Veggie burgers

Recipe from: 11 December 2014
recipes, vegetarian,burgers

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 350
    butternut cubes
  • 350
    sweet potato cubes
  • 150
    lentils, cooked
  • 2
    ground cinnamon
  • 2
    ground nutmeg
  • 30
    extra virgin olive oil
  • salt and ground black pepper
  • 1/2
    ground almonds
  • 1
    whole ice berg lettuce



Preheat the oven to 180 °C.

Add butternut, sweet potato and olive oil in a roasting tray.
Sprinkle the cinnamon, nutmeg salt and pepper over the veg.
Roast the vegetables in the oven for around 30 minutes, until soft.

Leave the butternut and sweet potato to cool.
Add lentils, roast veg and half the almonds to a mixing bowl.
Mash the mixture together until evenly combined.
Taste and add more seasoning if necessary.

Split the mixture into 6 evenly sized balls.
Shape into burger patties and coat in the remaining almonds.
Drizzle oil into a large non-stick frying pan on medium heat.
Fry the patties for 1 minute on each side until golden brown.

Put your burger patty on the middle of a whole ice berg leaf.
Wrap your burger up in the lettuce leaf and serve.

TIP: Add favourite burger toppings like guacamole, salsa and fresh sprouts.

Sweet potato is a lower GI alternative with a high soluble fibre and vitamin A content.

Lentils and chickpeas are a good combination of protein, carbs, fibre, minerals, folate and vitamin B to help carry oxygen around the body. Legumes’ low glycaemic index keeps you full for longer!

Avo is low in sugar and high in healthy mono-unsaturated fat. A power house of vitamins and minerals like folate, potassium and lutein (good for eyesight).

Reprinted with permission of Vanessa Marx for ADSA.


Read more on: burgers  |  vegetarian  |  recipes


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