Vegetable Burgers ©

A delicious plant-based meal low in saturated fat and full of flavour, it's a crowd pleaser!
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  • Serves 6
  • 12 Ingredients
  • 15 Minutes Prep
  • 15 Minutes Cook
  • Easy
  • Energy 1460kJ
  • Protein 13.0g
  • Fat (total) 10.0g
  • - Saturated Fat 2.0g
  • Carbohydrate (total) 48.0g
  • - Sugars 6.0g
  • Fibre 7.0g
  • Sodium 460mg


1 small carrot, grated

1 small zucchini (courgette), grated

400g can lentils, drained and rinsed

1 small can corn kernels (no added salt)

1 cup dry breadcrumbs

1 tablespoon mayonnaise

1 egg

1 tablespoon chopped chives

2 tablespoons olive oil

6 medium bread rolls

6 tomato slices

lettuce leaves


  1. Combine carrot, zucchini (courgette), lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl and shape ⅓ cup of mixture into patties. Refrigerate for 30 minutes.
  2. Pre heat a non-stick frying pan over medium heat, add oil and cook burgers in batches for 5 minutes on each side or until cooked through. Place in oven for 5 minutes to cook through.
  3. Serve on rolls with tomato, lettuce and salsa of your choice.

Dietitian Notes / Recipe Tips

This recipe is also a perfect meal for one with leftovers for the week – just place the leftover patties in the freezer.

Once cooked, patties can be kept refrigerated for up to 4 days.

Try substituting different grated vegetables in place of carrot and zucchini (courgette) for a variety of flavours.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health and Wellbeing Company. Recipe at

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