So, say hello to these Green Goddess Veggie Burgers!
How to Make a Delicious Veggie Burger
These burgers are packed with spices such as cumin and paprika and a few other ingredients to keep them together on the grill. I like to start the burgers with a chickpea base, which gives them a great mouth feel—that’s a fancy way to say they feel good, texture wise—and can handle the heat of a grill. Carrots join the party to bring a little sweetness and color! They are so packed with flavor that you won’t miss the beef. Even my three-year old ate an entire burger!
How Do These Veggie Burgers Hold up to Grilling?
One issue with veggie burgers that comes up often is how they hold up on the grill. Will they fall apart? These hold up great assuming you have a clean grill, which means the burgers won’t stick and will be easy to flip. If you’re really worried about sticking you can brush the grill with a little oil as well, or use a grill pan. To help the patties hold together on the grill, it also helps to make the patty mixture in advance and let it chill for a bit in the refrigerator if you have the time. That said, you can also make them right away, but be aware that the patties might be a bit more delicate.
What to Serve With These Veggie Burgers
This whole meal gets a little lift with this herb-packed, creamy green goddess sauce. I based this sauce on the classic Green Goddess Dressing but added some avocado to thicken it and make it easier to slather on burgers. These veggie patties are also flavorful enough to be served on their own or over salad. This makes serving them to guests who can’t have gluten pretty easy—just make sure you’re using gluten-free bread for the breadcrumbs, to bind them. Just spoon the Green Goddess sauce over top and serve! Say hello to grilling season with these beautiful homemade veggie burgers!
More Great Vegetarian Grill Recipes
Portobello Mushroom Burgers Grilled Radicchio Salad Grilled Pizza Grilled Eggplant Sandwich Grilled Corn Salad
You will almost certainly have leftover green goddess sauce. It’s a great dip with fresh veggies or you can thin it out a bit with a dash of vinegar and olive oil and make a salad dressing out of it. It’ll safely keep in the fridge for at least a week, but then will start to lose some of its fresh herb flavors. Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling. Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties. This sauce can also be made a few days ahead and kept refrigerated. Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling. Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.
