Not sure about you, but burgers are our love language. And we are in love with this combo! Adding lentils to your beef burger helps stretch that grocery dollar. They can as a binder to help hold ingredients together when cooking and lends a softer texture. Not into lentils? Swap for finely chopped mushrooms.
1 tbsp oil
1⁄2 can (19 oz/540 ml) lentils, about 1 cup
1⁄4 cup drained julienned sundried tomatoes
1⁄2 lb (225 g) lean ground beef
1⁄4 cup crumbled feta cheese, optional
4 burger buns
Toppings (optional): zucchini ribbons, red onion, lettuce, sliced tomato
- In a fry pan, heat oil over medium heat.
- Meanwhile, drain and rinse lentils. Chop sundried tomatoes into small pieces. Place both in a bowl. Crumble in ground beef, seasoning, and add egg and feta, if using. Mix well; lentils will mash as you combine the ingredients. Form mixture into four patties.
- Pan fry patties until cooked through and edges are crispy, about 3 min per side.
- Tuck into buns and add toppings, if desired.
Use 3-in-1 Burger Press to easily form patties.
If you have extra time, prep ahead and cook green lentils. They have an earthy, peppery flavour. Bring 4 cups water and 1 cup of lentils to a boil. Reduce heat; partially cover and simmer until tender, about 15–18 min. Drain; refrigerate up to 1 week.