Vegetarian burgers with couscous

Vegetarian burgers with couscous





  • 1/4 cup couscous
  • 2 cups baby spinach
  • 1 large egg
  • 1/4 cup sunflower seeds
  • 1 xåÊ tin (375g) can brown lentils, rinsed
  • 1 medium carrot, coarsely grated
  • 1/2 medium red onion, finely chopped
  • 20ml (1 tbsp) fresh lemon juice

To serve

  • 8 slices of good bread
  • extra baby spinach
  • sweet chilli sauce


In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes then fluff with a fork.

In a separate small bowl, combine baby spinach and 1/4 cup boiling water. Leave to sit for 5 minutes and then drain. Press firmly between paper towels to get rid of excess moisture.

In a bowl combine the couscous, spinach and the rest of the patty ingredients. Form the mixture into four patties. Refrigerate uncovered for 25 minutes, until firm.

Heat a large frypan until hot, spray lightly with cooking oil. Fry the patties, for 5 minutes each side, turning once.

Serve as a sandwich, spreading each bread slice thinly with sweet chilli sauce and adding some extra spinach for colour.


  • These veggie burgers freeze well, either as patties or cooked burgers. Individually wrap each patty or burger and freeze in a resealable bag. Keeps well for up to 3 months. Defrost completely before cooking or reheating.
  • You can use burger buns with these burgers but try to make sure they don‰Ûªt have added sugar. Most burger-style buns have a lot.
  • This recipe was created by Maxabella ofåÊMaxabella loves…åÊFollow Maxabella onåÊFacebookåÊoråÊPinterest.

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