Looking for a fun, flavorful way to celebrate St. Patrick’s Day without relying on traditional meat-heavy meals? Let me introduce you to the Gaelic Green Burger — a 100% plant-based burger that’s festive, colorful, and absolutely packed with flavor. This isn’t just a novelty holiday recipe — it’s one you’ll want to make again and again. It also is a perfect fit for spring and summer BBQ’s, in case you need a push ;).
Inspired by Irish ingredients and the joy of all things green, this burger features:
- Soft and vibrant spirulina-infused green burger buns
- A crispy and golden potato rösti patty
- Creamy green pea and avocado smash
- Peppery arugula and bright pickles to tie it all together
Whether you’re fully vegan, experimenting with plant-based meals, or just love an eye-catching burger moment, this one’s a must-try.
This burger is also a little nod to my roots.
My ancestors hail from both Ireland and Northern Ireland, with deep Celtic roots that have been carried across generations (and oceans). My great-grandfather came to America through Ellis Island. I’ve actually been there and have seen the record with his handwriting- a moment I will never forget getting to do alongside my family.
Back in Ireland, our family name was O’Quinn — classic, proud, and unmistakably Irish. But like so many immigrants chasing a new beginning, the “O’” was dropped somewhere along the way. Whether it was for ease or assimilation, my family lineage became simply Quinn from that moment moving forward in history.
Still, the stories, spirit, and strength of our Irish lineage live on. And that is worth celebrating each year!
Scroll down for the full printable recipe, including all four components — buns, rösti, avocado smash — plus an easy equipment list and assembly instructions. 🌈
And if you make this recipe, tag me on Instagram @herbyeater — I’d love to see your creations!
Gaelic Green Burger
Equipment
- 1 Large mixing bowl
- 1 Measuring cups & spoons
- 1 Small bowl (for activating yeast)
- 1 Whisk or fork
- 1 Wooden spoon or spatula
- 1 Stand mixer with dough hook (optional, but helpful)
- 1 Clean kitchen towel or plastic wrap (for proofing)
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry brush (for plant milk or vegan egg wash)
- 1 Cooling rack
- 1 Box grater or food processor with grating attachment
- 1 Clean kitchen towel or cheesecloth (for squeezing potatoes)
- 1 Mixing bowl
- 1 Measuring spoons
- 1 Spatula
- 1 Large nonstick or cast iron skillet
- 1 Tongs or flat spatula (for flipping patties)
- 1 Plate with paper towels (to drain excess oil after frying)
- 1 Small saucepan (if blanching peas)
- 1 Colander or strainer
- 1 Mixing bowl
- 1 Fork or potato masher
- 1 Knife & cutting board
- 1 Measuring spoons
- 1 Serrated knife (to slice buns)
- 1 Serving plates or burger boards
- Toothpicks or decorative burger picks (optional but fun!)
- 1 Optional: Toaster or skillet for lightly toasting buns
Ingredients
Bright Green Spirulina Burger Buns (Makes 6 Buns)
- 3 ½ cups 440g all-purpose or bread flour
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup 180ml warm plant-based milk
- 2 tbsp sugar
- 1 tsp salt
- 1 flax egg 1 tbsp ground flax + 3 tbsp water, let sit 5 mins; Optional – 1 real egg
- 2 tbsp coconut oil softened
- 1 ½ tsp spirulina powder or matcha
- ~½ cup warm water as needed
- Optional: sesame or poppy seeds for topping
Crispy Potato Rösti Patties (Makes 6 Patties)
- 3 large russet or Yukon Gold potatoes peeled
- ½ small onion finely grated
- 2 tbsp all-purpose or chickpea flour
- 1 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder optional
- ½ tsp smoked paprika optional
- 1 tbsp chopped fresh chives or parsley optional
- 4 –5 tbsp olive oil for frying
Green Pea & Avocado Smash (Enough for 6 Burgers)
- 1 cup frozen peas thawed
- 1 ripe avocado
- 1 tbsp lemon or lime juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder optional, but recommended
- ½ tsp cumin optional, but recommended
- 1 tbsp olive oil
- 1 tbsp chopped parsley, cilantro, green onion, or other herbs
Instructions
Hamburger Bun Instructions:
- Mix warm milk, sugar, and yeast. Let sit 5–10 min until foamy.
- In a large bowl, whisk flour, salt, and spirulina.
- Add yeast mixture, flax egg, and coconut oil. Stir to form a dough, adding warm water gradually.
- Knead on a floured surface 8–10 minutes (or in mixer 5–7 min) until smooth.
- Place in a greased bowl, cover, and rise for 1.5 hours or until doubled.
- Divide into 6 balls, place on parchment-lined baking sheet, and let rise another 30–45 min.
- Optional: brush with plant milk and sprinkle seeds.
- Bake at 375°F (190°C) for 15–18 min. Cool on rack before slicing.
Potato Rösti Instructions:
- Grate potatoes, then squeeze out all liquid using a towel.
- In a large bowl, mix potatoes with onion, flour, cornstarch, seasonings, and herbs.
- Divide into 6 equal portions and shape into firm burger-sized patties.
- Let rest 10 minutes.
- Heat oil in a skillet over medium. Fry patties 4–5 min per side until golden and crisp.
Green Pea and Avocado Smash Instructions:
- Lightly mash avocado in a bowl. Add peas and mash together, keeping some texture.
- Stir in lemon juice, seasoning, oil, and herbs. Adjust to taste.
🌱 Assembly Instructions (Per Burger)
- Slice open a spirulina bun. Toast lightly if desired.
- Add a generous scoop of green pea & avocado smash.
- Place one crispy rösti patty on top.
- Top with arugula, sliced pickles, or any fresh greens.
- Crown it with the top bun + enjoy!
Notes
Quick pickled red onions for contrast, thin cucumber ribbons, microgreens, or a splash of hot sauce for heat