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Veggie burgers with lentil patties

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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegan
  • Vegetarian
  • High in protein
  • 2 serves veg or fruit

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.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Veggie burgers with lentil patties


  • 1 1/2 cups (150g) red lentils
  • 1 medium carrot, coarsely grated
  • 100g cup mushrooms, finely chopped
  • 2 spring onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 cup (70g) stale wholemeal breadcrumbs
  • 1 free-range egg, lightly beaten
  • 1/4 cup (70g) Coles Simply Less Light Greek-style Yoghurt
  • 1 tbs chopped mint
  • 4 Coles wholemeal rolls, split crossways, toasted
  • 60g drained canned beetroot slices
  • 60g baby spinach leaves
  • 1/2 small red onion, thinly sliced

Nutritional information

Per serve: Energy: 1736kJ/415 Cals (20%), Protein: 23g (46%), Fat: 6g (9%), Sat Fat: 1g (4%), Sodium: 478mg (24%), Carb: 63g (20%), Sugar: 10g (11%), Dietary Fibre: 15g (50%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Meanwhile, combine yoghurt and mint in a small bowl. Season with pepper.

  5. Step 5

    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.

Recipe tip

Clever storage: I
f 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. 

Use it up: Dried red lentils can be stored and used in soups, such as this red lentil soup with caramelised onion or this easy red lentil dahl recipe.

Get your greens in with these homemade veggie burgers

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.

Tips for how to make veggie patties

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. 

Assembling the ultimate vegetarian burger

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.