No meat? No problem! This healthy vegetarian burger featuring red lentil patties and all the trimmings will be your family’s new favourite easy dinner.
Cook the lentils in a large saucepan of boiling water for 10 mins or until tender. Drain well. Cool in a sieve for 30 mins to allow steam to evaporate and lentils to dry out.
Combine lentils, carrot, mushrooms, spring onion, garlic, paprika, onion powder, breadcrumb and egg in a large bowl. Divide mixture into 4 even portions and shape into 8cm patties.
Spray a large non-stick frying pan with olive oil spray oil, heat over medium heat. Cook patties, about 5 mins each side until golden and heated through.
Meanwhile, combine yoghurt and mint in a small bowl. Season with pepper.
Spread the yoghurt mixture on the base of the buns. Top with a patty, beetroot, spinach and red onion. Top with the roll top, to serve.
COOK. STORE. SAVE.
Clever storage: If you’re meal prepping, store cooked red lentil patties in an airtight container for up to 3 months in the freezer. When you’re ready to eat, defrost in the fridge overnight and warm them in the oven or microwave.
Whether you follow a vegetarian diet or are looking to incorporate more goodness into your meals, this veggie burger is a hearty, vegetarian-friendly meal choice the whole family will love.
Made from a base of lentils with whole veggies like carrots and mushrooms, and spices served in wholemeal rolls, veggie burgers are the perfect option for an easy dinner or family alfresco lunch on the weekend. This healthy burger recipe serves four and is on the table in 30 minutes, making it a great choice when you’re craving something good for you and is ready to eat in a flash.
Looking for more ideas and inspiration? These vibrant and easy vegetarian recipes are perfect to try.
The hero of this vegetarian burger recipe is the lentil patties. They are made from dried red lentils, carrots, mushrooms, spring onions and garlic with spices, and held together with breadcrumbs and an egg.
Red lentils tend to cook faster than other varieties and have a slightly sweet and nutty flavour. They soften easily, which makes them ideal for forming into lentil burger patties. If you prefer to use different types of lentils, brown lentils are another great option as they hold their shape well after being cooked.
While this delicious vegetarian patty recipe calls for dried lentils, canned lentils can be used if you’re short on time or if you can only get your hands on the canned variety. Lentils in a can tend to contain more water and can result in mushy patties, so ensure to balance the burger mixture by adding more breadcrumbs to help soak up excess moisture.
Garnish your homemade veggie burger with all the trimmings like mint-spiked yoghurt, Aussie beetroot slices, baby spinach and red onions. You can even go all out with store-bought pickles, a slice of American cheese and top it with a spicy peri-peri sauce.
Present the patties on a platter surrounded by wholemeal rolls, toppings and sauces so guests can help themselves. Or assemble the burgers, wrap them in baking paper and serve in boxes for parties or movie nights on the couch.
To turn this simple veggie burger recipe into an indulgent feast, offer up a healthy side of air-fryer zucchini chips or veggie chips. Or, if you prefer a salad as a side, take a walk on the wild side with the ramped-up flavours of our smoky slaw.
Want to go bun-free? Try our healthy bunless burger recipe as a variation.