Chicken and lentil burgers with salsaReviewed by our expert panel
(at time of publication)
- 400g chicken mince
- 2 tablespoons wholemeal breadcrumbs
- 400g can lentils, drained
- 1 teaspoon Tuscan seasoning
- spray oil
- 4 wholegrain rolls
- 3 tomatoes
- 4 cups iceberg lettuce
- 4 tablespoons tomato salsa (we used Old El Paso Salsa)
1 In a large bowl combine mince, breadcrumbs, lentils and seasoning. Mix well to combine. Using wet hands, form into 12 small patties.
2 Heat a non-stick frying pan with a little oil spray. Add patties. Fry until browned on both sides.
3 Place into rolls, top with tomato, lettuce and salsa and serve.
Make it vegetarian: Replace chicken mince with Quorn mince.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 7g
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