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My Curry Lentil Veggie Burger Recipe

This curry lentil vegetarian burger recipe is so easy and delicious, you won’t miss meat at all. The burgers are packed with fibre, protein, and flavour and go perfectly with baby spinach, smashed avocado and roma tomatoes with a slice of swiss cheese and a dollop of mayo on a spelt sourdough or wholemeal roll (as pictured). Or go bunless and enjoy the pattie with a side salad.

Lentils are amazing for your health and help lower cholesterol, reduce your risk of heart disease and stroke by keeping your arteries clean, stabilises your blood sugars and are full of protein with virtually no calories making you feel fuller for longer and helping you to lose weight! What can’t these little legumes do!

So let’s start making some healthy burgers for the whole family! You can even freeze them after cooking and reheat for meatless Mondays or for a Friday night easy no prep dinner.


2 large or 4 small sweet potatoes 1-2 teaspoons Keens Curry Powder 1 x can of Annalisa Lentils 1 zucchini grated 1 teaspoon of Ground Ginger or 1/2 teaspoon grated fresh ginger 2 eggs 1/4 cup of wholemeal flour 1/4 cup of multi grain Krummies 1 tablespoon Olive Oil, Rice Bran or Grape Seed Oil


  1. Peel, cut into small chunks and steam the sweet potatoes until soft and mash then leave to cool

  2. In a bowl add lentils, ginger, curry powder, grated zucchini, 2 eggs, wholemeal flour and Krummies and mix well

  3. Add cooled mashed sweet potato to bowl and mix

  4. Form patties by rolling and squashing the mixture into a burger shape

  5. Add oil to a pan and cook each pattie for aproximately 3-4 minutes per side until golden brown as pictured

  6. Assemble on your burger bun and you’re done!

Enjoy! Let me know what you think in the comments

Suzanne The Lifestylist

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