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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Beet and pea vegie burgers

Beet and pea veggie burgers

Total Time
1 hr 15 min
20 min
55 min
Burger and chips is a great weekend treat. Our vegetarian version is much healthier and more colourful.



3 whole, portobello caps, cut into thin strips


1 medium

Frozen green peas

½ cup(s), (60g), thawed

Cooked lentils

½ cup(s), (100g), green or brown variety

Cooked brown rice

½ cup(s), (85g)

Fresh flat-leaf parsley

1 cup(s), lightly packed

Wholemeal bread

1 slice(s), make ½ cup (35g) of breadcrumb


1 medium


3 clove(s), finely chopped

Dijon mustard

2 tbs

White bread roll

4 medium, (4 x 50g rolls)

Low-fat mayonnaise

2 tbs

Red onion

1 small, sliced


40 g

Mixed salad leaves

1 cup(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Place mushrooms on one side of a baking tray and lightly spray with oil and toss. Wrap beetroot in foil and place on other side of tray. Bake for 45 minutes or until mushrooms are dried and beetroot is tender. Let beetroot cool and rub off skin.
  2. Place beetroot and mushrooms in a food processor with peas, lentils, rice, parsley, breadcrumbs, egg, garlic and a pinch of salt and pulse until chunky and mixture just holds together (do not over-process). Shape mixture into 4 patties. Refrigerate, covered, for 1 hour.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 5 minutes each side or until browned.
  4. To serve, spread mustard on base of rolls and mayonnaise on other side. Sandwich patties, onion, dill pickle and mixed salad leaves between rolls.