Vintage Hotel’s Spring Pea Veggie Burger

Spring Pea Veggie Burger Recipe from Vintage Hotels.

Delight your taste buds with these delicious “spring” pea veggie burgers crafted by Executive Chef Mark Longster at Cannery Restaurant. A medley of green peas, chickpeas, lentils, corn, and black beans come together with fresh herbs in a crispy patty, offering the ultimate healthy comfort food experience. Just in time for Spring!

Spring Pea Veggie Burger

Serves 6 – 8 people


50 fluid oz of Puréed chick peas
½ cup of Fine diced red onions
½ cup of Blanched black beans
1 cup of Crushed green peas (frozen peas are fine)
½ cup of Blanched red lentils
½ cup of Grilled corn
½ cup of Caramelized onions
½ cup of Chiffonade spinach
1½ L of Panko or bread crumbs
1 tsp of Puréed garlic
Sprinkle of cumin
2 tsp Chopped parsley
1 tsp Chopped thyme
Salt & pepper to taste 


  1. Gather up and prep all of your ingredients.
  2. In an adequately sized stainless steel bowl, blend all of your ingredients.
  3. Form 6 – 8 patties depending on the desired size.
  4. Pan fry patties on a stove in a non-stick pan.
  5. Serve on your favorite hamburger bun.


Topping it with a delicious fruit salsa such as peach, pineapple or mango and arugula tossed lightly in lemon juice will add a fresh taste of spring to your veggie burger.

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