Red Lentil Beef Burger Recipe

Serves: 4| Preparation time: 10 minutes | Cooking time: 30 minutes

Ingredients

1 cup of dried red lentils, washed and drained
750ml salt-reduced chicken stock
200g lean beef mince
2 cloves garlic, crushed
1 egg
¼ cup dry breadcrumbs

1 tablespoon olive oil
2 onions, finely sliced
2 ripe tomatoes, sliced
8 slices canned beetroot
8 baby cos lettuce leaves
Low salt BBQ sauce, to serve
4 wholemeal rolls

Method

1. Place lentils in a medium saucepan and cover with stock, bring to the boil, cover and simmer for 10-15 minutes or until tender, drain if there is any excess liquid. Allow to cool.
2. Heat half the oil in a large frying pan over medium heat and cook onions until golden and caramelised. Set aside.
3. Combine cooled lentils with mince, garlic, egg, breadcrumbs and a little freshly cracked pepper. Form into 4 rissoles and refrigerate until ready to cook.
4. Heat remaining oil in same pan onions were cooked in and cook rissoles over medium heat for 5 minutes each side or until cooked through.
5. Toast rolls and assemble with rissoles, onions, tomato, beetroot, lettuce and sauce.

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Grains & Legumes Council, reproduced with permission.