the best vegie burgers from Donna Hay

The best vegie burgers

Vegetables can be at the forefront of nearly every recipe, with a few meat options thrown in if you like!


  • 1 x 400g (14 oz) can black beans or red kidney beans, rinsed and drained
  • 1 cup (150g/5¼ oz) firmly packed grated carrot (about 1 carrot)
  • 1 cup (150g/5¼ oz) firmly packed grated beetroot (about 1 medium beetroot)
  • 2 tablespoons black chia seeds
  • ½ cup (140g/5 oz) crunchy peanut butter or hulled tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon smoky sweet paprika
  • ½ cup (12g/½ oz) flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 seeded bread rolls or burger buns, halved
  • 4 cos (Romaine) lettuce leaves
  • 8 small slices cheddar
  • 2 tomatoes, sliced
  • ⅓ cup (100g/3½ oz) mayonnaise or relish
  • 4 large dill pickles, quartered lengthways


Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beetroot, chia seeds, peanut butter, cumin, paprika, parsley, salt and pepper and mix to combine. Divide the mixture into 4 equal portions and shape into patties.

Heat a large non-stick frying pan over medium-high heat. Add the oil and the patties and cook for 5 minutes each side or until golden brown.

Divide the bun bases between serving plates and top with the lettuce, vegie patties, cheddar, tomato and mayonnaise. Sandwich with the tops of the buns and serve with the pickles. Makes 4

Photograph Con Poulos Recipes and styling Donna Hay

Donna-Hay-weeklight“Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise while nurturing ourselves with flavour. Super-fast meals to make you feel good.”

Extracted from Week Light by Donna Hay, RRP$45.00 available at all good bookstores and

, ,