METHOD

1. Place the bread pieces in a big bowl. Place the zucchini and carrot in a sieve or colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
   
2. Add the grated vegies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
   
3. Place the oil in a large non-stick frying pan over medium heat (or ask a grown-up to help you with a barbecue). Cook the patties, using a turner to flip them, for 4–5 minutes each side or until well browned and cooked through. 
   
4. Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. You can add the fillings you love best – try cheese slices, grated carrot and beetroot or some avocado – yum! Makes 4
   

Photography: Chris Court