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.

  • 1 hr cooking
  • Serves 6
  • Print


Vegetable burgers
  • 2 teaspoon olive oil
  • 1 brown onion, chopped finely
  • 300 gram button mushrooms, chopped coarsely
  • 1 medium_piece red capsicum, chopped finely
  • 1 clove garlic, crushed
  • 1 cup (200g) red lentils
  • 1 cup (250ml) salt-reduced vegetable stock
  • 1 cup (250ml) water
  • 1 1/2 cup (250g) cooked brown long-grain rice
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 carrots, grated coarsely
  • 200 gram low-fat greek-style yogurt
  • 1 tablespoon finely chopped fresh mint
  • 225 gram canned sliced beetroot (beets), drained
  • 1 1/2 cup (60g) alfalfa sprouts
  • 2 tomatoes, sliced thinly
  • 6 small_piece wholemeal bread rolls, split, toasted
  • 1/2 cup (100g) brown long-grain rice


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.

More From Women's Weekly Food