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Low-fat lentil & beef burgers

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Recipe Ingredients

  • 175g canned lentils
  • 40g brown bread plus 4 slices for serving
  • 1 small onion, roughly chopped
  • large handful fresh parsley
  • 200g extra-lean beef mince
  • 1 tbsp dried mixed herbs
  • salt and freshly ground black pepper
  • 1 medium egg
  • 1/2 tsp to 1 tbsp wholegrain mustard, to taste
  • 1 tbsp olive oil
  • lettuce, tomato slices and watercress for serving

Recipe Directions

  1. Drain lentils. Rinse well under cold water, then leave to drain again.
  2. Put 40g bread into a food processor; whizz to make crumbs. Empty crumbs into a large bowl.
  3. Add onion and parsley to processor; whizz until finely chopped. Add lentils, beef, dried herbs and plenty of seasoning. Whizz again until well combined (but retaining texture).
  4. Scrape beef mixture into breadcrumb bowl; mix through egg and mustard (with hands is easiest). Shape into four equal patties.
  5. Heat oil in a large nonstick frying pan; fry burgers for 15 minutes, turning midway, or until golden on both sides and cooked through.
  6. When burgers are nearly ready, toast bread. Divide among four plates and top with lettuce and tomato. Add burgers and watercress; serve.

 

Each serving  About 1 470kJ, 14g fat (4g saturated), 26g carbohydrate (3g total sugars).

Each Serving:


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