Carrot and feta burgers

A lighter midweek meal option, this healthy burger is high is protein and one of your 5-a-day.

Carrot and feta burgers

Who said being healthy meant missing out on burgers?

Serves 4 Prep time 20 Cook time 20



  • For the burgers:
  • 2 red onions, 1 sliced, 1 chopped
  • 1 lemon, juiced
  • 1 tsp olive oil
  • 200g carrots, coarsely grated
  • 75g wholemeal breadcrumbs
  • 1 egg
  • 100g feta, crumbled
  • 70g wild rocket
  • 390g tin green lentils, drained
  • 2 tsp ground cumin
  • For the tzatziki:
  • 100g cucumber, seeded and finely diced
  • 10g mint, finely chopped
  • 100g natural yoghurt


  1. Preheat the oven to 220°C/gas mark 7. Place the sliced onions in a small bowl along with the lemon juice and some seasoning, and marinate for around 30 minutes.
  2. Drain the lemon juice away and set aside.
  3. Place a little oil in a pan and heat gently over a medium heat before adding the onion and cooking for around 2-3 minutes until soft.
  4. Add the lentils to the pan and increase the heat gradually. Cook for 2 minutes to evaporate the excess liquid in the pan and add the cumin towards the end. Place in a bowl, add the carrot, breadcrumbs and egg, and stir until thoroughly combined.
  5. Fold in the crumbled feta and split the mixture into 4 equal parts, moulding into burgers. Transfer to a baking tray lined with baking paper or foil and cook for 15 minutes.
  6. Mix the cucumber with the yogurt and mint to make the tzatziki and season lightly with salt and pepper.
  7. Transfer the burgers to a plate and serve with a spoonful of tzatziki, with the marinated onion and rocket.

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