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!
Servings: 5 burgers
- 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.
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