Macro Recipes and Meal Ideas

Veggie Burgers that You’ll Love to Eat

By Ted KallmyerUpdated June 28, 2018

Veggies burgers were one of the first recipes I developed after deciding to cut back on meat consumption about a year and a half ago.

I’m not a fan of store bought veggie patties for the following reasons:

  • They try to mimic meat.
  • They are usually soy based or wheat gluten based and highly processed
  • They are EXPENSIVE!

I developed this recipe by adapting a veggie burger recipe my friend gave me, and tweaking it for better flavor and higher nutrition.

After you make and try these veggie burgers, you’ll never want to purchase those store bought varieties again. Plus! These veggie burgers are inexpensive and packed with solid nutrition.


Veggie Burgers You’ll Love to Eat

After you make and try these veggie burgers, you’ll never want to purchase those store bought varieties ever again.
Servings 10 patties
Calories 196 kcal



  • Cook the lentils in 5 cups water until soft. (usually about 40 min.) Most of the water should be absorbed, but a little left is fine. Dissolve the Not Beef bouillon cubes in at the end.
  • Using a knife or a food processor finely chop the spinach, carrot, garlic, onion and beet (I process each separately).
    Tip 1: I use my Ninja for the spinach, onion, and carrot. I love this appliance and it is so versatile. It also makes great smoothies and soups.
    Tip 2: I use a Benriner Turner Slicer for the beet. This device turns the beet into strings which help hold the patties together. I also use it for simple veggie pasta and for putting raw beet into my salads.
  • Combine the lentils, beet, carrot, onion, garlic, spinach, salt and pepper. Stir until all of the veggies appear uniform throughout. Stir in eggs.
  • Add wheat germ until mixture has a very thick batter consistency. I usually start with 1 cup and add more if needed.
    Tip: These can be easily made gluten free by using gluten-free bread crumbs instead of the wheat germ.
  • Using a 1/2 cup size measuring cup, place the batter in a medium-hot skillet with a little coconut oil or healthy oil of your choice.
    Tip: I use ceramic coated skillets. They are extremely non-stick and not potentially harmful like traditional non-stick skillets.
  • Cook the patties until edges start to get firm and then gently flip them. Continue cooking until the veggie patties are firm, but not too dry.
  • Serve with your favorite toppings.


Calories: 196kcalCarbohydrates: 28gProtein: 9gFat: 4gFiber: 5g
Tried this recipe?Let us know how it was!

Note that nutritional information is for the pattie alone (without bun).

Freeze Some for Later

Since this recipe makes about 10 veggie patties, I usually serve them for dinner and freeze the rest for later. They make great, quick lunches or dinners. I individually wrap them, so they can be thawed quickly.

These veggie burgers are a perfect way to eat more vegetables, boost your diet’s nutrition, and cut back on the calories that would be found in a traditional beef burger and cutting back on meat or becoming a vegetarian is sure a lot easier when you have great recipes like this one in your arsenal.

Ted Kallmyer is an ISSA certified Specialist in Fitness Nutrition, author, and macros coach. He has helped hundreds of clients reach their body transformation goals.


  • M'hae

    Looking for a little guidance for a big batch of lentils I just cooked up and remembered a veggie burger with beets I had a few years ago somewhere. I think I will caramelize the onions with carrots for more earthy flavor and roast the beets to enhance their taste also.
    Will let you know how it came out.

  • Kimber1185

    Hello! Question, I am vegan so do you think these would still stay together without the egg or should In use flaxseed mixed with water to replace it? Thanks and I cant wait to try!!

    • Ted

      Hi Kimber, you’ll definitely need a binder. How about vegenaise?

    • Jennkins

      Wow this recipe sounds great can’t wait to try it!!!😊It is especially good because my mum can’t have gluten and is trying to cut down on meat so big thumbs up from me!👍🏼

  • LuckyK7777 .

    There is something wrong about “fake” burgers. If I was a vegetarian I would just stay away from anything that resembled a meat dish. I used to go to this deli where they had a great simple vegetarian sandwich… tomatoes, lettuce, alfalfa sprouts, red onion, cheese optional, and Dijon mustard on wholegrain bread. My favorite sandwich there and I love meat.

    • Ted

      That’s just it, these aren’t “fake burgers” they are vegetables in patty form. It seems like you didn’t look at the ingredients, but just made assumptions from the title? These would be every bit as healthy as the vegetarian sandwich you described.

  • spectra311

    I usually make my veggie burgers out of black beans and carrots and I bet this would be pretty good. I like making my own veggie burgers as well…the store bought ones are so expensive!

    • Ted

      Awesome! I also make ones out of black beans with southwest inspired seasonings, which are good for wraps, burritos etc. I’ll have to post that recipe soon and if you feel like posting yours here, feel free. 🙂