Skip to main content

Spiced Green Pea Veggie Burger Recipe with Oats and Spinach

  • Author:
  • Updated:

Veggie burgers can simply never get boring, especially when you take the time to innovate your go-to veggie burger recipe so that it includes unique ingredients fitting to the season.

Green peas are a springtime staple and are at the center of this green pea veggie burger recipe. Infused with spices, spinach and oats, each bite is a concentrated dose of nutrition, flavor and fun. You'll crave seconds!

This veggie burger recipe is vegan, but it doesn’t have to be. Replace the oil with eggs if you are looking for a denser texture. Meanwhile, if you are trying to avoid oils altogether, simply nix the olive oil and replace it with water if the mixture becomes too dry. You can also play around with the spices, adding more or less according to your taste preferences and even introducing red pepper flakes if you’re looking for that extra kick. Enjoy in a sandwich, atop a salad or by themselves.

Green Pea Veggie Burger

Makes 10-12 patties


Scroll to Continue

From the Organic Authority Files

  • 2 cups frozen peas
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • ½ cup fresh spinach leaves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon tomato paste
  • ½ cup brown rice
  • ½ cup oats
  • ¾ cups whole-wheat or whole-grain breadcrumbs
  • ¼ cup olive oil
  • Salt and pepper to taste


Preheat the oven to 400 degrees Fahrenheit. Boil the peas for about 4-5 minutes, drain them and let them cool. Add the peas and all the remaining ingredients into a food processor and blend until it forms into a lump of dough. Add more olive oil to thin it out or more breadcrumbs to thicken it. Form equal-sized patties about the size of your hand. Place them on lightly greased baking parchment paper and flatly slightly with your palm so that they resemble patties. Place in the refrigerator for 30 minutes. Once the patties have set, pop them into the oven and bake for about 25 minutes, keeping an eye on them during the last 5-minute stretch to make sure they don’t get too brown. Enjoy them fresh out of the oven or cold, the next day.

Related on Organic Authority

7 Spring Vegetables: From Peas to Purple Asparagus

Meatless Monday Roundup: 4 Green Pea Recipes

3 Spring Pea Salad Recipe with Shallots and Sour Cream

Photo Credit: Isabel Eyre

Shop Editors' Picks

Related Stories