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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 196kcal



  • 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: 196kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Fiber: 5g