Green burgers

Green burgers

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(27 ratings)

Prep: 30 mins Cook: 20 mins


makes 8 (4 for now, 4 for the freezer)

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per burger

  • kcal233
  • fat11g
  • saturates5g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein11g
  • salt0.5g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 5 slices white bread, blitzed into breadcrumbs (or 150g dried breadcrumbs)
  • good grating of fresh nutmeg



    One of the most useful of spices for both sweet and savoury

  • 100g mature cheddar, grated
  • 40g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1-2 large eggs, beaten
  • 3 tbsp plain flour

To serve

  • 6 crusty bread rolls
  • 4 ripe, juicy tomatoes, thickly sliced
  • good-quality ketchup or other relish
  • sweet potato fries (optional)


  1. Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.

  2. Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.

  3. Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.

  4. Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.

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Comments, questions and tips

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8th Nov, 2019
This recipe is really good! I wasn't sure if it would look like the picture as you know how some recipes can be, but it was great and really filling with brioche buns. Instead of cheddar and parmesan I used mozzarella which did the trick.
rhiannonanon's picture
4th Oct, 2018
Absolutely love these, my brother has been tinkering & I now prefer them with his alterations: 1. Add bread to preference: 2-3 slices seems to be enough. 2. Skip the parmesan (especially as it's hard to get hold of a veggie parmesan) - just use 140g of cheddar in total. 3. The nutmeg isn't essential. I also highly recommend trying them with a bit of sriracha (if you're amenable to a bit of spice) on top. Yum!
3rd Jun, 2018
It really does annoy me when people put parmesan into a recipe and then claim it's a vegetarian recipe. Parmesan is not, and never has been, vegetarian. Anyone cooking for a vegetarian, as I am, needs to be aware of this and use a different cheese.
19th May, 2018
Really delicious. My son who was visiting and is a big meat eater, was a bit wary at first, but enjoyed them so much he asked for the recipe to share with his friends!
16th May, 2018
Absolutely delicious! Added some garlic and a few, finely chopped, sun dried tomatoes. They went down a treat!
20th Feb, 2018
Absolutely yum! Didn't have nutmeg or parmesan and still came out delicious!! Kids loved it, hubby loved it, super happy and so easy to make
25th Jan, 2018
These are amazing! So yummy! Followed the recipe exactly!
5th Aug, 2017
These are really tasty - we prefer them to regular beef burgers now!
jennifer browner's picture
jennifer browner
26th Oct, 2018
Hello. If these are frozen, do they need to be defrosted before cooking or can they be cooked from frozen? Thanks
goodfoodteam's picture
2nd Nov, 2018
Thanks for your question. We'd suggest defrosting, then cooking as above.
14th Jan, 2018
Does the recipe use fresh or frozen spinach? I was thinking of frozen because fresh will give out liquid?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. This recipe uses fresh spinach and don't worry it works out well, there isn't any excess water.
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