Give beef burgers a boost with canned lentils, grated zucchini and a topping of coriander and cherry tomatoes.
Ingredients
- 400g can green lentils, rinsed, drained
- 300g lean beef mince
- 1 small zucchini, coarsely grated
- 1 egg
- 250g cherry tomatoes, halved
- 2 tablespoons chopped fresh coriander
- Olive oil spray
- 90g (1/3 cup) low-fat hummus
- 4 wholegrain rolls, split, toasted
- 1 Lebanese cucumber, trimmed, thinly sliced
- 80g (2 cups) baby spinach leaves
Method
- Step 1Place the lentils, mince, zucchini and egg in a large bowl. Season with salt and pepper. Use clean hands to mix until well combined. Shape into 4 patties. Place on a baking tray. Cover and place in the fridge for 10 minutes to chill.
- Step 2Meanwhile, combine the tomato and coriander in a bowl.
- Step 3Spray a barbecue grill or chargrill with oil and heat on medium-high. Cook the patties for 4 minutes each side or until lightly charred and cooked through. Spread the hummus over the base of each roll. Top with the cucumber, spinach, patties, tomato mixture and remaining roll.
- High fibre
- Low kilojoule
- Lower gi
Nutrition
1780 kj
Energy
12g
Fat Total
3.5g
Saturated Fat
11g
Fibre
31g
Protein
47g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ian Wallace
- Publication: Australian Good Taste
0