• Yield : 8 small burgers
  • Prep Time : 20m
  • Cook Time : 16m
  • Ready In : 36m

No-Beef Burgers

Recipe extract from our new cookbook, BOOSTING YOUR BASICS published by Penguin Random House Australia, 2019.

Always on the hunt for the elusive no-beef burger recipe? We think this one fits the bill. So easy to make, these burgers hold together beautifully and when topped with your favourite sauces and fried onion, there will be no holding back!

{If you love these you will also love our Simple Baked Spelt and Cinnamon Doughnuts which also feature in our book.}

BOOST YOUR BASICS: Some young children find a loaded burger literally too hard to wrap their head (or mouth!) around. Try mixing up the way you serve it: some may like it in a soft bun, while others prefer it chopped into fingers between 2 slices of bread – or simply just slice the patty and offer as finger food.

ALLERGIES/INTOLERANCES: Gluten/wheat: use gluten- or wheat-free breadcrumbs and bread rolls, use quinoa flakes instead of rolled oats, use gluten-free Worcestershire sauce or omit. Dairy: omit the cheese. Egg: omit the egg or substitute a ‘chia egg’ (see page 5).

NOTE: Traditional Worcestershire sauce contains anchovies, so choose a vegan version or substitute with soy sauce for a vegan alternative.

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  • 2 tablespoons olive oil
  • 1 carrot, peeled, coarsely grated
  • 1 brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 egg, lightly beaten
  • 3⁄4 cup (60 g) rolled oats
  • 3⁄4 cup (55 g) fresh multigrain breadcrumbs or Boost Your Basics Breadcrumbs (see page 250)
  • 400 g tin brown lentils, drained and rinsed
  • 1 small handful of flat leaf parsley, chopped
  • pinch of salt and pepper
  • 8 small multigrain bread rolls, to serve
  • 1 cup (40 g) baby spinach leaves, to serve
  • fried onion, 1⁄2 cup grated cheese, tomato sauce or favourite toppings, to serve


Step 1

Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add the carrot and onion and fry for 5 minutes or until soft. Add the garlic and fry for a further 2 minutes. Add the maple syrup and cook for 3 minutes or until slightly caramelised. Remove from the heat and allow to cool slightly. Stir through the Worcestershire sauce and egg until well combined. -

Step 2

Combine the onion mixture, rolled oats, breadcrumbs, lentils and parsley in a food processor and season with salt and pepper. Pulse the mixture until it just comes together, being careful not to over-process and turn it to mush. Use a 1⁄4 measuring cup to scoop and shape the mixture into patties. -

Step 3

Heat the remaining oil in a large non-stick frying pan over medium–low heat. Add the patties and cook for 3 minutes each side, or until golden brown. Drain on a paper towel and continue with remaining mixture. -

Step 4

Serve on bread rolls with baby spinach, fried onion, grated cheese and tomato sauce or other toppings of your choice. -

Step 5

STORAGE: Store cooked patties in an airtight container in the fridge for up to 2 days. To freeze, you can either flash freeze before or after cooking. Store with baking paper dividing each patty in a freezer-proof bag for up to 2 months. -

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