Vegetable burgers

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Vegetable burgers
  • 1 1/2 tablespoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 small zucchini, finely grated
  • 400 gram can chickpeas, rinsed
  • 310 gram can corn kernels, drained
  • 1 cup seasoned stuffing mix
  • 1/2 cup reduced-fat grated tasty cheese
  • 1 egg, lightly whisked
  • 4 bread rolls, halved, toasted
  • 1/2 200g tub spicy pumpkin dip
  • 1 lebanese cucumber, thinly sliced lengthwise
  • 50 gram snow pea sprouts


Vegetable burgers
  • 1
    Line a baking tray with baking paper. Heat 1 tablespoon of the oil in a frying pan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add zucchini; cook and stir for 1 minute or until soft. Drain excess liquid from pan.
  • 2
    Place chickpeas in a large bowl; coarsely mash. Add onion mixture, corn, stuffing mix, cheese and egg. Season; mix well. Using damp hands, shape mixture into 4 equal patties. Transfer to prepared tray. Cover with plastic food wrap; chill 5 for minutes.
  • 3
    Heat remaining oil in a frying pan over moderately low heat. Cook patties for 2 minutes each side or until golden and heated. Place bread bases on serving plates. Spread with dip. Top with a patty, cucumber, sprouts and remaining bread. Serve.


Use a vegetable peeler to peel cucumber into ribbons. You can swap chickpeas for red kidney beans.

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