Mini Beef & Veg Burgers
Mini Beef & Veg Burgers
Prep Time: 20 mins
Chill Time: 20 mins
Makes: approx. 50 mini burgers
Ingredients
500 g beef mince
2 small (or 1 large) carrots
2 small (or 1 large) zucchini
1 cup chopped celery
420 g tin lentils, drained
2 tsp Italian seasoning
2 tsp powdered beef stock (Massel used here)
½ tsp dried thyme
1 tsp crushed garlic (or 2 cloves, grated)
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 eggs
1 cup quick oats
½ a cheap roll of garlic bread (adds flavour & texture)
Olive oil, for frying
Method (Thermomix)
Add carrots, zucchini, and celery to the bowl. Chop 5 sec / speed 6. Scrape down and chop 1 sec / speed 6.
Add garlic bread, seasonings, stock powder, thyme, garlic, tomato paste, Worcestershire sauce, eggs, and lentils. Mix 8 sec / speed 6. Scrape down, then mix again 3 sec / speed 5.
Transfer mixture to a large bowl with beef mince and oats. Mix well with a wooden spoon (or hands).
Scoop with a cookie scoop or dessert spoon. Roll into balls and flatten into patties.
Heat olive oil in a large frying pan over medium-high heat. Cook patties in batches, flipping once, until browned and cooked through.
Method (Standard)
Finely grate or chop carrots, zucchini, and celery.
Place in a food processor (or large bowl). Add torn garlic bread, Italian seasoning, stock, thyme, garlic, tomato paste, Worcestershire sauce, eggs, and lentils. Blend/process until combined.
In a large bowl, combine veggie mixture with beef mince and oats. Mix with a spoon or hands until well combined.
Scoop with a spoon, roll into balls, and flatten into patties.
Heat olive oil in a frying pan over medium-high heat. Cook patties in batches until browned and cooked through.
Tips & Storage
Store cooked patties in the fridge for 3 days.
Freeze cooked or uncooked patties between baking paper layers for up to 3 months.
Serving idea: Pair with mini slider buns, cheese, and salad for party food, or serve plain with dipping sauce for toddler-friendly finger food.
These Mini Beef & Veg Burgers are a total winner in our house — they’re packed with hidden veggies, freezer-friendly, and the perfect size for little hands. Whether you’re serving them up for dinner, tucking them into lunchboxes, or popping them into sliders for a party, these bite-sized burgers are a healthy, versatile staple.
They’re loaded with carrots, zucchini, celery, lentils, and oats, so you get fibre and nutrition in every mouthful. And because the recipe makes a big batch (about 50 mini burgers!), you’ll always have extras ready to freeze.
Why You’ll Love Them
Veggie-loaded: Perfect for fussy eaters.
Freezer stash: Cook once, stock up for weeks.
Versatile: Great in lunchboxes, sliders, or as finger food.
Kid helper friendly: Little ones love mixing and rolling the patties.
