Garlic mushroom burgers

Serves: 4

Time to make: 25 mins

Ingredients

400g can lentils in spring water, drained
250g Portobello mushrooms
2 eggs
¾ cup fresh wholegrain breadcrumbs
2 cloves garlic
1 tablespoon Worcestershire sauce
3 tablespoons flour
1 tablespoon olive oil
4 thin slices noble cheese
4 grainy burger buns, split in half
2 carrots, grated
4 cups rocketarugulaX
4 teaspoons beetrootbeetsX relish

Instructions

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1 Preheat oven to 180°c on grill. Make patties immediately before you cook them. In a food processor, blitz the lentils, mushrooms, eggs, breadcrumbs, garlic and Worcestershire sauce until well combined and sticky. Stir in flour. Separate mixture into 4 equal portions and shape into even-sized patties about 2cm thick.

2 Heat oil in a large non-stick frying pan over a medium heat. Cook the patties for 5 minutes each side until golden and cooked through.

3 Meanwhile place a slice of cheese on the top halves of the buns and place under the grill until cheese is melted and bun is lightly golden. To assemble the burgers, spread relish on the bottom of each bun and layer with a mushroom patty, grated carrot, plenty of rocket, then top with the cheesy top.

Variations

Make it gluten free: Use gluten-free breadcrumbs, buns and Worcestershire sauce.

Nutrition Info (per serve)

Calories 438 cal

Kilojoules 1830 kJ

Protein 24 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 11 g

Sodium 690 mg

Calcium 340 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.