vegetarian burger recipe


By Michelle Shearer

I was craving a veggie burger the other day and without meaning to, ended up knocking up this recipe that just happens to not have eggs (hens are off the lay at the moment).

I’m going to be experimenting with some other versions in the coming weeks.  You can freeze these once cooked or after you’ve rolled them in the almond meal.

Once they’re cooked these are excellent to have in the fridge during the summer holidays to pull out when you or the kids are hungry.  They are very filling and amazing served as a classic burger in a bun or as I did: with a bowl of salad with greek yoghurt  dolloped on top with freshly chopped coriander and paprika.

If you’re planning on MamaBaking anytime soon a few batches of these would make an excellent swap offering.


1 cup pumpkin, finely cubed
1 cup carrots, finely cubed
1 small onion, finely chopped,
2 cloves garlic, finely chopped
2 tspns cumin
2 cups cooked kidney beans (you can use chickpeas/lentils instead)
1 tspn garamasala (note: re: spices, use whatever you have and whatever you fancy)
1 tbspn soy sauce
1/2 cup cashews
1/2 cup coriander (if you don’t have this, use your favourite herbs or whatever you have to hand/growing in the garden)
1 tbspn yeast flakes (optional)
1 cup flour of your choice (I used a wholemeal spelt flour.  Use gluten free flour if you want gluten free).

Ingredients Coating:

2 cups almond meal.

big batch recipe mamabake veg burger3


  1. Sautee vegetables, onion and garlic for about 10 minutes on a nice low heat.  Allow to cool for a few minutes.
  2. In a food processor, add the sauteed vegetables and process with the beans, spices and soy sauce.  Once a nice, chunky texture, add everything else and whizz until a texture that you like.
  3. Wetting your hands, grab small handfuls of the mixture, roll into bowls in a seperate bowl of almond meal and then flatten into a patty shape.
  4. I cooked some straight away but I think the ones that I have just put in the fridge to ‘set’ will fare better.  The ones I did cook were absolutely yummy.
  5. I chose to cook these on a 40+degree day so that mixture was very sticky.

Again, great freezer food for a rainy day or just cook up the entire batch and have in the fridge ready for those “MUUUUUUUM! I’m hungry!”.  For the record, these are a hit with my kids.



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