggie taste. Any carrot greens will do, they don’t have to be from adorable little carrots!

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

For the bulk of the burger I used some black-eyed peas and quinoa flakes! Perfect combination of plant-based proteins complimented with the greatest fresh herbs and veggies. These patties are super moist, not crumbly, and make the perfect light lunch or dinner entree. This is a small batch of 4 patties, but can easily be multiplied and even frozen for later. Veggie burgers are the best and since most store-bought veggie burgers have soy or gluten, making my own is the only way I ever go!

Garden Veggie Burgers

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

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Garden Veggie Burgers

Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever. No one will miss the meat and will be happily eating plant-based all season long!

  • Author: Rebecca Pytell
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 Burgers 1x
  • Category: Main
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. In a large food processor, combine all the prepared ingredients and blend until you get a nice moist “dough” consistency. Not smooth, but not to chunky either. This mixture will be very moist when you go to form the patties.
  3. Form 4 equal patties with you hands. Flatten them a bit and place on a baking sheet lined with either a Silpat or parchment.
  4. Bake for 15 minutes, carefully flip, and bake for another 15 minutes. (Total cooking time is 30 minutes). Remove and serve right away, or allow to cool completely before wrapping in wax paper, placing in a plastic bag, and freezing. To heat from frozen, either use a toaster oven or microwave. You can also let them thaw in the fridge a few hours before and simply heat as well.

Nutrition

  • Serving Size: 1
Recipe Card powered by

Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

I loved keeping these burgers simple and allowing the fresh herbs and carrot tops to shine and be the true stars. So if you’re in need of a healthy fresh summer dinner idea and you have some lovely fresh herbs to use, make these burgers! So good, so easy, so fresh, and my new favorite veggie burger! I know I’ll be making these again and again this summer! O, and don’t forget the ketchup!

So tell me:

+ Any tips for a black-thumb? Even with herbs…?

+ What’s your favorite fresh herb to have on hand? Italian Parsley! I could eat that stuff straight up as a snack!

*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*


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Comments

  5. Deborah Davis says

    July 29, 2015 at 10:54 pm

    I am delighted that you shared your healthy and delicious Garden Veggie Burgers with us at the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try this yummy recipe. I’m pinning and sharing.

    Reply

  6. kimmythevegan says

    July 29, 2015 at 8:27 pm

    WOW! These are some badass burgers! I love how protein packed they are. And fresh herbs are awesome – I’m totally loving them at the farmer’s market right now. I can’t grow things either… they tend to die. Maybe I should try one more time too ;p
    Thanks so much for sharing these on HVF – they are being featured this week! I’m pinning these bad boys =)

    Reply

    • Rebecca @ Strength and Sunshine says

      July 30, 2015 at 6:21 am

      I have sad news…my basil plant is like dead. It’s been 2 weeks. Thus, I am giving up. 🙁 I’ll just keep buying my bunches of herbs each week, haha!
      Thanks Kimmy!

      Reply

  7. Deborah Davis says

    July 28, 2015 at 4:19 pm

    Hi Rebecca,
    Who can resist these healthy and delectable ingredients! Thank you so much for sharing your Garden Veggie Burgers
    with us at the Plat-based Potluck Party Blog Hop. I’m pinning and sharing.

    Reply

  16. Tina Muir says

    July 27, 2015 at 6:50 am

    Love all the veggies in this! I have never cooked with black eyed peas either, but have been thinking about it! Good idea for a bugger! Thanks for linking up!

    Reply

  21. daisy says

    July 24, 2015 at 1:29 pm

    Those burgers look SO good and I am happy to have another use for black-eyed peas! Gonna give these a go and see what the family thinks. Thank you!

    As for growing, herbs don’t like wet feet, so be sure to let them dry out a bit before watering and try filtered light during the hot summer months. Basil, thyme, cilantro, dill and rosemary are ready for growing right now! Best wishes!

    Reply

    • Rebecca @ Strength and Sunshine says

      July 24, 2015 at 1:48 pm

      They will love them 😉 I know I did!
      I heard that about the watering!! I’ve been waiting a bit to water my baby basil!

      Reply

  22. Jenny D says

    July 24, 2015 at 10:54 am

    Simple and so nutritious – I love it! I’m always looking for new veggie burger ideas and recipes, will definitely being adding this to my list to try 🙂

    Reply

  24. Kaila (GF Life 24/7) says

    July 24, 2015 at 8:31 am

    You sound just like me, I can’t wait to have a dream house with a garden. (Mine’s going to have a blueberry bush and grow parsnips too. I’m really into both those foods for some reason.) Anyway, these burgers look delicious! Happy FF, and enjoy your weekend! 😀

    Reply

  26. Linda @ Veganosity says

    July 23, 2015 at 10:48 am

    You’ve outdone yourself, Rebecca! Black eyed peas, quinoa flakes, carrot top greens, and dill, this is seriously the best list of veggies for a burger that I’ve ever seen. I can’t wait to try these. 🙂

    Reply

  27. Bianca @ ElephantasticVegan says

    July 23, 2015 at 10:29 am

    These veggie burgers look delicious! I love the color and that you used the green leaves of the carrots! So cool, and those cute little carrots are adorable 🙂
    I do have a lot of herbs at the moment, but once it’s getting colder, I have to place them into the apartment they die. Too sad! I have to buy fresh herbs every summer but at least I have them all summer long most of the times. My favorite herbs are probably parsley as well! I’m in love with parsley and throw it on pretty much any dish! My boyfriend sometimes even judges me for the enormous amount of parsley I’m using 😀

    Reply

    • Rebecca @ Strength and Sunshine says

      July 23, 2015 at 10:36 am

      Wait…so should I be placing my herbs outside? I have mine on the kitchen table in front of the big window….is that why the leaves are rather sad looking?
      I love that strong parsley taste when you get a nice bite of the leaves! When I’m just throwing something together for myself (and not my family) I don’t even chop the parsley since I want the BIG taste in my bites 😉

      Reply

      • Bianca @ ElephantasticVegan says

        July 23, 2015 at 12:01 pm

        I’m currently having three parsley plants to keep up with the amounts I need 😀 And I too sometimes just snack on the leaves. So good. I just had more success with my herbs outside. I know that some people are having them indoors but mine always die that way. Herbs in general usually should be placed in a shady spot (plants that produces leaves to eat = shade; plants that produce fruits = sun). I hope that helps!

        Reply

  31. Michelle @ Vitamin Sunshine says

    July 22, 2015 at 10:30 pm

    Love this recipe– I’ve been wanting to try making a garden veggie burger, and the ingredients in here sound amazing.

    I’m the same as you! It’s hard growing plants inside. Mine have all died, too, and I think I am done trying here– I can’t wait until I have a garden again.

    Reply

  32. Farrah says

    July 22, 2015 at 10:23 pm

    These look so tasty + flavorful! I don’t think I’ve ever had black-eyed peas, but I’m gonna have to try that after my friend and I power through all the food in our combined kitchen/pantry! :O

    Reply

  34. Evolve with Mary says

    July 22, 2015 at 6:38 pm

    How cute it that little carrot? I’ve been on the look out for a veggie burger recipe that looks tasty and this one fits the bill. I’ve tried to make few before but they never turn out right, hopefully this time will be different.

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 6:40 pm

      Hehe, I know 😉
      You will love these! My mom loved them..so I know it wasn’t just me 😛 (She’s picky with vegan foods!)

      Reply

  39. Meg @ Noming thru Life says

    July 22, 2015 at 5:00 pm

    Look at them veggie burgers! Yum! I’m an herb fanatic. I’m so thankful for summer and being able to have herb plants outside. There are few things better than being able to walk out the back door and come back in with a hand-full of herbs. They make everything taste even better. Can’t wait to give your veggie burgers a try, and put these herb plants to work 😉

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 5:12 pm

      Yes!! Well, I may not be growing tons of herbs, but I’m reaching in to pluck off a tons of herb leaves every 5 seconds from the ones that I’ve bought!

      Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 5:13 pm

      Thank you!!!
      I can tell by you’re summer jam that basil is king 😉 I love them all too though! The smell, taste, freshness! Just everything about them!

      Reply

  42. genevieve @ gratitude & greens says

    July 22, 2015 at 3:43 pm

    Love that you used quinoa flakes for these veggie burgers! Tips for a black thumb: grow potatoes! I have a pot on my balcony and they are so easy to grow and keep alive. My herbs, on the other hand… not looking so good. I love rosemary, thyme, and basil. But give me any herb and I will happily whip something up with it!

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 4:08 pm

      I think if I grew a potato….I really would be 100% satisfied with life! Omg! I will look in to it!

      Reply

  46. Amelia @ Eating Made Easy says

    July 22, 2015 at 2:26 pm

    Love the creative use of carrot tops which are definitely under-rated in my opinion! I’m able to grow many plants on my balcony, but I attribute that to the bountiful California sun however I have killed just as many….

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 2:47 pm

      I love the tops!! Always have to use them! Too pretty to throw away!
      Haha, you’ve got the advantage 😉

      Reply

  48. Debbie @ Coach Debbie Runs says

    July 22, 2015 at 1:41 pm

    So I kind of kill plants too, but I have been having success with a basil plant (just one of those you can buy from Trader Joes). I was given one for Mother’s Day last year, and it lasted over six months. I bought another a few months ago, and while it’s not exactly thriving, at least it still lives. Fortunately, it’s tough. I generally wait to water it until it looks pretty wilted and so far it’s always come back!

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 1:52 pm

      Good to hear! I just got a little organic basil plant at the grocery for like $2. The leaves are getting brown though and wilting right now 🙁

      Reply

  49. Amanda Paa says

    July 22, 2015 at 11:53 am

    so creative to use the carrot tops in this recipe! i’m kind of like you, and have had a hard time growing vegetables, but i’m giving it one more shot this year. xo

    Reply

  50. Jenn says

    July 22, 2015 at 11:41 am

    This look great! And they look like they hold together really well too! I have a garden full of fresh herbs (dill is my fave too!) so this is just perfect. I really really don’t have a green thumb, but surprisingly, my garden flourishes every year. I think you should try again. If I can do it…anyone can!

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 11:58 am

      Hahaha, If this basil plant lives, I’ll venture in to a few more herb plants! Veggies though….still scare me!
      And thank you!!

      Reply

  53. Harriet Emily says

    July 22, 2015 at 10:50 am

    Omg Rebecca these look sooo delicious! I love using fresh herbs at the moment too – our house has sooo much mint growing in the garden! We never seem to have too much success growing other herbs though.. lol! When I’m older I definitely want to grow as much produce from home as possible, it’s always so much fresher and tastes way better! These burgers look like the ultimate veggie burgers – and I LOVE those baby carrots. They are so cute!!!

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 12:01 pm

      Thank you!!!
      You can totally taste the homegrown freshness!
      I just used fresh mint in a recipe yesterday! SOOOO good!
      Those carrots seriously made my week 😉

      Reply

  56. Natalie | Feasting on Fruit says

    July 22, 2015 at 10:07 am

    I need one of those little round carrots, they are SO CUTE!!!! I would hug it and cherish it and never ever think about eating it…much to adorable for that!

    These burgers look great, another use for the quinoa flakes I hadn’t though of. With some ketchup and pickles and a bun on either side I’d be feasting! You’re so creative using carrot tops in there too! I’ve just admitted the fact that I’m better at eating food than growing it, and that’s okay with me 😀 hahaha

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 12:05 pm

      I actually JUST finally sliced and “killed” them yesterday for a recipe 🙁 It was sad…but necessary.
      Hahahahaha 😉 I think I’m best at cooking it, then eating it, and last would be growing!

      Reply

  57. Alanna says

    July 22, 2015 at 9:50 am

    Poor little cucumber haha I get a hard veggie burger craving every now and then and THIS one looks so fresh and edible 🙂 Can’t wait to try this!

    Reply

  58. Christie says

    July 22, 2015 at 9:47 am

    We are not having much luck with growing cucumbers. I was so excited about it. I love that you used the carrot tops. What a great use for something that tends to get thrown away.

    Reply

  60. chrysta @ noshed says

    July 22, 2015 at 9:07 am

    yey!! I can never have enough veggie burgers. I love this recipe and its use of quinoa flakes. I bought a huge box of these to play with awhile back and its been kind of sitting in my pantry. So now I have a great use for them. Looks so delicious!

    Reply

  65. Emily @ My Healthyish Life says

    July 22, 2015 at 8:14 am

    When I’m older and “settled” I’d love to have a garden (if anything to maybe save money?). Last weekend every vegetable and herb I ate came from my aunt’s garden and they were all amazing. I love mint, basil and rosemary.

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 8:16 am

      Exactly my thoughts 😉 I better that reading up and learning how-to,now!
      I think homegrown herbs taste ever better!! It’s the love and care 😉

      Reply

  66. Michele @ paleorunningmomma says

    July 22, 2015 at 7:59 am

    I’m a huge dill fan too, and I also have issues growing things, not proud of that! I always say one day I will put the effort in but my mind drifts, and the fresh herbs at the store look so good. I’ve never had carrot top greens, I’ll have to try that 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 8:02 am

      I’ll let you know on Friday how my Basil plant is fairing….fingers crossed (but there’s already brown/grey spots on some of the leaves…)
      I don’t waste veggies, so when I got those cute carrots, the tops had to be put to good use!

      Reply

    • Rebecca @ Strength and Sunshine says

      July 22, 2015 at 8:01 am

      I always need some stocked in my freezer! Veggie burgers are a must for a dinner option! Thanks so much Taylor!

      Reply

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