Beef and lentil burgers with grilled onions
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fire up the barbie and treat the family to these brilliant burgers 'beefed' up with lentils and grated vegies.
Ingredients
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Extra lean beef mince, raw
250 g
Zucchini
1 small, grated
Carrot(s)
1 medium, grated
Egg(s)
1 medium
Dried breadcrumbs
40 g, sourdough variety (see tip)
Red onion
2 medium, thinly sliced
Wholemeal bread roll
240 g, 60g each, split
Light whole egg mayonnaise
2 tbs
Garlic
1 clove(s), crushed
Cos lettuce
2 cup(s), 8 leaves (baby)
Lebanese cucumber
1 medium, cut into thin ribbons
Beetroot, canned in brine, drained
150 g, (slices)
Instructions
1
Place lentils in a large bowl and roughly mash with a fork. Add mince, zucchini, carrot, egg and breadcrumbs and mix until well combined. Season with salt and freshly ground black pepper. Shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
2
Preheat a chargrill or barbecue over medium-high heat. Lightly spray onions and patties with oil. Cook, turning occasionally, for 8–10 minutes or until onions are golden and patties are cooked through.
3
Meanwhile, preheat grill on high. Grill cut side of rolls until lightly toasted. Combine mayonnaise and garlic in a small bowl. Spread roll bases with half the mayonnaise mixture and top with lettuce, cucumber, patties, remaining mayonnaise mixture, beetroot and grilled onions. Sandwich with roll tops. Serve.
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