Half-Veggie Burgers

half veggie burgers.jpg

Photo attribution: 

Leanne Brown
Half-Veggie Burgers
Budget-friendly recipe
25 mins.

This recipe combines the strengths of veggie burgers and beef burgers into one low-cost, high protein burger!


What You'll Need

  • Chef knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • large mixing bowl
  • Fork
  • Large skillet or outdoor grill
  • Spatula


  1. Roughly mash the lentils with a fork.
  2. Mix the lentils, veggies, and meat with your hands in a large bowl. If you're going to grill the burgers, add an egg to keep them from crumbling.
  3. Add salt and pepper to mixture. Form into 8 patties.
  4. Grill the patties either on a barbecue or on the stovetop in a skillet over medium-high heat. Sear until dark brown on one side, then flip them and do the same on the other side.
  5. Serve on toasted buns with your favorite condiments and fresh vegetables, like lettuce, tomato, and onion slices.

Chef Tips

  • You can use almost any vegetable to make these burger patties, except lettuce and other greens. If you pick a hard vegetable like potato, squash, or eggplant, you'll need to cook it first.

  • Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly.

Storage Tips

  • If you won't eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.

Nutrition Info and more

Serving size:
Total calories:
Total fat:
7 g
Saturated fat:
2 g
49 g
27 g
6 g
451 mg



Cooking Environment: 

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