Garlic mushroom burgersReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free breadcrumbs, buns and Worcestershire sauce.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 11g
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