Veggie Burger

The burgers are better when they’re made with love at home, and are often more satisfying, veggie laden and delicious.
Dinner
20 min prep
20 min cook
4 serves
3.5 serves of veg
  • ¾ cup dried red lentils*, washed and drained
  • 2 ¼ cups of water
  • 1 tbsp olive oil
  • 1 medium brown onion, finely diced
  • 3 garlic cloves, crushed
  • 2 tsp ground paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 420g can no added salt chickpeas*, drained and rinsed
  • 3 tbsp coriander leaves, finely chopped
  • Zest of 1 lemon
  • Black pepper

Mint Yoghurt

  • ½ cup plain Greek, reduced fat yoghurt
  • 1 tbsp mint leaves, finely chopped

To Serve

  • 4 wholemeal or wholegrain bread rolls, halved*
  • 4 light tasty cheese slices
  • 2 medium tomatoes, sliced
  • 1 medium Lebanese cucumber, thinly sliced into ribbons
  • ¼ small red onion, thinly sliced
  • 4 lettuce leaves, washed and dried

*To make gluten free, replace wholegrain rolls with gluten free rolls and check the products are ‘gluten free’.

  1. Rinse the lentils in a fine mesh strainer under cold water until the water runs clear, then drain.
  2. In a large saucepan, bring the water to a boil, add the lentils, and simmer for 10 minutes or until tender. Drain well once cooked, allow to cool, and then squeeze out any excess water.
  3. While lentils are cooking heat 1 teaspoon of the olive oil in a small non-stick frypan over medium heat.
  4. Add the finely diced brown onion and cook for 5 minutes or until softened.
  5. Add the garlic, paprika, cumin and ground coriander. Cook until fragrant. Once cooked, remove from the heat and allow to cool.
  6. Once cooled, add the cooked red lentils, onion mixture, chickpeas, coriander leaves and lemon zest to a food processor or blender. Season with black pepper. Process until well combined and almost smooth.
  7. Divide the lentil mixture into four and shape into patties. Place on a plate, cover and refrigerate for 30 minutes until firm.
  8. To make the mint yoghurt, combine the yoghurt and mint leaves in a small bowl. Cover and refrigerate until serving.
  9. To cook the patties, heat the remaining olive oil in a large non-stick frypan over a medium heat. Cook the patties for 4 – 5 minutes on each side or until golden brown and heated through. Be sure to flip gently. Once cooked, remove the pan from the heat and keep the patties in the pan until serving to keep warm.
  10. To assemble the burgers, spread a spoonful of the mint yoghurt onto the bottom of each wholegrain bread roll. Top each with the light tasty cheese, cooked patty, sliced tomato, cucumber, red onion, lettuce and the top of each wholegrain bread roll.

Serving Suggestion: Spices can also be swapped for other spices you may have on hand such as ground turmeric, ginger, cayenne, chilli or curry powder.

These patties could also be served in a wrap with salad or broken up and tossed through a salad.

Storage: Leftover patties could be stored in the fridge for 3 days or in the freezer for 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill level, they can help measure the ingredients, add them to the food processor, have a turn at shaping the patties, and prepare the mint yoghurt.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 543g Per serving Per 100g
Energy (kJ) 2199 405
Fat (g) 13.9 2.6
Saturated fat (g) 5.1 0.9
Carbohydrates (g) 62.5 11.5
Sugars (g) 11.5 2.1
Fibre (g) 16.1 3.0
Protein (g) 28.7 5.3
Sodium (mg) 600.2 110.5

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

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