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Vegetable burgers

Serves: 6
Prep: 15
Cook: 15

    These vegetable burgers are low in saturated fat and full of flavour. They're a perfect addition to your next summer barbecue.

    Looking for more healthy recipes? Explore our collection of over 500 dietitian approved and plant-based recipes here


    • 1 small carrot, grated
    • 1 small zucchini (courgette), grated
    • 400g can lentils, drained and rinsed
    • 1 small can corn kernels (no added salt)
    • 1 cup dry breadcrumbs
    • 1 tbs mayonnaise
    • 1 egg
    • 1 tbs chopped chives
    • 2 tbs olive oil
    • 6 medium bread rolls
    • 6 tomato slices
    • lettuce leaves


    1. Combine carrot, zucchini, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl and shape ⅓ cup of mixture into patties. Refrigerate for 30 minutes.
    2. Pre heat a non-stick frying pan over medium heat, add oil and cook burgers in batches for 5 minutes on each side or until cooked through. Place in oven for 5 minutes to cook through.
    3. Serve on rolls with tomato, lettuce and salsa of your choice.


    • Once cooked, patties can be kept refrigerated for up to 4 days.
    • Try substituting different grated vegetables in place of carrot and zucchini (courgette) for a variety of flavours.
    • Serve vegetable burgers as a main with a side salad or vegies on the side.
    • Having a BBQ? Serve vegetable burgers with this tasty Avocado dip 

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