The recipe uses a can of tinned lentils, making it affordable and much quicker than using fresh, dried lentils and combines them with lean beef mince, brown onion and flat-leaf parsley.
They're a healthier alternative and will satisfy any burger cravings. Serve with wholemeal burger buns or bread and wholegrain mustard for a nutty, zingy hit of acidity.
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
285
Ingredients
To taste
175g
tinned lentils
40g
brown bread
1
small onion, roughly chopped
large handful fresh parsley
200g
extra-lean beef mince (5% fat)
1Tbsp.
dried mixed herbs
1
medium egg
½-1 tbsp wholegrain mustard
To serve
1Tbsp.
1tbsp olive oil
Directions
Step 1
Drain the lentils, rinse well under cold water, then leave to drain again.
Step 2
Put bread into a food processor; whiz to make crumbs. Empty into a large bowl. Add onion and parsley to processor; whiz until finely chopped. Add lentils, beef, dried herbs and plenty of seasoning. Whiz again until well combined (but retaining texture).
Step 3
Scrape beef mixture into breadcrumb bowl; mix through egg and mustard (with hands is easiest). Shape into four equal patties.
Step 4
Heat oil in a large non-stick frying pan; fry burgers for 15min, turning midway, or until golden on both sides and cooked through.
Step 5
When burgers are nearly ready, toast bread. Divide among four plates, top with lettuce and tomato. Add burgers and cress; serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
