“Green P” Veggie Burger


In Toronto, we call municipal pay parking lots “Green P.” So naturally I wanted to name this a “Parking Lot Burger.” But I think that’s the part of my sense of humour that gets a little too subversive, a little too, “Yeah, people will get this, right? They’ll think it’s quirky?”

Not so much.

So I’ve settled on “Green P” Burger. Because it’s green, and it’s made of peas.

Yes, peas. I’ve always thought peas were dreadfully boring. It’s one of the few foods I didn’t hate as a child, which is probably why I think they’re boring. I had such a tame pallet as a child. Anyway, I was actually going for a varied, veganized version of A Beautiful Mess’s Spicy Edamame Burger. And then, tragedy struck (read: Bree did something stupid).

I bought a bag of frozen green peas instead of frozen edamame.

The horror! You can’t make peas into a damn burger. What is this, Bizzarro World?

We decided against going out again and toughed it out — we made burgers out of peas.

I varied on A Beautiful Mess’s recipe quite a bit to make it not only vegan but gluten-free, so this is a great burger for all sorts of dietary restrictions (of course, I didn’t have it on a GF bun, because I’ve been good about gluten lately and rewarded myself with a big, giant hunk o’ bread). Terroni peppers, by the way, are these Italian hot peppers sold in jars in an Italian restaurant in Midtown Toronto. You can use any hot pepper your little heart desires but make sure that they are 1) cut into chunks and 2) softened in some way, like soaked in an oil, brine, or maybe even roasted.


  • 500 grams frozen green peas, cooked
  • 5 cloves garlic
  • 1/3 cup red onion, chopped
  • 2/3 cup (certified gluten-free for y’all celiac friends) rolled oats, pulsed in a food processor to a coarse flour
  • 1 Tbsp Terroni peppers or other finely diced, soft hot pepper
  • 1/4 cup fresh cilantro
  • One flax egg (1 tbsp flax/3 tbsp lukewarm water, mixed and sat for no more than 30 seconds)


  1. Cook the peas according to the package instructions. Drain thoroughly;
  2. Grind up the rolled oats;
  3. Put about half of the coarse oat flour and 2/3 of the peas into a food processor together. Grind until a mushy paste forms. You may have to do a bit of scraping off the sides and re-pulsing (it’s repulsive!) Set aside in a bowl;
  4. Process the garlic, onion and cilantro;
  5. Place everything into a large bowl, including the Terroni peppers, the unprocessed peas and remaining oat flour. Mix thoroughly with your hands;
  6. Add the flax egg (it’s imperative that you don’t let this plump up like you would for baking. If you do, it will be jelly-like and not spread out into the mixture as easily);
  7. Shape into about five burgers;
  8. Brush with a small amount of oil (I liked this effect more than the flour) and cook either in a stovetop skillet or a countertop grill (which we did)!

Well, that’s my last food post of 2014. I’ll be following up immediately with a “Things I’m Loving” post. Happy 2014, WordPress. I’m so glad I’ve gotten to know so many of you. Happy New Year — be safe, do not drink and drive (or get high and drive), do not call or text your ex, do not over-drink, and always help those in need!


About breerodymantha

Proud Canadian. Long arms. Tiny head. Big dreams. CBC. Longboards. Bicycles. Upper Jarvis. Ballet. Acrobatics. Top-roping. Stemming. Smearing. Lip balm. Early mornings. Double-layered socks. Tea time.
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