These Vegan Spinach and Carrot Burgers are delicious, perfect for those following a vegan diet free of animal derivatives, or for those who want something tasty like a good double burger but without feeling heavy.
A base of lentils, or chickpeas or cooked beans, boiled spinach, and carrots along with some vegan cheese (of course for those who are vegan), vegan mayo (or regular) and good homemade hamburger buns and you’re good to go.
Every now and then it’s nice to crave something tasty like in a fast food restaurant, and if we make it ourselves, the satisfaction is double, just like the layers of these Vegan Spinach and Carrot Burgers.
If you like spicy, you can add finely chopped fresh chili pepper, and if you don’t like garlic, you can leave it out, you’ll see that your veggie burgers will still be perfect.
Below, I’ll leave you some other meatless burger recipes to try, and then let’s immediately discover how to prepare these Vegan Burgers with carrots and spinach!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegan Spinach and Carrot Burgers
- 5 oz spinach, cooked, boiled (or frozen)
- 5 oz carrots (grated raw)
- 5 oz red lentils, hulled (dry or 10 oz cooked and drained)
- Half onion
- 1 clove garlic
- 2 pinches salt
- to taste black pepper (or chili pepper)
- 1 teaspoon paprika (sweet or spicy to taste)
- Half teaspoon curry
- 1.76 oz breadcrumbs (or potato flakes)
Tools
- 1 Pot
- 1 Potato Masher
- 1 Pan
- 1 Round Cutter 3-inch diameter
How to Prepare Vegan Spinach and Carrot Burgers
Rinse the dry red lentils well. Cook them in boiling water (about double their volume) until they are very soft and have absorbed most of the water (about 15-20 minutes).
Once cooked, mash them with a fork or a potato masher until a homogeneous consistency is achieved (like thick mashed potatoes). Let cool.
If you prefer, you can use canned lentils rinsed very well under running water, then mash them and set aside.
Spinach: Blanch the spinach (or cook them in a pan with only the washing water), then let them cool and squeeze the spinach very well to remove any trace of liquid.
Carrots: Finely grate them using a small-hole grater.
Sauté: Finely chop the onion with the garlic clove (remove the central core) and sauté them in a pan with a drizzle of extra virgin olive oil.
Add the squeezed spinach and the carrots and cook for 5 minutes, stirring well to dry the excess moisture. Let cool slightly.
Mixture: In a large bowl, combine the mashed lentils, cooked vegetable mix, breadcrumbs, salt, pepper, and spices.
Mix well, the mixture should be firm and not sticky. If it’s too soft, add more breadcrumbs or a tablespoon of rice flour.
Take about 3 oz of the mixture and shape it into a round, flattened shape using your hands. If you have a 3-inch diameter round cutter, use it to shape and press down with the back of a spoon to compact.
As you prepare them, place them on a sheet of parchment paper.
Rest: Chilling in the fridge (at least 30 minutes) is essential, especially when using lentils, to absorb the liquids and stabilize the shape.
Cooking: Cook the Vegan Spinach and Carrot Burgers in a lightly oiled extra virgin olive oil pan for 4 minutes on one side, then flip and cook on the other side for another 4 minutes.
If you prefer, you can cook them in an air fryer or traditional oven, drizzling with a little extra virgin olive oil, placing them on a baking sheet covered with parchment paper.
Cook for 10/12 minutes, turning them halfway through cooking at 356°F on static mode in the middle rack.
Open the hamburger bun, spread it with vegan mayonnaise or another sauce of choice, arrange the vegan burgers, add a couple of slices of vegan cheese, and close with the other slice of bread.
We divided our homemade bread into 3, spread with vegan mayo, then a burger, a slice of bread, bbq sauce, another burger, vegan cheese, and the third slice of bread.
Storage, Tips, and Variations for Vegan Carrot and Spinach Burgers
The vegetable burgers with spinach and carrots can be stored in the refrigerator in an airtight container for 2 days. You can freeze them well separated on a tray and once frozen, store them in appropriate bags.
Instead of breadcrumbs or potato flakes, you can mix 2 tablespoons of ground flax seeds with 4 tablespoons of water and let them sit for 10 minutes before adding them to the mixture.
Instead of lentils, you can use beans (borlotti, cannellini, or red) Use about 12 oz of cooked and drained beans.
Mash them or coarsely blend them in a mixer (do not puree, or the mixture will be gummy).
If you have time, let the burgers rest in the fridge for several hours. This way, they will have more flavor and the mixture will blend better, staying more compact.
For a crunchier result, you can grill the bread 🍔 once sliced (of course on the cut side)
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