March is National Frozen Food Month (yes, it’s a thing). We’ll show you how to use your frozen peas for more than icing down sore knees—like making a simple veggie burger that’s big on flavor and short on time.

Before we begin, let’s clear the air: Frozen vegetables are real vegetables. They are just as nutrient-rich as fresh vegetables, according to recent research. They’re also way more affordable, require less prep, and can hang out in the back of the freezer without turning all sorts of moldy. Now that’s a theme month we can get behind. 


  • 1 cup frozen spinach, drained and squeezed
  • 1 15 oz. can of white beans, drained and rinsed
  • 1 egg, beaten
  • ¼ cup frozen corn
  • ¼ cup diced onion, frozen or fresh
  • 1 tsp. garlic powder
  • 1 Tbsp. lemon juice
  • Optional: 2 tsp. of your favorite herbs or seasonings (Suggestion: thyme, parsley, or sage)
  • ¾ cup breadcrumbs, plus extra if needed to bind burger together
  • 1 Tbsp. oil
  • Sprinkle of salt and pepper
  • Whole-wheat hamburger buns


  1. Defrost spinach according to package instructions. Once defrosted, strain out excess moisture and squeeze dry with paper towels.
  2. In a medium bowl, mash drained and rinsed beans with a fork until you have a thick paste.
  3. Stir in beaten egg, spinach, corn, onion, garlic, lemon juice, herbs, and breadcrumbs.
  4. Form mixture into 4–6 patties.
  5. Heat skillet with 1 Tbsp. oil, or spray lightly with oil.
  6. Cook on medium heat for approximately 3–4 minutes on each side, flipping occasionally, until both sides are browned.
  7. Serve immediately on whole-wheat hamburger buns. Garnish with your favorite burger toppings (e.g., lettuce, tomato, cheese, love).

Thawed spinach Chick peas Mashed chick peas Veggie patties Veggie burger

Health info

Those wonderful white beans are fiber-filled and protein-packed. The spinach contains high amounts of Vitamins K and A, and the onions add Vitamin C to your diet.

Recipe adapted from Naturally Ella and New York Times Cooking

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