Vegetable burgers
Prep
15 min
Cook
10 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
10 min
Serves
6
Skill
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.
Ingredients
- 1 small carrot, grated
- 1 small 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
Nutrition per serving
1460 kJ
energy kj
13 g
protein
2 g
saturated fat
7 g
dietary fibre
48 g
carbohydrate
6 g
sugars
460 mg
sodium
Method
- Combine carrot, courgette, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl and shape ⅓ cup of mixture into patties. Refrigerate for 30 minutes.
- 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.
- Serve on rolls with tomato, lettuce and salsa of your choice.
Tips
- 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
- 1 small carrot, grated
- 1 small 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
Nutrition per serving
1460 kJ
energy kj
13 g
protein
2 g
saturated fat
7 g
dietary fibre
48 g
carbohydrate
6 g
sugars
460 mg
sodium
- Combine carrot, courgette, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl and shape ⅓ cup of mixture into patties. Refrigerate for 30 minutes.
- 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.
- Serve on rolls with tomato, lettuce and salsa of your choice.
Tips
- 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