The recipe uses a can of tinned lentils, making it affordable and much quicker than using fresh, dried lentils and combines them with lean beef mince, brown onion and flat-leaf parsley.
They're a healthier alternative and will satisfy any burger cravings. Serve with wholemeal burger buns or bread and wholegrain mustard for a nutty, zingy hit of acidity.
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
285
Ingredients
To taste
175 g tinned lentils
40 g brown bread
1 small onion, roughly chopped
large handful fresh parsley
200 g extra-lean beef mince (5% fat)
1 Tbsp. dried mixed herbs
1 medium egg
1/2-1 tbsp wholegrain mustard
To serve
1 Tbsp.1tbsp olive oil
Directions
Step 1
Drain the lentils, rinse well under cold water, then leave to drain again.
Step 2
Put bread into a food processor; whiz to make crumbs. Empty into a large bowl. Add onion and parsley to processor; whiz until finely chopped. Add lentils, beef, dried herbs and plenty of seasoning. Whiz again until well combined (but retaining texture).
Step 3
Scrape beef mixture into breadcrumb bowl; mix through egg and mustard (with hands is easiest). Shape into four equal patties.
Step 4
Heat oil in a large non-stick frying pan; fry burgers for 15min, turning midway, or until golden on both sides and cooked through.
Step 5
When burgers are nearly ready, toast bread. Divide among four plates, top with lettuce and tomato. Add burgers and cress; serve.
Per Serving:
Calories: 285
Total carbs: 29 g
Sugars: 3 g
Total fat: 11 g
Saturated fat: 3 g
43 easy burger recipes, from satay chicken to chilli beef
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
