- 2 x 400g tins green lentils, thoroughly drained (530g, or ~ 2 2/3 cups, in total when drained)
- 200 g cheddar cheese, grated (~ 2 cups when grated)
- 1 tbsp tomato puree / paste
- 1 tsp garlic granules
- 1 tsp dried parsley
- Black pepper
- 100 g (~ 2/3 cup) plain flour
- 1 egg
- Spray oil
- Bacofoil® Non-Stick Kitchen Foil
Add the drained tinned lentils to a large mixing bowl, along with the grated cheese, tomato puree, garlic granules, dried parsley, and plenty of black pepper. Mix well to combine.
Add the plain flour, and mix to combine. Then add the egg, and mix very thoroughly until everything is well mixed. The lentils will probably become a bit mashed up, which is good.
Using clean hands, form the mixture into burger shapes, and place on a baking tray lined with non-stick foil. I made 5 large burgers, but you could easily make 6 slightly smaller burgers if you prefer. The mixture will be fairly sticky, but able to hold its shape - add a dash more flour if you think the mixture seems too wet.
Lightly spray the burgers with oil, and bake on Bacofoil® Non-Stick Kitchen Foil at 190°C (Gas Mark 5 / 375°F) for around 35-40 minutes, or until they are quite firm and golden brown.
Nutrition Facts
Cheesy Lentil Burgers
Amount Per Serving (1 burger)
Calories 341
Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Saturated Fat 8.8g44%
Cholesterol 75mg25%
Sodium 264mg11%
Potassium 382mg11%
Carbohydrates 32.3g11%
Fiber 6.9g28%
Sugar 1.9g2%
Protein 20.4g41%
Calcium 240mg24%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.