Red Lentil Beef Burger

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

Provides
0.5 serve of legumes Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time:  10 minutes

Cooking time: 30 minutes

Ingredients:

Burger Rissole

• 1 cup of dried red lentils, washed and drained
• 750ml salt-reduced chicken stock
• 200g lean beef mince
• 2 cloves garlic, crushed
• 1 egg
• ¼ cup dry breadcrumbs

To Serve

• 1 tablespoon olive oil
• 2 onions, finely sliced
• 2 ripe tomatoes, sliced
• 8 slices canned beetroot
• 8 baby cos lettuce leaves
• Low salt BBQ sauce, to serve
• 4 wholemeal rolls

Method:

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.