Due to the presence of some vegetarian groups in society, this study was conducted with the purpose of producing and preparing a vegetarian burger in the form of pre-cooked products equipped with a dehydrated, fast-soluble form that can be prepared by retrieving in a few minutes. The objective of this work was to evaluate the different nutritive of vegetarian burger mixtures for female (age 9-13years) and female (age over 51 years) from whole brown lentil (Cynara scolymus L.), whole chickpea (Cicer arietinum) , whole white bean (Phaseolus vulgaris L.), grits wheat (Triticum aestivum) and barley (Hordeum vulgare L.) seeds and compared with commercial beef burger. It could be noticed that the germination process followed by cooking process lowered the phytic acid and trypsin inhibitor value in the white bean ,chickpea and brown lentil. The data showed that the highly significant oil absorption was noticed in the CLGB blend (55.0%) than that found in the LCG (40.0%) blend and control(33.13%). The nutritional values were closed to the recommended daily requirements for female (9-13 years) and female (over 51 years). Supplementation with white bean, whole lentil and chickpea significantly increased in vitro Fe, Zn, Ca and P bioavailability. The vegetarian burgers are acceptable in terms of sensory quality. In conclusion, this study showed that it could be prepared good nutritional vegetarian burger mixtures for female (9-13 years) and female (over 51 years), and through it can meet the needs of working family members, especially vegetable groups. It can also be used to feed students of schools, university cities, and Christian brothers because of its high nutritional value, cheap price, and a long shelf life without the need to save it by refrigeration or freezing, and it can be used as commercial products.