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Healthy Beef Burger Patties (with hidden vegetables)

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 1 large brown onion
  • 3 cloves of garlic
  • 1 wholemeal bread roll (or 2 slices of bread)
  • 1 red chilli (optional)
  • 1 tsp salt
  • 1 cup fresh herbs (e.g. parsley, mint, coriander/cilantro)
  • 250 g mushrooms
  • 500 g beef mince
  • 1 tbsp Worcestershire sauce
  • 2 eggs, free range


  1. Preheat oven to 200c/390F
  2. Place onion, garlic, bread, chillies, salt, mushrooms and herbs into a food processor. Blend until ‘mince like’ texture.
  3. Place in a mixing bowl. Add mince, Worcetershire sauce and eggs and mix. Roll and pat down gently into patties (about 2″/5cm in diameter)
  4. Place in the oven for 20 minutes. Remove from the oven and flip. Return to oven for 5 minutes for the other side to brown.


It’s so easy to sneak vegetables into mince. By blending in loads of veg, you’ll create a healthier meat pattie, save money and eat less meat. It’s a win-win! I love these with some baked potato (sweet or normal) and salad. See my ‘punched potatoes’ or ‘curly sweet potato fries’. You can also serve it in a burger with pickles, tomatoes, lettuce and a wholemeal bun.

  • This should make around 15 patties.
  • Stale bread works best here. If I don’t have stale bread, I just leave the bread in the sun for a little bit to dry out. If not, just use it fresh.
  • If you don’t have bread, you can use wholemeal breadcrumbs.
  • You don’t have to use beef for this recipe. Try other minced meats.
  • Use the herbs you love – skip the others. I personally just use what is in my fridge (or what I haven’t killed off yet in my herb garden).
  • If your kids don’t like colour things mixed into their food, skip the herbs and chillies. Add 50g more mushrooms.
  • Prep Time: 5 mins
  • Cook Time: 25 mins

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