Quick & Easy

Vegetable burgers

For a tasty, healthy meat alternative to fill your burgers, try this sensational veggie patty recipe brought to you by Woman's Weekly.
vegetable burgers



1.Heat oil in large frying pan, add onion, mushrooms, capsicum, garlic and lentils; cook, stirring, until vegetables soften. Add stock and the water; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until lentils are tender and stock is absorbed. Remove from heat. Stir in rice, parsley, flour and half of the carrot; cool.
2.When cool enough to handle, shape mixture into six patties; place on baking-paper-lined tray. Cover; refrigerate 2 hours or until firm.
3.Cook patties in cleaned, heated oiled large frying pan until browned both sides and heated through.
4.Meanwhile, combine yogurt and mint in small bowl.
5.Sandwich patties, remaining carrot, beetroot, alfalfa, tomato and yogurt mixture between toasted roll halves.

You need to cook ½ cup (100g) brown long-grain rice for this recipe.


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