How To Make Healthy Burgers At Home

How To Make Healthy Burgers At Home

We love a burger as much as the next person, but sometimes we’d like something a little less gluttonous. From veggie-packed harissa-spiced beetroot burgers to satay tofu options, six chefs share their top healthy burger recipes in honour of National Burger Day…

Mediterranean Beetroot Burgers: Andrea Alden, Napoleon Grills 


  • 4-5 beetroots, finely shredded

  • 1 small onion, finely shredded

  • 1 ½ cups of seasoned panko crumbs

  • 1 cup of feta cheese, crumbled finely

  • 2 cloves of black garlic

  • 1 tbsp of vinaigrette dressing

  • 2 eggs

  • 1 tbsp of fresh oregano, minced

  • 6 burger buns

  • A high-temp oil like peanut, coconut or avocado oil

  • Lettuce, extra feta, and condiments for topping


  1. Wash, and peel the beetroot. Using a food processor with the fine shredding blade attached or a box grater, shred the onion and beets together.

  2. Place the beet and onion into a large mixing bowl, trying to leave any liquid behind. Add the panko, feta, black garlic, dressing, eggs and oregano. Using your hands, mix well. Black garlic is a little sticky so it is hard to slice or break up, you will have to press it through your fingers into the mixture like you would butter into biscuit dough. Once mixed, set the vegetable mixture in the fridge to chill for 30 minutes. This allows the panko to soak up the liquid which will hold the burgers together better.

  3. Preheat the grill to medium-high. 

  4. Form the patties using a burger press

  5. When the grill is up to temperature, oil the burgers on one side, and cook for 3-5 minutes over direct heat.

  6. Serve these burgers hot on a bun and top with the feta and lettuce leaves.


Spicy Sweet Chilli Tofu Burger: The Tofoo Co


  • 1 pack of Crispy Spicy Sweet Chilli Tofoo Bites

  • 2 tbsp of sesame oil

  • 400g of potatoes

  • 2½ tbsp of light soy sauce

  • ½ large cucumber

  • 1 tbsp of rice vinegar

  • 2 tbsp of sesame seeds

  • 4 tbsp of vegan mayonnaise

  • 1½ tbsp of hoisin sauce

  • 2 crusty bread rolls


  1. Preheat the oven to 160°C (180°C fan).

  2. Cut the potatoes into wedges then lay on a tray and toss with 1 tbsp of sesame oil, 1 ½ tbsp of soy sauce and season with pepper. Bake in the oven for 30-35 minutes until golden and sticky.

  3. Place the tofu on a baking tray and cook in the oven for 20-25 minutes.

  4. For the sesame cucumber salad, cut the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber into thin half-moons and transfer to a bowl.

  5. Add the rice vinegar, 1 tbsp of soy, and 1 tbsp of sesame oil to the cucumber and toss to combine.

  6. Place a small frying pan on the heat and dry roast the sesame seeds until golden then transfer to a bowl.

  7. Mix the mayonnaise with the hoisin sauce and transfer to a bowl.

  8. To serve, drain the cucumber salad and mix with the toasted sesame seeds.

  9. Spread the bottom of a bread roll with some of the hoisin mayo dip then place some of the tofu on top and some of the sesame cucumber salad.

  10. Serve the burgers with more of the hoisin mayo for dipping.

Wholemeal Tofu Satay Burger


  • 1 pack of Wholemeal Tofoo Chunkies

For the salad pickle:

  • ½ red of onion

  • ½ cucumber

  • 100ml of red wine vinegar

  • 1 tbsp of sugar

For the sauce:

  • 1 tsp of dried chilli flakes

  • 100g of crunchy peanut butter

  • 2 tsp of dark soy sauce

  • 100ml of coconut milk

  • Juice of 1 lime


  1. Place tofu on a baking tray and bake in the oven for 20-25 minutes turning halfway through as per the cooking instructions.

  2. For the pickle, finely slice the red onion and make cucumber ribbons using a peeler. Place in a bowl and coat with the red wine vinegar and sugar.

  3. For the sauce, put all the ingredients in a pan and warm through – add a splash of water if it becomes a little too thick. Put to one side.

  4. When your tofu is cooked, slice and add to your burger bun. Drain and pat dry the pickled veggies and add to your burger. Stir the satay sauce and spoon over your burger. Serve with sweet potato wedges and the remaining salad pickle.


Harissa-Spiced Beetroot Burger With Sweet Potato Wedges: Henry Russell, Belazu


For the burger:

  • 500g of raw beetroot

  • 2 large carrots

  • ½ bunch of spring onions

  • 1 can of chickpeas, drained

  • 2 cloves of garlic, grated

  • Zest and juice of 1 lemon

  • ½ jar of rose harissa pesto

  • 1 small handful of chopped soft herbs (parsley, mint, coriander, dill or basil or a mixture depending on what’s available, I like a good mixture!)

  • 50g of panko breadcrumbs or natural breadcrumbs

To serve:

  • 4 brioche buns

  • 1 gem lettuce

For the wedges:

  • 2 sweet potatoes

  • 2 tbsp of vegetable oil

  • 1 tbsp of cornflour

  • 1 tsp of smoked paprika

  • 1 tsp of sugar

  • ½ tsp of salt


  1. Preheat the oven to 220°C. Grate the beetroot and carrot into a bowl, add 1 tsp of salt and mix well. Leave for 5 minutes. Meanwhile. slice the spring onions and finely grate the garlic. In handfuls, squeeze all the liquid possible out of the beetroot and carrot transferring to another bowl as you do. Discard the juice and add the garlic and spring onions.

  2. Blitz the chickpeas in a food processor until smooth and use a spatula to add to the bowl with the grated beetroot and carrot. Add the rest of the ingredients and mix well. Form into 4 patties and place on a parchment lined baking tray and bake for 45 minutes.

  3. To make the wedges, wash and peel the sweet potatoes and cut into wedges. Put the oil onto a heavy baking tray and pre heat in the oven. Toss the wedges with the cornflour, smoked paprika, sugar and salt and place on the baking tray. Roast for 40 minutes.

  4. Meanwhile, lightly toast the brioche buns, separate the lettuce leaves, wash and dry and put in the buns with preferred condiments and the patties. Serve with the wedges and aioli.

Beetroot Burger
Beetroot Burger
Andrea Alden, Napoleon Grills
Andrea Alden, Napoleon Grills

Black Bean & Mushroom Burger 


  • 100g of quinoa

  • 125g of shiitake mushrooms, stalks removed and roughly chopped

  • 400g of button chestnut mushrooms, roughly chopped

  • 8 tbsp of early harvest extra virgin olive oil

  • 1 medium onion, peeled and chopped

  • 1 tin of black beans, drained

  • 1 tbsp of ground flax seeds

  • 3 tbsp of tagine paste

  • 3 tbsp of dried breadcrumbs

  • 4 tbsp of aubergine mezze

  • Lettuce, to garnish

  • Onion, to garnish


  1. Put the quinoa in a small saucepan and cover with 3 times the amount of water and a pinch of salt. Bring up to the boil, stirring occasionally, then reduce the heat to a simmer and cook till all the water has evaporated, around 20 minutes. Set aside until ready to use.

  2. Turn oven onto 200°C. Toss the mushrooms in 2 tbsp of olive oil, salt and pepper on a baking tray. Place in the oven and bake the mushrooms in the oven for 12-15 minutes, until shrivelled and beginning to crisp.

  3. Place a frying pan on a medium to high heat and when hot add 3 tbsp of olive oil, the onion and a pinch of salt. Cook the onion in a frying pan until caramelised, around 10 minutes, turning the heat down if needed to avoid it burning.

  4. Mix the flax seeds with 2 ½ tbsp of water, stir well, then set aside so that it forms a liquid with a similar texture to an egg white.

  5. In a large bowl crush the beans with a fork, then add the caramelised onions, mushrooms, quinoa, tagine paste, breadcrumbs and flax seed mixture and use your hands or a large spoon to mix till well combined. Taste and season with more salt and pepper if desired.

  6. Using your hands, shape the burgers into patties and place on a baking sheet. Place the tray in the fridge to chill for 20 minutes or until you are ready to use.

  7. When ready to cook, heat a frying pan on a medium to high heat, add 1 tbsp of oil and fry for 4-5 mins on either side until crisp and coloured on the outside and hot in the middle. Alternatively, heat an oven to 180°C and bake for 10-12 minutes. Serve in a toasted bun with a spoonful of the aubergine mezze, along with lettuce, onion and tomato.


Portobello Burger Buns: Adria Wu, The Meatless Farm Co


  • 4 Meatless Farm burger patties 

  • 8 large portobello mushrooms

  • 1 tbsp of olive oil

  • 1-2 tsp of sesame seeds

  • Sea salt and black pepper to taste


  • 1 tomato, sliced

  • 2 baby gem lettuce

  • Sliced cheese (optional)

  • Ketchup

  • Mustard


  1. Pre-heat the BBQ on medium-high heat.

  2. Brush the mushrooms with olive oil on both sides and lightly sprinkle salt and pepper. BBQ for 8-10 minutes but not directly on the flame, flipping periodically until cooked.

  3. Cook the burger patties according to packet instructions.

  4. When ready, take off heat. Sprinkle sesame seeds on 4 of the 8 mushrooms. Assemble the burger with toppings.


Beetroot Burgers With Grilled Halloumi: Manju Malhi, Gosh


  • 1 pack of Gosh! Beetroot Burgers with a Hint of Mint

  • 2 wholemeal burger buns 

  • 2 tbsp of mayonnaise

  • 1 tbsp olive oil

Optional extra: 100g of halloumi, cut into 1cm-thick slices

For the salad:

  • Juice of half a lime

  • 2 tbsp of olive oil

  • 1 garlic clove, crushed

  • A handful of salad leaves

  • A few washed basil leaves (optional)


  1. Drizzle 1 tbsp of the olive oil over the halloumi slices and set aside. Heat a frying pan or a griddle and cook the halloumi turning once until lightly golden.

  2. Beat together the lime juice, olive oil and garlic in a bowl. Mix with the salad leaves and the basil, if using.

  3. Lightly toast the buns on a frying pan.

  4. Top each base with a little mayonnaise followed by the beetroot burger. Serve each burger with the salad leaves and the halloumi. 

  5. Add whatever sauces you like and serve.


Chicken & Paprika Burgers: Ioannis Grammenos, Heliot Steak House


For the burgers: 

  • 700g of minced chicken 

  • 1 clove of garlic, finely chopped 

  • 1 tsp of smoked paprika 

  • 2 spring onions, finely chopped

  • 1 tsp of parsley, chopped

  • 1 tsp of basil, chopped 

  • ½ tsp of tarragon, chopped

  • 1 egg 

  • 4 slices of mature cheddar 

  • 4 tbsp of extra virgin oil   

  • 1 avocado, thinly sliced 

  • 1 red chilli, thinly sliced 

  • 4 leaves of lettuce 

  • 4 sesame brioche burger buns, split and lightly toasted 

  • Salt and pepper

For the sauce: 

  • 3 tbsp of mayonnaise

  • ½ tsp of chopped tarragon


  1. Remove your minced chicken from the fridge 40 minutes before you started preparing the chicken burgers.

  2. In a large bowl combine the chicken, garlic, paprika, spring onions, chopped parsley, basil and the egg and half of the olive oil. Keep mixing for about 5 minutes until all the ingredients combine, the more you mixing, softer your burgers will be. 

  3. Divide your chicken mix into four equal chicken balls and let is rest in your fridge for 20 minutes. Shape your chicken mix in 4 round 3-4 centimetres patties. 

  4. In a large pan or skillet pan over medium heat add the rest of the olive oil, add the chicken patties and cook by flipping twice each side until golden brown and the core temperature is 78°C or 10 to 12 minutes. Top with the slices of cheddar, cover and cook until the cheese melted.

  5. Make your sauce by mixing the mayonnaise with the tarragon. 

  6. Stack lettuce, avocado, chilli, the chicken patties and tarragon mayonnaise on top of bottoms buns close the burgers with the top buns and serve.


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