Wouldn’t it be great to enjoy a homemade beef burger, with all the trimmings, and know you are eating some vegetables too? Well, now you can with these Hidden Vegetable Beef Burgers. These Healthy Burgers are great for fussy eaters that would rather eat burgers than vegetables, because this recipe is both, and they will never know!
Healthy Burgers
We have taken a classic beef burger, and added lots of shredded vegetables to make them healthy burgers, that kids will love!
Because they are shredded and mixed in with the beef you would never know they are there, which is why we have called them Hidden Vegetable Beef Burgers.
Why should you try it?
✔ Kids love them
✔ Great for BBQs
✔ A way to get extra veggies in to everyones diet
✔ You can still serve them with all your favourite toppings
✔ Freeze well
Ingredients needed
- 500g lean beef mince
- 2 garlic cloves
- A pinch of sea salt and black pepper
- 1 tbsp Worcestershire sauce
- 1 egg, beaten (not shown below)
- 2 tbsp tomato puree
- 1 large shallot, diced
- 1 small carrot, grated
- Half a courgette, grated
- A handful of fresh herbs, finely chopped (use whatever you have that needs using up)
- Buns, lettuce, tomato and sauce to serve (not shown below)
How to make Hidden Vegetable Beef Burgers – Step by Step.
One: Thinly slice the carrot, courgette and shallot and put in a large mixing bowl.
Two: Add the garlic, salt and pepper, egg, tomato puree and herbs.
Three: Add the beef and Worcestershire sauce. Mix well.
Four: Using your hands, divide the mixture and form into 4 burger patties and put in the fridge for 30 minutes before cooking.
Four: Put your burger patties on to a hot BBQ grill and cook for 3 minutes one side and 6 minutes the other side for medium-well done.
What Vegetables To Use
We have shredded up some carrot and courgette to add to the burger mince, but there are loads of other vegetables you could use instead. You could grate broccoli and cauliflower or even butternut squash and bell pepper.
There are plenty of options depending on what vegetables you are trying to increase in your diet. Spinach works well too.
What Can You Use Instead of Beef
If you don’t eat beef, then you could hide the vegetables in chicken burgers, lamb burgers or even bean burgers.
Tip – this recipe uses just half a courgette. Don’t throw the other half away, make our epic homemade tzatziki and put it on the burgers instead of mayo or ketchup.
Why not look at some of our other healthy burger recipe?
Do I have to cook the burgers on a BBQ?
Nope! You can cook these under the grill or fry them in a pan too. I think they are best when they have the charred taste of being cooked on the BBQ and food always tastes better when cooked and eaten outside, but you don’t have to. Cooking times will of course vary.
What to serve with these Hidden Vegetable Beef Burgers
Extra Tips:
- You don’t have to make these as burgers. Instead of forming them in to burger patties, roll the mixture in to mini meatballs and bake in a tomato sauce.
- Mix up the flavours by adding in different herbs and spices. You could have Mexican burgers, Cajun, Italian – get creative.
- If you are trying to keep things low carb, swap the burger bun for a giant lettuce leaf for a low carb burger option.
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DON’T FORGET TO RATE THE RECIPE ↓
Hidden Vegetable Beef Burgers
Ingredients
- 500 g Lean beef mince
- 2 Garlic cloves, crushed
- 1 pinch Sea salt and black pepper
- 1 tbsp Worcestershire sauce
- 1 Egg beaten
- 2 tbsp Tomato puree
- 1 Large shallot, diced
- 1 Small carrot, grated
- 0.5 Courgette, grated
- 1 handful fresh herbs, finely chopped (use whatever you have that needs using up)
- Buns, lettuce, tomato and sauce to serve
Instructions
- Put all of the ingredients in a bowl and use your hands to mix well.
- Using your hands, form the mixture in to 4 burger patties and put in the fridge for 30 minutes before cooking.
- Put your burger patties on to a hot BBQ grill and cook for 3 minutes one side and 6 minutes the other side for medium-well done.
- Stack your burgers by adding them to buns with lettuce, tomato and sauce.
Notes
- You don't have to make these as burgers. Instead of forming them in to burger patties, roll the mixture in to mini meatballs and bake in a tomato sauce.
- Mix up the flavours by adding in different herbs and spices. You could have Mexican burgers, Cajun, Italian - get creative.
- If you are trying to keep things low carb, swap the burger bun for a giant lettuce leaf for a low carb burger option.
Nutritional Information
Stacey Linerud says
My husband and I enjoyed it, but I gave it 4 stars because it was crumbling. It could be because of the vegetables or because I used 2 LBS of ground 80:20% ground elk. My 5 year old son refused to eat it, saying “it smells funny”, but again, that could be because of the elk. I couldn’t smell the vegetables, if anything, I think the vegetables made it more fragrant and flavorful, making the meat and spices go further. I didn’t have squash, so I used onion and celery instead. I also think beets could work well because they’re red, but after sauteing the chopped vegetables, I pureed them so the vegetables couldn’t be detected by site or texture. I’m going to try this again, but next time using ground beef. We ran of ground elk anyways.
Dannii says
Hello! I am glad you enjoyed it. I would say the issues were due to the meat used, as if the vegetables are grated as in the instructions, it shouldn’t fall apart.
Mutie says
This recipe concept wonderful!!! Keep up.
Sarah Bailey says
I wonder if I would get away with something like this for my other half – he’s not sure a huge fan of veggies so hidden would be good.
Jemma says
This looks like such a tasty burger. Love all the veggies that you’ve managed to stuff in too.
Jared says
This looks so good! certainly an easy way to get the kids eating their vegetables
Chichi says
This is a wonderful idea to get the kiddos to indulge in veggies without even realizing it. I am so making this soon. Yum
Cindy Gordon says
I am loving the addition of hidden vegetables in these burgers! I love getting more vegetables into my diet and my children’s!
David @ Cooking Chat says
definitely a great idea for getting more veggies onto the plate! looks like it tastes great too.