Level up your burger game with this delicious open lentil and lamb burger! Packed with protein, flavour, and the perfect balance of hearty and fresh.
Serves 1, 30 minutes
Meal Breakdown 2125 KJ
Protein 34g
Carbohydrates 43g
Fats 18g
Ingredients
- 50g lean lamb mince
- 50g canned brown lentils (rinsed and drained)
- 10g fresh parsley
- 2g cumin
- 2g dried oregano
- 10g wholegrain breadcrumbs
- 25g egg
- 30g wholegrain bread roll
- 100g cucumber
- 60g tomato
- 50g spinach
- 1/2 tbsp olive oil
- 20g Greek yoghurt (non-fat)
- 10 ml lemon juice
Method Steps
- Combine lamb mince, lentils, parsley, cumin, oregano, breadcrumbs and egg in food processor. Form into burger patty using hands adding additional breadcrumbs if required to hold patty together. Place in refrigerator for at least 15 minutes.
- Meanwhile, prepare salad ingredients. Slice tomato finely and grate cucumber.
- Heat olive oil in non-stick frypan over medium heat. Add patty and cook for 6 minutes each side, or until cooked through.
- Serve on bottom half of wholemeal bun. Mix cucumber through Greek yoghurt and squeeze over lemon juice. Layer onto bun along with remaining salad ingredients.