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Kid-Friendly Veggie Burgers


  • 1 small onion (about a 1/4 cup), minced
  • 1-3 cloves garlic, minced
  • 1 cup finely chopped greens
  • 2 tbl olive or vegetable oil
  • 2 cups cooked lentils, drained thoroughly and mashed
  • 1 carrot, grated and squeezed
  • 2 tbl nuts or seeds, toasted
  • 2 eggs
  • 1-2 tbl soy sauce
  • 2-3 tbl fresh herbs, chopped
  • 11/2 to 2 cups cracker or bread crumbs


1. First cook the lentils. Mash lentils and combine with carrot, nuts or seeds, eggs, soy sauce, and herbs in a large bowl.

2. Heat 1 tablespoon oil over medium heat in a medium skillet. Add the onion and sauté until translucent. Add the garlic and greens and cook until the greens are softened. Add the cooked veggies to the mashed lentil mixture. Add cracker or bread crumbs until the mixture is no longer wet. It should be as dry as you can get it while still able to hold together easily.

3. Wipe out the skillet you used to cook the veggies. Form mixture into patties of desired size.

4. Heat the other tablespoon oil on medium heat. Add as many patties as will fit and sauté for a few minutes on each side. You want the egg to cook and the patties to heat through. Add a bit more oil if you have to cook multiple batches. The patties should be nicely browned on both sides.

Serve immediately with desired condiments and toppings. Recommended: English muffins.

Adapted from Current Mom

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