Photo attribution: Leanne Brown
This recipe combines the strengths of veggie burgers and beef burgers into one low-cost, high protein burger!
What you'll need
large mixing bowl
Stovetop or grill
Flipper or pancake turner
Fork or potato masher
3 cups Lentils cooked or 3 cups Beans cooked
1 cup Bell Pepper finely chopped
8 Whole Wheat Hamburger Buns
1.Roughly mash the lentils with a fork.
2.Mix the lentils, veggies, and meat with your hands in a large bowl. If you're going to grill the burgers, add an egg to keep them from crumbling.
3.Add salt and pepper to mixture. Form into 8 patties.
4.Grill the patties either on a barbecue or on the stovetop in a skillet over medium-high heat. Sear until dark brown on one side, then flip them and do the same on the other side.
5.Serve on toasted buns with your favorite condiments and fresh vegetables, like lettuce, tomato, and onion slices.
- If you won't eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.
- You can use almost any vegetable to make these burger patties, except lettuce and other greens. If you pick a hard vegetable like potato, squash, or eggplant, you'll need to cook it first.
- Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly.
- You can substitute ground pork or chicken for the beef, if you prefer.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7 g||9%|
|Saturated Fat 2 g||10%|
|Sodium 451 mg||20%|
|Total Carbohydrate 49 g||18%|
|Dietary Fiber 6 g||21%|
|Protein 27 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: