Plant Based Burger Recipes

A classic staple meal for many, the burger is a well-loved dish. Don't these burgers look so tasty? Can you believe they are all plant based and vegan friendly. Why not try a different type of burger from our recipes below, that will still satisfy your craving? They are also perfect for getting the kids together to make them with you this weekend or over the half term holidays.

Indian Lentil Burger


For the burgers:
1 large beetroot
1 1/2 cups of cooked lentils
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon dill
1 teaspoon salt
4 cloves garlic
1/4 cup olive/coconut oil

For the sauce:
1 cup of vegan yoghurt, 2 teaspoon dill, zest of 1 lemon, 1 tablespoon lemon juice, 1 teaspoon agave or other natural sweetener, 1/4 teaspoon salt


Combine all of the ingredients for the sauce in a bowl and mix well.

Peel and roughly chop the beetroot. Place into a food processor and pulse until it’s in small pieces. Add the lentils, curry powder, cumin, turmeric, dill, salt, and garlic. Pulse again until the mixture becomes quite coarse and holds together.

Form burger shapes of the beet/lentil mixture. Use wet hands to make this shaping process easier. Heat the oil in a skillet until hot, then place the burgers on the skillet to cook for 2 to 3 minutes. Next, flip over to the other side and cook for another 2-3 minutes until the burger is golden and heated throughout.

Serve the burgers in buns with shredded greens, sliced tomatoes and avocado, and the lemon dill sauce.

Sweet Potato & Quinoa Sliders


3/4 cup quinoa, boiled
3/4 cup red lentils, boiled
2 roasted sweet potatoes, mashed
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chilli powder
Salt and pepper, to taste


Preheat the oven to 200°C.

Combine all the ingredients together. Form the mixture into patties.

Bake the patties in the oven for 10 minutes on each side.

Serve on slider buns with your choice of topping, we chose smashed avocado and cooked kale.

Vegetable Samosa Burger

1 tablespoon cooking oil
1 teaspoon cumin seeds
3/4 teaspoon coriander seeds and 3/4 teaspoon fennel seeds
2 teaspoons grated ginger
1–1 1/2 cups mixed diced peppers, peas, sweetcorn, carrots, and finely chopped cauliflower
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder or cayenne, to taste
1/2 teaspoon lemon juice, to taste
Salt, to taste
Approximately 1/4 cup water
1 peeled, boiled and mashed potato
1/4 cup breadcrumbs (may not be necessary)


Heat cooking oil at medium heat and add cumin, coriander, and fennel seeds. Heat until the spices begin to brown, then add the ginger and mixed vegetables, leaving out the potato. Cook until the vegetables start to brown.

Add garam masala, turmeric, red chilli powder, lemon juice, sugar, and salt and mix to combine. Add water as necessary and cook until the vegetables are fully tender. Allow the vegetable mixture to cool slightly then add in the mashed potato. Combine until a dough-like consistency is formed.

If necessary, add breadcrumbs and mix until you are able to form patties. Cook the patties at medium heat in a pan on both sides, until brown. Use enough cooking oil as necessary to prevent them from sticking to the pan.

Serve the patties with your favorite chutney and toppings.