Annabel Karmel's veggie burgers recipe

(201 ratings)

Annabel Karmel's veggie burgers are such a treat dinner for kids who love getting burgers for tea, and for parents trying to inject more vegetables into their diets.

Annabel Karmel's veggie burgers styled up with faces and sticking our tongues
(Image credit: Getty / jenifoto)
  • Vegetarian
Preparation Time18 mins
Cooking Time12 mins
Total Time30 mins

Annabel Karmel's veggie burgers are a great way to get your kids eating more stuff that's good for them, while they still feel like a treat. 

These veggie burgers are really versatile. Once you've made up the mixture, you can either shape small amounts into balls and make them 'burger bites' or you can make larger amounts into mini burgers or full-size burgers. They're delicious and always popular with kids, so don't feel you have to make them into faces - unless you're feeling creative. They're suitable for children from the age of of 1, so the whole family can enjoy this dish together. 


  • 2 tbsp olive oil
  • 1 medium shallot, diced
  • ½ stick celery, diced
  • 1 large carrot, peeled and grated
  • ½ small leek, finely sliced
  • 3 chestnut mushrooms, diced
  • 1 garlic clove, crushed
  • 1 tbsp dark soy sauce
  • 2 tsp soft light brown sugar
  • 4 tbsp freshly grated Parmesan
  • 40g (1½ oz) fresh breadcrumbs
  • ½ tbsp mayonnaise
  • 15g (½ oz) Cheddar, grated
  • 5 tbsp dried breadcrumbs
  • 2 tbsp flour
  • 1 egg
  • 2-3 tbsp sunflower oil, for frying
  • Salt and pepper, to season
  • Buns, lettuce, tomato, mayonnaise, to serve (for burgers)




  1. Heat the olive oil in a large non-stick pan and sauté the vegetables for 10 mins, until soft. Add the garlic and cook for a minute, then add the soy sauce and sugar, and cook for a further minute. Spread out on a plate and leave to cool. (For the small veggie bites/burgers you need to chop the cooked and cooled veg, either in a food processor, scraping down the sides frequently, or with a large knife).
  2. Transfer the vegetables to a bowl and mix in 2tbsp of the Parmesan, the fresh breadcrumbs, mayonnaise and Cheddar and pepper to taste.
  3. For the bites, take teaspoonfuls and roll into balls; for burgers, take tablespoonfuls and squish into a patty shape. If you have time, put on a plate and chill for 1 hr or preferably overnight. However, they can be coated and cooked without chilling.
  4. Mix together the dried breadcrumbs and rest of the Parmesan on a large plate, along with salt and pepper to taste. Put the plain flour on a plate and season with salt and pepper. Beat the egg in a small bowl. Dust the bites/burgers in the seasoned flour then dip in egg and roll in the breadcrumbs.
  5. Heat the sunflower oil in a large non-stick pan and cook the bites/burgers for 1-2 mins each side, until golden. Drain on kitchen paper and serve warm - with buns, lettuce, tomato and mayonnaise for burgers.

Top tip for making Annabel Karmel's veggie burgers

Annabel says the soy sauce should give enough salt so you shouldn't need to add anymore.

If you want to style these up at scary faces for older kids, cut a piece of cheese in half in a zigzag to make the teeth. Use a long slice of a pickle to make the tongue, and pop two stuffed olives on cocktail sticks to make the eyes. This makes a good Halloween option too.

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Annabel Karmel

Annabel Karmel MBE is a chef and author of over 40 cookbooks based on nutrition, and cooking for babies, children and families. With her career spanning over 25 years she has pioneered the way families feed their babies and children all the world over.