Veggie burger

Name: Veggie burger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Dried lentils 1 cup; Carrots 0.9 cup; Stale bread crumb 1.67 cups; Eggs 2.1 oz; Celery 1.1 oz; Sun-dried tomatoes in oil 1 oz; Fresh scallion 1; Thyme to taste; Paprika to taste; Extra virgin olive oil organic unfiltered to taste; Fine salt to taste; Black pepper to taste; Hamburger muffins 6; Provolone cheese 6 slices; Beefsteak tomatoes 2; Fresh scallion to taste; Mustard to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 6
Cost: Low
Note + the resting time for the lentils (at least 2 h)

PRESENTATION

Fresh flavor and a good bite set the tone for these veggie burgers, giving people looking for a healthy burger alternative something they can really enjoy. Warm golden on the outside, these burgers have a soft, satisfying center that families notice right away—no one misses out on flavor here! Layers of black beans, mushrooms, or lentils make every burger a hearty choice, while their great colors and texture look really nice on the table stacked with toppings. Serving veggie burgers at family cookouts or for weeknight dinners usually draws smiles, especially from kids who love anything piled with sauces, lettuce, and sliced tomato. People like knowing these burgers offer home cook confidence—easy success with a flexible recipe that works for all kinds of tastes. Since they're based on wholesome ingredients, they fit vegan and vegetarian diets with no fuss, making it easy for home cooks to put a healthy meal on the table that looks as good as it tastes.

Busy families tend to keep veggie burgers on regular dinner rotation since they’re a healthy option that everyone can agree on. The reliable vegetarian burger recipe offers tons of variations—change up the protein with black beans or switch in mushrooms for a simple twist, and you’ve got a new favorite every time. Kids and adults like having the freedom to make their burger just how they want it: add sweet onion, creamy avocado, or even a little salsa if that’s the mood! Nothing feels forced here...these burgers mix right into lunchboxes or party plates, pairing well with whole-grain buns, salad, or even classic fries. For gatherings or laid-back meals, a vegan burger stays simple, delicious, and full of plant-based goodness—easy to dress up or keep basic depending on who’s around the table. No need for complicated dinner plans—just plate up, load with favorite toppings, and watch them go fast (works every time for family and friends). With all the options, freshness, and friendly flavor, these veggie burgers really bring out the best in practical, good-for-you cooking the whole family appreciates.

INGREDIENTS

for 6 burgers: Dried lentils 1 cup (200 g); Carrots 0.9 cup (100 g); Stale bread 1.67 cups (100 g) - crumb; Eggs 2.1 oz (60 g); Celery 1.1 oz (30 g); Sun-dried tomatoes in oil 1 oz (30 g); Fresh scallion 1; Thyme to taste; Paprika to taste; Extra virgin olive oil to taste - organic unfiltered; Fine salt to taste; Black pepper to taste

For seasoning: Hamburger muffins 6; Provolone cheese 6 slices; Beefsteak tomatoes 2; Fresh scallion to taste; Mustard to taste

Preparation

How to prepare Veggie burger

To prepare the veggie burger, rinse the lentils well 1, then drain them and boil them for about 30 minutes from when the water starts to boil, in lightly salted water 2. You can refer to the package for cooking times. Once ready, drain them well and transfer them to the mixer bowl. Add the carrot, trimmed, peeled, and cut into pieces 3.

Also add the celery, with the outer part removed and cut into pieces, the spring onion cleaned and coarsely chopped 4, the sun-dried tomatoes drained from the preservation oil 5, and the egg 6.

Season with thyme 7 and paprika 8. Blend all the ingredients until you get a smooth and soft cream 9.

Add the bread crumbs in pieces to the mixture 10 and blend everything until you get a soft but malleable mixture 11. Line a baking sheet with parchment paper 12.

With the help of a 4-inch round cutter, form 6 burgers (about 2 tablespoons of mixture will be enough for each mold). Press the mixture well with the back of the spoon to compact the burger 13. Remove the ring 14 and continue this way until you have 6 burgers 15.

Salt the surface of the burgers, drizzle a little oil on each one 16, and bake at 390°F in a preheated convection oven for 20-25 minutes, until golden. Meanwhile, slice the tomatoes about 1 cm thick 17. On another baking sheet, place the buns cut in half with a slice of provolone on top 18. Heat in the oven for a few minutes, just enough time to melt and soften the cheese.

Remove the burgers from the oven 19 and assemble the sandwich: place the burger on top of the cheese 20, cover with a tomato slice and garnish with mustard 21.