Red lentil and beef burger


Prep time45 minutes
Meal categoryLunch Dinner
Recipe sourceGrains & Legumes Nutrition Council


Combine beef mince and lentils to create burgers with added flavour, texture and nutrients!


1CupDried red lentils (washed and drained)
750Millilitresalt-reduced chicken stock
200Gramlean beef mince
2CloveGarlic (crushed)
1 egg
1⁄4Cupdry breadcrumbs
1Tablespoon (Metric)olive oil
2 onions (finely sliced)
2 ripe tomatoes (sliced)
8 slices canned beetroot
  Low-salt BBQ sauce (to serve)
4 wholemeal rolls


  1. Place lentils in a medium saucepan and cover with stock, bring to the boil, cover and simmer for 10-15 minutes or until tender, drain if there is any excess liquid. Allow to cool.
  2. Heat half the oil in a large frying pan over medium heat and cook onions until golden and caramelised. Set aside.
  3. Combine cooled lentils with mince, garlic, egg, breadcrumbs and a little freshly cracked pepper. Form into 4 rissoles and refrigerate until ready to cook.
  4. Heat remaining oil in same pan onions were cooked in and cook rissoles over medium heat for 5 minutes each side or until cooked through.
  5. Toast rolls and assemble with rissoles, onions, tomato, beetroot, lettuce and sauce.


Nutrition Information
  • Energy: 2100kJ
  • Protein: 27g
  • Total fat: 14g
  • Saturated fat: 4g
  • Carbohydrates: 61g
  • Fibre: 8g
  • Sodium: 1570mg


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