Lentil Burgers

1.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Makes: 14 burgers

Preparation time: 10 minutes

Cooking time: 20 minutes

  • 1 small onion, finely chopped
  • 430g can brown lentils
  • 1 teaspoon Marmite
  • 2 tablespoons Sanitarium crunchy peanut butter
  • 2 tablespoons tomato paste with garlic and herbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon mixed herbs
  • 1/2 teaspoon dried basil leaves
  • 1/2 cup carrot, grated
  • 1/2 cup celery, finely chopped
  • 1 egg, lightly beaten
  • 1 cup dry breadcrumbs
  • 2 cups cooked brown short-grain rice
  • 1/2 cup dry whole grain breadcrumbs, plus extra to coat
  • 2 tablespoons oil


  1. Place all ingredients, except the extra breadcrumbs and oil, in a large bowl. Mix well.
  2. Using a 1/4 cup measure, shape the mixture into 14 burgers. Coat with the extra breadcrumbs and refrigerate for 30 minutes.
  3. Heat 1 tablespoon oil in a non-stick frying pan and cook half the burgers over medium heat for 5 minutes each side until golden and crisp.
  4. Repeat with the second batch of burgers, using the remaining oil.
  5. Serve in burger buns with salad or coleslaw.

Recipe kindly provided by Sanitarium – for more Sanitarium recipes please go to their website here.

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