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veggie burger recipe with pickled carrot slaw

These veggie burgers are filled with fresh vegetables. Veggie burger patties which are hearty, tasty, and full of vegetables.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American, British, Mexican
Diet: Low Salt
Keyword: burger recipe, veg burger, veggie burger, veggie burger recipe
Servings: 4 servings
Calories: 300kcal
Author: recifit


For Burger Patties-

  • 2 tbsp tsp vegetable oil, plus extra for frying
  • 1 nos. small onion, diced
  • 2 nos. garlic cloves, chopped
  • 2 nos. large portobello mushrooms, finely chopped
  • 2 nos. small sweet potatoes, peeled and diced
  • 150 g cooked quinoa
  • 1 nos. large beetroot, grated
  • 1 nos. egg, beaten
  • 2 tbsp chopped coriander
  • 2 nos. lemon, zested
  • 4 tbsp plain flour, plus extra for dusting

For carrot slaw-

  • 1 nos. large carrot, thinly shredded
  • 2 tbsp rice wine vinegar
  • 1 tsp golden caster sugar

for veggie burger garnish

  • 2 tbsp mayonnaise
  • 1 tbsp tbsp chili sauce
  • 4 nos burger buns, lightly toasted
  • 2 handfuls rocket or spinach leaves


Instruction for burger patties

  • In a medium frying pan, heat 2 tablespoons vegetable oil. Add onion, garlic and mushrooms, season and fry on medium heat for about 5 minutes until everything is soft, pour all of these into a large mixing bowl.
  • Pour the sweet potato into a microwaveable bowl, and cover the bowl and microwave it for 5-6 minutes until it becomes soft on high heat. Cool the sakarkand slightly.  
  • Mash the sweet potato in the same microwavable bowl, then add to the bowl with a mixture of onion, garlic, mushrooms. And leave to cool.
  • Now after cooling, add quinoa, beetroot, egg, coriander, lemon zest, flour, and some spices. And mix well with your hands, when all the spices and vegetables are mixed well.
  • Then make four big burger patis. Sprinkle some flour over the burger patis, and leave to cool for about 30 minutes.

Instruction for Pickled carrot slaw

  • In a small bowl add carrots with vinegar, sugar, and 1 teaspoon salt. Cover and leave the pickle until ready to eat. And mix mayonnaise with chili sauce.
  • Heat a large frying pan and pour in a thin coating of oil. Fry the veggie burger patties on medium-low heat so that the center cooks slowly.
  • When after about 7 minutes, the burger patties turn brown, flip gently and cook on the other side for the same time.
  • For an outside grill, we recommend placing a cast iron pan or griddle on a low flame to cook the burger.
  • Dry the salted carrots by removing the vinegar, sugar mixture. And toast the bread buns on both sides.

Veggie Burger Garnish

  • Brush bread buns with chili mayo. On the buns, first layer the carrot pieces, spinach or rocket, and tomato, then the burger patties, tomato, and carrot pieces,
  • if you are fond of greens, you can use spinach or rocket on both sides.


  • If you don't bake the burger:- Preheat the oven at 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Brush the extra-virgin olive oil liberally over the patties, then place them on a baking sheet and approx. Bake for 35 minutes. Until the patties turn light golden from the outside.
  • Freezer Storage:- These burgers freeze well in the freezer. To defrost, use a sealed freezer bag.
  • PER SERVING- •kcals-300 •fat-5g, •saturates-1g, •carbs-51g, •sugars-17g, •fibre-8g, •protein-8g, •salt-0.1g,

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