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5 from 11 votes

Cheesy lentil burgers

If you're looking for a straightforward, easy to make veggie burger that's completely delicious and hearty too, these cheesy lentil burgers are the recipe for you!
Prep Time20 mins
Cook Time40 mins
Total Time55 mins
Course: Main meals
Cuisine: American
Servings: 5 burgers
Calories: 341kcal
Author: Becca Heyes

Ingredients

  • 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

Instructions

  • 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

Serving: 1burger | Calories: 341kcal | Carbohydrates: 32.3g | Protein: 20.4g | Fat: 14.6g | Saturated Fat: 8.8g | Cholesterol: 75mg | Sodium: 264mg | Potassium: 382mg | Fiber: 6.9g | Sugar: 1.9g | Calcium: 240mg | Iron: 4.1mg