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Grilled lentil burgers with minced meat, served with fresh vegetables and sauces
A wholesome burger patty combining beef and lentils for extra juiciness.

Juicy beef and lentil burgers

Author: Flavelo
Recipes Main Courses
This recipe is a masterpiece of 'flexitarian' cuisine: combining the rich taste of meat with the fibre and nutty character of lentils. Not only is it more economical and healthier than a pure meat burger, but the texture of the lentils also helps keep the patty juicier, preventing it from drying out on the grill grate. A modern classic where pulses and meat live in perfect symbiosis.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Grill spatula
  • Grill grate or pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

In a large bowl, mix the meat, lentils, egg, onion, garlic, spices, and breadcrumbs by hand. Knead until the mixture becomes sticky and pulls away from the side of the bowl.

Tip: During kneading, meat proteins (myosin) dissolve and form a web, holding the burger together during cooking (Protein cross-linking).
2 ✓

Shape into 4 firm patties. Press a small indentation into the centre with your finger.

Tip: During cooking, the meat contracts and the centre puffs up. The indentation counteracts this, keeping your burger flat.
3 ✓

Heat up the grill. Brush the grate and patties lightly with oil. Cook for 4-5 minutes on each side until they get a dark brown crust.

Tip: Only turn when it releases from the grate. If you force it, it will tear.
4 ✓

In the last minute, toast the cut side of the halved buns on the grate.

Tip: The toasted surface is not only tasty but prevents sauces from immediately making the bun soggy.
5 ✓

Assemble the burger: bun bottom, lettuce, meat, vegetables, sauce, bun top.

Tip: Putting lettuce at the bottom insulates the bun from the hot meat juices.

Recipe FAQ

The patty falls apart on the grill. What did I do wrong?
Likely there wasn't enough binder (egg, breadcrumbs) or you didn't knead it enough. Chill the patties for 20 minutes after shaping, this helps them hold together.
Can I use tinned lentils?
Yes, but drain thoroughly and mash slightly with a fork so the mixture isn't too wet.

Ingredients

  • 300 g Minced beef (max. 20% fat content)
  • 200 g Cooked lentils (drained, slightly mashed)
  • 1 head Onion (very finely chopped)
  • 2 cloves Garlic (crushed)
  • 1 whole Egg
  • 50 g Breadcrumbs
  • 1 bunch Fresh parsley (chopped)
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 2 tbsp Oil (for brushing)
  • 4 pieces Burger buns
  • 4 leaves Lettuce
  • 1 whole Tomato (sliced)
  • 1 head Red onion (sliced)