Beef and lentil burgers with grilled onions
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
lean beef mince
1 small, grated
1 medium, grated
40 g, sourdough variety (see tip)
2 medium, thinly sliced
wholemeal bread roll
240 g, 60g each, split
light whole egg mayonnaise
1 clove(s), crushed
2 cup(s), 8 leaves (baby)
1 medium, cut into thin ribbons
Beetroot, canned in brine, drained
150 g, (slices)
- 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.
- 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.
- 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.