Red Lentil Beef Burger

3.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time:  10 minutes

Cooking time: 30 minutes


Burger Rissole

  • 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

To Serve

  • 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


  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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