//Burger Recipe | Veggie Burger

Burger Recipe | Veggie Burger

veggie burger recipeveggie burger recipe
Veg BurgerVeg Burger

This Burger Recipe covers everything needed to make delightful veggie burgers from scratch, including how to prepare and pan fry delicious homemade vegetable patties. And because no veggie burger is complete without its own special sauce, I have included instruction on how to make the perfect tangy, sweet and spicy mayonnaise dressing.

veggie burger on a white plate on wooden board with a black backdropveggie burger on a white plate on wooden board with a black backdrop

What is typically in a Veggie Burger

Veggie burgers have become a popular healthy alternative to meat based burgers. These days, grocery stores and restaurants are offering many options, that try to mimic a meat texture, to custom made black bean and veggie patties and more.

A veggie burger recipe can be made with beans, chickpeas, lentils, tofu, tempeh, quinoa and a mix of different vegetables.

I have been making a Vegetable Cutlet for years, so when I began getting requests for a vegetarian burger recipe, I was happy to take that recipe and adapt it into this perfect veggie burger where the patties are made with various mix veggies.

So you won’t get a chewiness or a meat like texture in my burger recipe. Instead you will be surprised to find crispy flavorful moist patties sandwiched between soft toasted buns with some freshness from sliced cucumbers, tomatoes, lettuce, onion and a bright mayo dressing – making for the perfect veggie burger experience. 

This all-veggie patty can compete with any Indian restaurant veggie burger and is by far better than the store-bought patties.

Veggie burgers are an all time favorite in my home. Anytime we are craving street food like burgers with french fries, I reach for this burger recipe.

Even though it takes some times to make homemade veggie patties, they are so much better than the store-bought ones, so it is totally worth it.

close up photo of burger on a white plateclose up photo of burger on a white plate

Why this burger recipe works

The biggest challenge with making veggie patties from scratch is having them hold together. If you’ve tried to make veggie patties before, then you know how frustrating it can be when they fall apart while cooking.

This burger recipe uses the right combination of mixed vegetables and breadcrumbs along with a tried and tested method of steaming and mashing the veggies.

The extra step of coating the patty in a batter and layer of breadcrumbs adds an amazing crispness to the burger and further helps the entire patty to stay intact while cooking.

Ingredients you need

  1. Mixed Vegetables: Steamed potatoes, carrots, French beans and green peas make up the bulk of the patty. Garlic, ginger and green chilies (hot peppers) are sautéed and then added to the patty mix for an amazing flavor.
  2. Spices: I use Indian spices in this burger recipe to flavor the patties, including coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder. These spices combine for a very flavorful patty. You can play around with the combination of these spices and also add your choice of herbs and spices. 
  3. Burger Buns: I used fresh whole wheat burger buns that I got from a local bakery. You can also make homemade burger buns, if you prefer. Since it takes time to make the veggie burger patty itself, I recommend making the buns in advance.
  4. Spiced Mayonnaise Dressing: I used an eggless mayonnaise as the base for the dressing in this burger recipe. For a vegan burger use vegan mayonnaise. Spices, lemon juice, vinegar, oil and a bit of sugar is added to the mayonnaise for a custom dressing that complements the veggie burger perfectly.

 

How to make Veggie Burger from scratch

You are just nine basic steps away from making this classic vegetarian burger recipe: First make your breadcrumbs.

1. Preparing breadcrumbs

If you have breadcrumbs then simply skip these steps and move on to the steps of preparing veggies below. For a more crispy texture, I recommend using panko bread crumbs.

1. Break 6 to 7 slices of bread and add in a mixer or dry grinder. You can use a few days old bread like white, brown, multi grain or whole wheat bread.

torn bread cubes in a blendertorn bread cubes in a blender

2. Grind to a semi-fine consistency and do not make it floury or powdery. Place the bread crumbs in a plate or bowl. Set aside.

Breadcrumbs are used to bind the veggie patties. Coating the veggie patties with breadcrumbs while frying also makes them crisp.

bread crumbs prepared for making burgerbread crumbs prepared for making burger

2. Preparing veggies

3. Now rinse and steam 3 medium to large potatoes, 1 medium to large carrot, 8 to 9 french beans and ⅓ to ½ cup green peas until they are completely cooked. You can cook or steam the veggies in a stove-top pressure cooker, pan or instant pot. I have listed the cooking methods below.

  1. Stove-top pressure cooker: Peel and chop potatoes, carrots and beans. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid.
  2. Instant pot cooking: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, beans in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.
  3. Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the beans to small pieces. Place the chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.

Once cooked drain the veggies well. There should be no water or moisture in them.

steamed veggies in a steamersteamed veggies in a steamer

4. Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them and the french beans.

boiled chopped potatoes in a black bowlboiled chopped potatoes in a black bowl

5. Then mash the potatoes with a potato masher.

potatoes being mashed with a masherpotatoes being mashed with a masher

6. When the mashed potatoes cools down completely, add the chopped carrots and beans. Also add the steamed peas.

chopped carrots, beans and steamed green peas added to mashed potatoeschopped carrots, beans and steamed green peas added to mashed potatoes

7. Mix everything well and set aside.

veggie mixture mixed evenly to make veg patties for burger recipeveggie mixture mixed evenly to make veg patties for burger recipe

8. Then finely chop 1 medium sized onion and crush 4 to 5 garlic cloves, ½ inch ginger and 1 or 2 green chilies (hot peppers) into a paste. Set aside. You can crush them together or separately.

chopped onions and green chili, garlic, ginger paste in glass bowlschopped onions and green chili, garlic, ginger paste in glass bowls

3. Making veggie patty mixture

9. Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away.

sautéing green chili, garlic, ginger paste in oilsautéing green chili, garlic, ginger paste in oil

10. Add the chopped onions.

chopped onions addedchopped onions added

11. Stir and sauté until the onion turns translucent or light brown.

onions sautéed and translucentonions sautéed and translucent

12. Add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon turmeric powder.

ground spices added to sautéed onionsground spices added to sautéed onions

13. Stir and mix the spices with the rest of the mixture.

spice powders mixed with onionsspice powders mixed with onions

14. Switch off the heat and then add the chopped coriander leaves (cilantro) or fresh parsley.

coriander leaves addedcoriander leaves added

15. Stir very well and add this sautéed onion mixture to the mashed veggies.

onion mixture added to veggie mixtureonion mixture added to veggie mixture

16. Add salt as per taste and 5 to 6 tablespoons of bread crumbs.

breadcrumbs and salt addedbreadcrumbs and salt added

17. Mix very well. Set aside the patty mixture. Check the seasonings and add more salt and ground spices if required

vegetable patty dough ready to make veggie burger recipevegetable patty dough ready to make veggie burger recipe

18. Make the size of the veggie patties the same as the size of the buns. If the mixture looks soft or crumbles, then add some more breadcrumbs and mix everything again very well. Cover the veggie patties and set aside.

shaped round veggie pattiesshaped round veggie patties

4. Making mayonnaise dressing

19. Place 3 tablespoons Eggless Vegan Mayonnaise in a small mixing bowl. Add ½ teaspoon mustard seeds which have been crushed or powdered in a small spice grinder or mortar-pestle. Also add ½ teaspoon freshly crushed black pepper.

spices and seasonings on mayospices and seasonings on mayo

20. Add ½ to 1 tablespoon lemon juice. You can also add lemon juice as per your taste.

lemon juice being added with a spoonlemon juice being added with a spoon

21. Add ½ teaspoon white vinegar or apple cider vinegar and 1 tablespoon extra virgin olive oil or olive oil.

olive oil being added with a measuring spoonolive oil being added with a measuring spoon

22. Season with ¼ to ½ teaspoon sugar. Add sugar as per taste. Add ⅛ teaspoon or 2 to 3 pinches of salt.

sugar being addedsugar being added

23. Whisk the dressing very well. Set aside. Do check the taste and add salt, sugar, lemon juice if required.

may dressing ready for burger recipemay dressing ready for burger recipe

24. Slice 1 small onion, 1 small tomato and 1 small cucumber thinly. Shred or chop 4 to 5 small lettuce leaves or blanched cabbage leaves. Cover and set these veggies aside.

sliced onions, tomatoes, cucumber and chopped lettuce on a steel platesliced onions, tomatoes, cucumber and chopped lettuce on a steel plate

5. Preparing batter

25. In a medium sized mixing bowl take 3 tablespoons maize flour, polenta or fine cornmeal, 3 tablespoons rice flour and 2 tablespoons gram flour (besan or chickpea flour).

TIP: Instead of gram flour & rice flour you can also use all purpose flour. Instead of maize flour, you can use corn starch.

flours taken in a glass bowlflours taken in a glass bowl

26. Add ½ cup water. Stir and mix everything to a smooth batter without any lumps. The batter should be of medium consistency.

batter readybatter ready

6. Breading

27. Begin to heat 2 to 3 tablespoons oil for pan frying the veggie patties. When the oil becomes medium hot, dip the veggie patty in the batter.

veg patties being dipped in the batterveg patties being dipped in the batter

28. Coat evenly with the batter. Place the batter coated veggie patty on the breadcrumbs.

coating veg patty with bread crumbs in a platecoating veg patty with bread crumbs in a plate

29. Dredge the batter coated veggie patty evenly with the breadcrumbs. You can repeat the breading method twice for more crispiness.

evenly breaded veg pattyevenly breaded veg patty

7. Pan frying patties for burger recipe

30. Place the breadcrumb coated veggie patty in the medium hot oil. Batter coat another veggie patty in the same way and place it also in the pan.

Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties

2 to 3 tablespoons oil is used for pan frying 2 veggie patties. For frying 4 patties, you will need 4 to 6 tablespoons oil.

If you want you can shallow or deep fry. Deep frying will give a more crisp texture than pan frying.

frying veggie patties in oilfrying veggie patties in oil

31. When the base is lightly browned or golden, then flip the veg patties.

frying veg pattiesfrying veg patties

32. Flip a couple of times until the patties are pan fried evenly and the crust becomes crisp and golden.

veggie patties nicely crisp and golden for making burger recipeveggie patties nicely crisp and golden for making burger recipe

33. Drain the veggie patties on paper towels to remove excess oil.

veg patties on kitchen paper towelsveg patties on kitchen paper towels

8. Toasting burger buns

34. Slice the burger buns in equal halves. Spread some butter on the burger bun slices.

butter spread on halved burger bunsbutter spread on halved burger buns

35. Heat a small pan and toast the buttered side of the burger bun slice. For a vegan option, toast the burger bun with little oil.

burger buns with the buttered side being lightly toasted in a panburger buns with the buttered side being lightly toasted in a pan

36. The buttered side should become lightly crisp and golden. Toast all the burger buns this way. If you want you can toast the second side too.

burger bun lightly toastedburger bun lightly toasted


9. Assembling Veggie Burger

37. Now spread the spiced mayonnaise dressing on the butter toasted side.

mayonnaise dressing spread on burger bunmayonnaise dressing spread on burger bun

38. Place the vegetable patty on the bun.

veggie patty placed on the bunveggie patty placed on the bun

39. Top up with sliced veggies like onion slices, tomato slices or cucumber slices.

veggie patty topped with slices of onions, cucumber and tomatoesveggie patty topped with slices of onions, cucumber and tomatoes

40. Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves. This is optional and just me just doing something new :-). Or for a more hassle free process, just place the shredded lettuce on the onion-tomato slices.

topped with chopped lettucetopped with chopped lettuce

41. Place the burger buns on top of each other. You can also add grated cheese or a cheese slice for a cheese burger recipe. You can be innovative and change the veggie filling of your burger as per your taste. Example, You can add some grated carrots in the burger. Or you can spread some coleslaw on the burger bun.

veggie burger almost ready to be done and assembledveggie burger almost ready to be done and assembled

42. Your veggie burger is ready. Assemble all veggie burgers this way.

burger completed and ready to be servedburger completed and ready to be served

43. Serve these delicious homemade veggie burger immediately with some tomato ketchup or mustard sauce. French fries, potato wedges and potato chips make great sides to your veggie burger.

Serving Suggestions

  • Once the veggie burgers are assembled, serve them immediately with tomato ketchup, mustard sauce and some French Fries or Potato Wedges.
  • If you don’t have tomatoes and cucumbers, sliced avocado or Guacamole works as a great topping as well. Or you can use grated carrots or Coleslaw as an additional or substitute veggie topping.
  • These veggie burgers are great snacks, but they are also filling enough to be a tasty lunch too. This burger recipe makes four regular sized veggie burgers.
close up photo of burger made with veggie patty, topped with onion, cucumber and lettuce on a white plateclose up photo of burger made with veggie patty, topped with onion, cucumber and lettuce on a white plate

Tips

Expert Tips

  • Vegan options: The veggie patties in this burger recipe are vegan and full of delicious healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using a vegan mayonnaise. For a completely vegan burger, be sure to use oil instead of butter when toasting the buns.
  • Mix vegetables: The veggie patty recipe is highly customizable and you can easily adapt it with the veggies you have. Carrots, green peas, cauliflower, broccoli, potatoes, pumpkin, beets, sweet potatoes, spinach, sweet corn, mushrooms are great options in a burger recipe.
  • Toppings: Try adding some shredded cheese or cheese slice for a cheesy burger. You can also add pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus and mustard sauce.
  • Make ahead: The veggie patties can be made a day earlier and can be refrigerated. Before assembling, simply fry them. Freezing also works well for the veggie patties. Shape them and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week.
  • Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, semolina (sooji or rava), vermicelli are some suggestions.
  • Baking: For baking the patties, simply place them on a baking tray. Brush some oil all over. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.

FAQs

How do I keep my veggie burger from falling apart?

A binding ingredients has to included in your veggie burger so that they do not fall apart. Usually eggs are used as a binder. In my burger recipe, breadcrumbs and potatoes play the role of a binder. The breadcrumbs absorb moisture if any from the cooked vegetables and also help in binding the ingredients together. Rice flour, roasted/toasted chickpea flour or gram flour, oats are some more options.

What is the best way to cook a veggie burger?

Pan frying or shallow frying are two simple and effective ways. I have pan fried 4 burger patties with about 4 tablespoons oil. Simply spread the oil and place the patties on the hot layer of oil. Flip and fry until golden. Shallow frying will give the patties a more crisp texture.

What vegetables are in a veggie burger?

Veggie like carrots, cauliflower, potatoes, sweet potatoes, beets, pumpkin, spinach, green peas, sweet corn, broccoli, french beans are some vegetables that taste awesome in a veggie burger. Edible fungi like button mushrooms are another great option.

Are veggie burgers healthy?

Veggie burgers are healthy when you make them with whole grain burger buns and use a eggfree/vegan mayo made with nuts or seeds or nut-milk. Having said that, the vegetable patties are healthy as they are made with vegetables or beans or lentils.

More Snacks Recipes

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This Burger Recipe covers everything needed to make delightful veggie burgers from scratch, including how to prepare delicious homemade vegetable patties, a spiced mayonnaise dressing with fresh veggie toppings.

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr


Cuisine World

Course: Snacks

Diet: Vegetarian

Difficulty Level: Moderate


Servings 4 veggie burger

Preparing breadcrumbs

  • Break 6 to 7 slices of breads and add in a mixer or dry grinder. Grind to a semi-fine consistency and do not make it floury or powdery.

  • Take the bread crumbs in a plate or bowl. Keep aside. Skip this part if you have breadcrumbs.

Preparing veggies

  • Now rinse and steam or boil 3 medium to large potatoes, 1 medium carrot, 8 to 9 french beans and ⅓ cup peas till they are completely cooked. You can cook or steam the veggies in a stove-top pressure cooker, Instant Pot or a pan. I have listed the methods below.

  • 1: Stove-top pressure cooker: Peel and chop potatoes, carrots and beans. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre pressure cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid.

  • 2: Instant pot cooking: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, beans in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.

  • 3: Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the beans to small pieces. Place the chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.

  • Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them. Finely chop the french beans too.

  • Then mash the potatoes with a potato masher.

  • When the mashed potatoes cools down completely, add the chopped carrots and beans. Also add the steamed peas.

  • Mix everything well and keep aside.

  • Then finely chop the onion and crush garlic, ginger and green chilies in a mortar-pestle. Set aside. You can crush them together or separately.

Making vegetable patty mixture

  • Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away.

  • Add the chopped onions. Stir and saute till the onion turns translucent or light brown.

  • Add coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder.

  • Stir and mix the spices with the rest of the mixture.

  • Switch off the flame and then add the chopped coriander leaves or parsley.

  • Stir very well and add this sauteed onion mixture to the mashed veggies.

  • Add salt and bread crumbs. Begin to mix very well.

  • Keep the veg patty mixture aside. Check the seasonings and add more of the ground spices and salt if needed.

  • Make the veg patties as same as the size of the burger buns. Keep aside. If the mixture looks soft or crumbles, then do add some more breadcrumbs and mix everything again very well. Cover the veg patties and keep aside.

Preparing mayo dressing and toppings

  • Take mayonnaise in a small mixing bowl.

  • Add ground mustard seed and freshly crushed black pepper

  • Add lemon juice. You can also lemon juice as per your taste.

  • Add white vinegar or apple cider vinegar and extra virgin olive oil or olive oil.

  • Season with sugar. Also add salt

  • Whisk the dressing very well. Keep aside.

  • Also chop onion, tomato and cucumber in thin slices. Shred or chop some 4 to 5 small lettuce leaves or cabbage leaves.

Making batter

  • In a medium sized mixing bowl take add makki ka atta, polenta or cornmeal , rice flour and gram flour (besan) or chickpea flour. Instead of gram flour & rice flour, you can also use 2 tbsp of all purpose flour.

  • Add water. Stir and mix everything to a smooth batter without any lumps. The batter is of medium consistency. Keep aside.

Pan frying patties

  • Heat 2 to 3 tablespoons oil for pan frying the patties in a bowl. When the oil becomes medium hot, dip the veg patty in the batter.

  • Coat evenly with the batter.

  • Place the batter coated veg patty on the breadcrumbs. Coat the breadcrumbs evenly all over the patty. You can repeat the batter and coating method twice for more crispiness.

  • Place the breadcrumb coated veg patty in the medium hot oil. Batter coat another veg patty in the same way and place it also in the pan. Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties.

  • 2 to 3 tablespoons oil works perfectly for frying two patties. For 4 veggie patties, you can add 4 to 6 tablespoons oil.

  • When the base is lightly browned or browned, then flip the patties.

  • Flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden.

  • Drain the veg patties on kitchen paper towels.

Assembling veggie burger

  • Slice the burger buns in equal halves.

  • Spread some butter on the burger bun slices.

  • Heat a small pan and toast the butter side.

  • The buttered side should become lightly crisp and golden. Toast all the burger buns this way.

  • Now spread the mayonnaise dressing on the crisp side.

  • Place the vegetable patty.

  • Top up with sliced veggies like onion slices, tomato slices or cucumber slices.

  • Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves.

  • Place the burger buns on top of each other.

  • The veg burger is ready. Make all veg burgers this way.

  • Serve these delicious homemade veg burger immediately with some tomato ketchup or mustard sauce. you can also serve some french fries or fried or baked potato wedges with veg burger.

  • Vegan options: The veggie patties are vegan and made with fresh healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using a eggfree/vegan mayonnaise. For a completely vegan burger, use oil instead of butter when toasting the buns.
  • Mix vegetables: The veggie patty recipe is highly customizable and you can easily adapt it with the veggies you have. Carrots, green peas, beets, cauliflower, broccoli, potatoes, pumpkin, sweet potatoes, spinach, sweet corn, mushrooms are some awesome options.
  • Toppings: You can add some shredded cheese or cheese slice for a cheesy burger. You can also have a topping of pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus, grated carrots, coleslaw and mustard sauce. 
  • Make ahead: You can make the veggie patties a day earlier and refrigerate them. Later simply fry them. Freezing also works well. Shape the patties and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week.
  • Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, vermicelli, semolina (sooji or rava) are some suggestions.
  • Baking: For baking the patties, simply place them on a baking tray. Brush some oil over them. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.

Nutrition Facts

Burger Recipe | Veggie Burger

Amount Per Serving

Calories 511 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Cholesterol 8mg3%

Sodium 1024mg45%

Potassium 917mg26%

Carbohydrates 81g27%

Fiber 11g46%

Sugar 15g17%

Protein 14g28%

Vitamin A 6600IU132%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 6mg30%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 42mg51%

Vitamin D 1µg7%

Vitamin E 3mg20%

Vitamin K 26µg25%

Calcium 156mg16%

Vitamin B9 (Folate) 158µg40%

Iron 5mg28%

Magnesium 93mg23%

Phosphorus 244mg24%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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This burger recipe from the archives (May 2015) has been republished and updated on 29 December 2020.