Lentil Burgers Recipe

By Dixie Elliott

Lentil Burgers Recipe

Lentil Burgers Recipe. For a quick and easy week night meal combine these tasty lentil patties, high in protein and fiber, with your favourite in season vegetables and fresh bakery rolls.

 

Serves 4

1 red capsicum (200g)

olive oil cooking spray

2 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 x 400g can lentils, drained, rinsed

2 red chillis, deseeded, finely chopped

⅓ cup semi-dried tomatoes, roughly chopped

¼ cup mint leaves, roughly chopped

1¼ cups purchased herb pepper

1 cup dried breadcrumbs

4 bread rolls of choice, toasted and halved

⅓ cup purchased hummus

4 baby cos lettuce leaves

225g can sliced beetroot, drained

2 tbsp mayonnaise

2 tbsp tomato sauce

1 avocado, skin and stone removed, sliced

2 tomatoes, sliced

 

1 Preheat oven to 200C. Spray capsicum with oil and bake on a baking tray for 25 minutes or until skin is blackened on all sides. Remove from oven and put in a plastic bag. When cool enough to touch remove skin and seeds. Roughly chop and put in a food processor.

2 Heat 1 tbsp of the oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add garlic and cook for 1 minute.

3 Add onion mixture to capsicum with half of the lentils, chilli, semi-dried tomato, mint, herb pepper and ½ cup of the breadcrumbs. Pulse until roughly chopped and well combined. Transfer 
to a bowl. Add remaining lentils.

4 Form 4 patties. Put remaining breadcrumbs in a shallow bowl. Coat patties with breadcrumbs. Put on a large plate and refrigerate for at least 30 minutes.

5 Heat remaining oil in a non-stick frying pan over medium heat. Cook patties for 2–3 minutes or until golden. Turn and cook for a further 2–3 minutes.

6 Put base of bread rolls on 4 serving plates. Spread with hummus. Top with lettuce, beetroot, pattie and a dollop of mayonnaise and tomato sauce. Add avocado and tomato. Close burger with top of bread roll. Serve immediately.

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