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Grass, Roots & Grains Veggie Burgers

julie montagu veggie burgers

So the snow has fallen in abundance in London causing the schools to close and all four of my children to be at home!

My four children are so active and into every sport imaginable, therefore chaos is the norm in our house. For this reason, it’s not very often that the six of us are all together at the same time. So what a treat it was to be snowed in! I relished the opportunity to get them all cooking together in the kitchen and that’s where this recipe was born.

My kids are definitely lovers of veggie burgers. They’re the kids who order them at burger restaurants, at pool side cafes, or even birthday parties. And, I’m so proud of them for it!

Eating a wholesome veggie burger is like getting an injection of so many nutrients rather than cholesterol and saturated fat. So it was a unanimous decision – we would make their favourite and my speciality, ‘Grass, Roots & Grains Veggie Burgers‘. These burgers were served, of course, with a side of sweet potato chips and green peas!

Grass, Roots & Grains Veggie Burgers

If you are getting ready to make this dish at home yourself, then first you’ll need to raid the supermarket for the following ingredients:

  • 125g or 3/4 cup of whole-wheat couscous
  • 100g or 1/2 cup red lentils
  • 1 tbsp. whole meal flour
  • 1 onion, diced
  • 1 carrot, diced
  • 1/2 a bunch of coriander
  • 1 courgette, diced
  • 1 large tomato, diced
  • 1 tablespoon, tahini
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • Sea salt and black pepper


Begin by putting all of the couscous into a bowl and pouring 200ml of seasoned boiling water over it. A simple bouillon is perfect for this and will really flavour the couscous. Quickly mix together before covering and placing to one side.

You can then rinse your half a cup of lentils and place in a pan with 300ml of water and bring to the boil. After about twenty minutes in the pan, the lentils should have become soft so it’s now time to drain and chuck them into your food processor. Now is also the time to include the diced onion, carrot, courgette and tomato along with all of the spices and herbs, flour and tahini.

Once all of your ingredients are blended together you can remove the mixture from the blender and add it to the bowl of couscous that you prepared earlier. You must now mix the two concoctions together vigorously with your hands. As soon as your couscous combination is ready, you can wet your hands and have some fun moulding the mixture into burger shapes. With the amount of ingredients used you will have enough burger mix to make four burgers, or alternatively you could make more slightly smaller burgers.

Your burger patties can now be added to a frying pan with a tablespoon of coconut oil and cooked for three or four minutes on each side. As soon as they’re ready you can pop them out of the pan and into wholemeal baps. Garnish in any which way you like and enjoy!

Burger Nutrition

The combination of vegetables inside these burgers is a great mix. It provides a generous amount of nutrition in each portion.

Tomatoes are an amazing source of antioxidants, especially lycopene which protects the body from those nasty free radicals. Courgettes are also prized for their antioxidant values as well as their high potassium count which is great for your blood pressure. Similarly onions and carrots are rich sources of vitamins and nutrients, especially beta-carotene for the latter which helps maintain your vision.

Although the burgers are technically cooked, the amount of time they are heated for will allow for lots of nutrients that are normally lost through cooking at high temperatures to remain.

Also, if you love this recipe then why not like my Facebook Page!

This Post Has 15 Comments

  1. Thanks for stopping by at my blog. You have a lovely blog here and I am sure I will come back to it again and again for helath related tips and your recipes!

  2. Loving you blog, very interesting. Your veggy burger recipe sounds very similar to the one I use but with cous cous in which sounds very interesting- I will definitely try your recipe next time 🙂

      1. I ended up making cous cous and lentil burgers as a side dish to a tagine I made, they were really nice, I thought they’d be heavy but the cous cous made the almost light and fluffy, I’ll shall do a post soon, I hope you don’t mind if I credit you with the inspiration..
        Certainly something to add to my repertoire.
        thank you..

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