Lentil Burgers
These lentil burgers are incredibly healthy, and very delicious. Packed with fibre and folate, they are an easy mid week meal and can be prepared ahead.
Ingredients
- 160 g uncooked green or brown lentils or 400 g cooked see notes above
- 1 onion peeled and finely chopped
- 3 tablespoon olive oil
- 2 tablespoon ground almonds
- 4 tablespoon oats, ground to a coarse flour certified GF if required
- 2 eggs
- 1 tablespoon Worcestershire sauce certified GF if required
- ¼ teaspoon mustard powder
- salt and pepper
- 1 teaspoon dried mixed herbs or use fresh, see notes above
Instructions
- If using dried lentils, cook them in boiling water for 20-25 minutes until soft. Drain well. If using canned lentils, drain the liquid away.
- Meanwhile, fry the onion in a teaspoon of the olive oil for around 10 minutes until golden and soft.
- Add the lentils, onion, 2 tablespoons of olive oil and all the remaining ingredients to a bowl. Blitz briefly with a hand blender, or mix well with a fork. The mixture should be well mixed with the lentils slightly broken down, but don't over blend so it becomes a mush. You could also use a food processor, but pulse gently and take care not to over process.
- Using your hands, form the mixture into 6 large patties, approx 1.5 cm thick. Fry in the remaining olive oil for 2-3 minutes on each side until golden.
Notes
You can use an egg replacer if you prefer. Mix 2 tablespoon of ground flaxseed into 5 tablespoons of water and leave to stand for 10 minutes.
For nut free burgers, use all oat flour rather than ground almonds. Or for grain free burgers, replace the oats with extra ground almonds.
For meal prep, the uncooked burger mixture can be stored in the fridge until you are ready to cook.
Nutrition
Calories: 207kcalCarbohydrates: 20.6gProtein: 9.8gFat: 10gSaturated Fat: 1.6gFiber: 9.1gSugar: 1.5g
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