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Home > Recipes > Lentil burger

Lentil burger

Image of an open lentil burger serving on a white cutting board
(1)
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 6
 
Serves: 6
Vegetarian
,
Nut free
Image of an open lentil burger serving on a white cutting board
  • 1.5 serves of vegetables per 
  • patty
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Ingredients

2 400g cans no-added-salt lentils, drained & rinsed
2 cups wholemeal breadcrumbs
1 onion, finely diced
½ cup coriander, finely chopped (optional)
½ tsp garlic powder
1 tsp cumin
2 eggs, lightly beaten
Pinch of salt
1 tsp olive oil
6 wholemeal buns, halved
2 tomatoes, sliced
6 lettuce leaves
1 avocado, peeled & flesh mashed with a little lemon juice
Minty yoghurt dip

Savvy swaps

You can swap:

Coriander
Parsley
Buns
2 slices wholemeal bread

Tips

  • With lentils and wholemeal breadcrumbs this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Making burger patties at home allows you to add vegies and control the amount of salt you add.  
  • No-added-salt varieties of canned lentils are preferred to reduce sodium intake.   

  • Try using leftover lentil burgers in a wrap or roll with tahini, grated carrot and beetroot.
  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Don’t wash before storing. 
  • You can make your own breadcrumbs by blending or grating leftover bread crusts. 

  • Make the breadcrumbs by processing 2 slices of wholemeal bread in a food processor. 
  • Legumes, like lentils, are a low cost and easy to prepare source of protein and other nutrients. 
  • To save money, you can cook your own lentils. Use 250g dry lentils for this recipe and cook according to the packet instructions. 

Method

Step 1
Mix the lentils, breadcrumbs, onion, coriander, spices, egg and pinch of salt together in a large bowl.

Step 2
Place half the mixture in a food processor and process until smooth.

Step 3
Combine with the other half of the mixture.

Step 4
Divide the mixture and form into 6 patties.

Step 5
Grease a non-stick frypan with olive oil and heat over medium heat.

Step 6
Cook the patties for 2-3 minutes or until golden then turn and cook for a further 2 minutes.  Reduce heat to low and allow them to cook through.

Step 7
Toast the buns, spread the avocado on the bottom layers, top with the lentil burger, tomato and lettuce and finish with minty yoghurt dip.

Serving suggestion: for the lunchbox serve the lentil burger in a fresh untoasted bun. Pack the tomato, lettuce and minty yoghurt dip separately.

Food safety tip: if you are packing leftovers for lunch, lentil patties need to be kept cold so pack an ice brick. 

 

Tips

  • With lentils and wholemeal breadcrumbs this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Making burger patties at home allows you to add vegies and control the amount of salt you add.  
  • No-added-salt varieties of canned lentils are preferred to reduce sodium intake.   

  • Try using leftover lentil burgers in a wrap or roll with tahini, grated carrot and beetroot.
  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Don’t wash before storing. 
  • You can make your own breadcrumbs by blending or grating leftover bread crusts. 

  • Make the breadcrumbs by processing 2 slices of wholemeal bread in a food processor. 
  • Legumes, like lentils, are a low cost and easy to prepare source of protein and other nutrients. 
  • To save money, you can cook your own lentils. Use 250g dry lentils for this recipe and cook according to the packet instructions. 

Rating

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