No ImageGreen Goddess Veggie Burgers

Did you make it? Rate it!


    I used a mortar and pestle since I don’t have a food processor. Texture was great and held together with no problem on the grill (no pan). I happened to put grilled eggplant and sprouts on in addition to the red onion and lettuce. I also used Greek yogurt as a substitute for the sour cream in the sauce and it seemed fine. I am definitely making this again.


  2. Brandi

    I didn’t have very good luck getting the veggie burgers to stay together on my grill, I made the day before as suggested, so not sure what the fix is for that. But the Green Goddess sauce was awesome and great on lots of things. I will hang onto that aspect of the recipe for future use.


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  3. Carol

    Flavor was great but the consistency was similar to mashed potatoes. Cooked stove top. Suggestions?

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  4. Helen

    I can’t have any wheat products. Is it possible to substitute course almond flour for the bread crumbs?
    Also, can greek yogurt be used instead of the sour cream?

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  5. Sandy S

    Total thumbs up on these veggie burgers! I knew from the spicy fragrance wafting off of the burger mix that it had a good chance to be a winner. They hold together nicely. I pan fried the burgers and served them with mixed greens, tomatoes and sliced cucumbers along with the Green Goddess Dressing. Will definitely be making them again!


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