Greek Lentil Burgers
Need a quick, healthy meal? You can get these great lentil burgers on the table in 30 minutes or less.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Lentil Burger Patty
- 1 egg
- 2 cups mushrooms chopped
- 1/2 small onion chopped
- 1 clove garlic chopped
- 1/4 cup Fresh mint leaves
- 1 tsp dried oregano
- 1 can lentils rinsed
- 1 cup whole-wheat bread crumbs
- Toppings
- 4 thin whole-wheat burger buns
- 4 lettuce leaves
- 4 slices tomato
- 4 slices eggplant 1/2-in.-thick round slices
- 8 thin slices cucumber (If using English cucumber, leave skin on)
- 4 tsp olive oil divided
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a food processor, purée egg, mushrooms, onion, garlic, mint and oregano. Add salt and pepper to taste. Add lentils and bread crumbs; pulse until incorporated. Shape into 4 patties, each 1 in. thick.
- In a large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; fry eggplant, turning once, until tender and golden, about 5 minutes. Remove to plate.
- Reduce heat to medium; add remaining oil to pan. Fry patties, turning once, until crusty and browned, about 12 minutes.
- Sandwich lettuce, patties, eggplant, tomatoes and cucumbers in buns, along with the burger condiments of your choice including goat cheese, if desired.
Recipe Notes
Per serving: 449 calories, 22 g protein, 8 g fat (1 g saturated fat), 75 g carbohydrates, 15 g fibre, 53 mg cholesterol, 342 mg sodium.
Originally Published in Best Health Canada
