Tested till perfect Beef and Lentil Burger With Cilantro Lime Mayo
Beef and Lentil Burger With Cilantro Lime Mayo
Photography by Jeff Coulson

Beef and Lentil Burger With Cilantro Lime Mayo

Serve these burgers to people who don't like lentils and they'll soon be converted! The beef and lentil combination gives them a tender texture, and the jalapeno supplies a spicy kick.

By Leah Kuhne and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2014

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

  • 300 g 300glean ground beef
  • 1 cup 1cupcooked brown lentils, cooled
  • 1 1oniononions, grated
  • 1/4 cup 1/4cupdried bread crumbs
  • 1 1eggeggs, lightly beaten
  • Half Halfjalapeño pepperjalapeño peppers, seeded and minced
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspeach ground cumin, and pepper
  • 4 4whole wheat hamburger bunwhole wheat hamburger buns, halved
  • 1 1tomatotomatoes, sliced
  • Half Halfavocadoavocados, peeled, pitted and thinly sliced

Cilantro Lime Mayo:

  • 1/3 cup 1/3cuplight mayonnaise
  • 1 tbsp 1tbspchopped fresh cilantro
  • 1 tsp 1tsplime zest
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Cilantro Lime Mayo: In small bowl, combine mayonnaise, cilantro and lime zest; set aside.

In bowl, combine beef, lentils, onion, bread crumbs, egg, jalapeño, garlic, salt, cumin and pepper; shape into four 4-inch (10 cm) wide patties.

Place on greased grill over medium- high heat; close lid. Grill, turning once, until instant-read thermometer inserted sideways into centre reads 160 F (71 C), 10 to 12 minutes.

Meanwhile, grill buns, cut side down, until golden, about 3 minutes.

Spread one-quarter of the mayo onto bottom half of each bun; top each with patty, tomato and avocado.

Tip from The Test Kitchen: Home-cooked lentils have a nicer texture than canned, and are much lower in sodium. To make 2 cups cooked, bring 2/3 cup rinsed dried lentils and 3 cups water to a boil. Reduce heat and simmer, covered, until lentils are tender, about 8 minutes for red lentils and 15 to 20 minutes for green or brown lentils. Drain.

Nutritional Information per serving: about

cal 498 pro 27g total fat 23g sat. fat 6g
carb 49g dietary fibre 9g sugar 9g chol 95mg
sodium 775mg potassium 790mg

%RDI:

calcium 10 iron 37 vit A 6 vit C 17
folate 68
This recipe is featured on Your monthly meal plan: 30 best BBQ recipes
All rights reserved. Transcontinental Media G.P. © 2014