Green Veggie Burgers – Farm Fresh

You’d be hard pressed not to get enough greens in your diet at this time of year, but if you’re tired of the same old green greens, try turning them into these Green Veggie Burgers. They freeze well and will get you through those tough moments of feeding your anti-carnivorous friends.

Green Veggie Burgers

• 1 1/2 c quinoa, cooked with a little sea salt, cooled slightly (less than 1/2 cup uncooked)
• 2 heaping cups (2 bunches) chopped cooked greens: Swiss chard, kale, spinach, beet greens cooled slightly
• 4 scallions, finely chopped
• 2 garlic cloves, minced
• 1/3 c sun-dried tomato, chopped
• 1/2 c each grated parmesan cheese, chopped parsley or coriander
• 1 t sea salt
• 5 large eggs, lightly beaten
• 1 c homemade breadcrumbs
• 1 T olive oil

Cook greens in a large pan, over medium-high heat, in the water that clings to them as they are washed.

If using Swiss chard or beet greens, separate greens from stems. After washing, wilt wet greens for a few minutes until cooked through. Remove from pan, then cook finely chopped stems for a few minutes. If using kale, discard stems and cook, then chop greens. Spinach stems can be cooked along with the greens.

Preheat oven to 400F.

In a large bowl, combine quinoa, cooked greens, scallion, garlic,  parmesan,  sun-dried tomatoes,  parsley and salt. Blend in eggs and breadcrumbs. If the mixture is too wet, add more quinoa or breadcrumbs; too dry, add a little water.

Line a baking pan with parchment paper. Using about 4 tablespoons of mixture per burger,  place patties onto baking tray. Brush lightly with oil. Bake for 15 minutes, then flip over and bake for 5 more minutes. Serve with sliced tomato and avocado. Makes 15 patties. Serves 7.

Green Veggie Burgers Print Ready Recipe

Final notes:

• Thank you to Kathy Kalichman for these Green Veggie Burgers, inspired by Joy the Baker‘s  Kale and Quinoa Cakes.
• Looking for the perfect cookbook to inspire your fruit and vegetable cooking? Hugh Acheson‘s The Broad Fork will charm the kohlrabi out of your fridge and into your plate in ways you’ve never dreamed of. I was lucky enough to meet Hugh recently; he’s pretty charming, too.