Lentil & Beef Burger
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.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies and 2 tbsp Herb & Garlic Dip.
Ingredients
Toppings (optional): zucchini ribbons, red onion, lettuce, sliced tomato
Preparation
- 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.
Nutritional Information
Per serving: Calories 380, Fat 14 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 41 g (Fibre 7 g, Sugars 4 g), Protein 23 g.
Tips
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.
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