Lentil burger recipe

203 ratings Rate
  • Serves 6
  • 30 mins to prepare and 45 mins to cook
  • 677 calories / serving
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Place the lentils in a heavy-based saucepan and cover with 750ml-1l of water. Add 1 tbsp of olive oil and 1 clove of chopped garlic and boil over a high heat for 10 minutes. Reduce to a gentle simmer and cook for a further 20 minutes until tender.

Drain and transfer to a frying pan and cook over a medium heat, allowing the water to evaporate and dry the lentils out. After 2 minutes, add the rest of the garlic, olive oil, paprika, oregano and seasoning and cook for a further 10 minutes.

Transfer the mixture to a mixing bowl and add the beaten egg. Combine well and shape into patties. Heat the vegetable oil in a large heavy-based saucepan to 170°C. Dust the lentil patties with flour, shaking off any excess.

Deep-fry in the oil for 2-3 minutes until dark golden brown. Drain on kitchen paper.

Prepare the guacamole by mashing together the lime juice, avocado, minced garlic with salt and pepper. Arrange some red cabbage and rocket on the bottom half of the burger buns. Top with the lentil burgers and then some guacamole and cheese. Top with the other half of the buns and serve immediately.

  • Ingredients

  • 1l vegetable oil
  • 225g red lentils
  • 25g plain flour
  • 750ml-1l water
  • 3 cloves garlic, finely chopped
  • 1tbsp olive oil
  • 2tsp oregano
  • 2tbsp Dijon mustard
  • 3tsp smoked paprika
  • 1 egg, beaten
  • 6 multigrain buns, halved
  • 6 slices Monterrey Jack
  • ½ red cabbage, shredded
  • 50g rocket leaves
  • 2 avocados, de-stoned with flesh removed
  • juice of 1 lime
  • ½tsp tabasco sauce
  • 1 garlic clove, minced
  • salt
  • pepper
  • Energy 2815kj 677kcal 34%
  • Fat 35g 49%
  • Saturates 9g 43%
  • Sugars 7g 8%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 64.2g Protein 24.8g Fibre 15.4g


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