- 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
- Drain lentils. Rinse well under cold water, then leave to drain again.
- Put 40g bread into a food processor; whizz to make crumbs. Empty crumbs into a large bowl.
- 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).
- Scrape beef mixture into breadcrumb bowl; mix through egg and mustard (with hands is easiest). Shape into four equal patties.
- Heat oil in a large nonstick frying pan; fry burgers for 15 minutes, turning midway, or until golden on both sides and cooked through.
- 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).
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