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Greens and Beans Patties

Greens and Beans PattiesIf you have an abundance of tender greens in your garden, here is a way to use them to make a vegan burger or patty! Serve them on a bed of more greens. This is a refreshing summer meal!

Makes 8 medium patties.


  • 1 c cooked pinto beans, drained
  • 1/2 c dry bread crumbs
  • 1 Tbsp chia seeds
  • 2 Tbsp chickpea flour
  • 4 c chopped tender greens**
  • 3 Tbsp vegetable oil (divided use)
  • 1 tsp garlic powder
  • 1 tsp dry marjoram
  • 1/2 tsp sea salt
  • 1/4 tsp coarse black pepper


  1. In a large food processor, place all ingredients except one tablespoon of the oil. Pulse and process until a meaty, even texture is achieved.
  2. Form 8 medium patties with your hands.
  3. Preheat a griddle or large skillet on medium and spread the remaining tablespoon of oil evenly across the cooking surface. (You may need to work in two batches if using a skillet.)
  4. Cook the patties about 2-3 minutes before flipping them over. Repeat this process, flipping them over a few times, every couple of minutes until browned and firm.
  5. Allow to stand about 20 minutes. Serve on a green salad and pour a lemony vinaigrette on top.*** Garnish with sliced green onions.

**Use chard, kale, arugula, spinach or a mixture of any quick-cooking greens. ***To make a lemony vinaigrette, whisk together 2 Tbsp fresh lemon juice, 4 Tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp dry marjoram, 1/2 tsp chickpea flour, and 1/4 tsp pepper.

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