Lamb and Lentil Burgers
These incredibly soft burgers are packed full of hidden goodies and freeze exceptionally well. They can be easily re-heated (I like to steam them) and served with a side of veg.
Equipment
- 1 food processor
- 1 baking tray
- baking paper
Ingredients
- 1/2 sweet potato
- 1 small egg
- 1 cup french style lentils
- 200 gm ground lamb mince
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Pre-heat oven to 200° and line a baking tray with baking paper. Wash and boil lentils for 15 mins until soft. Cut up and steam sweet potato until easily pierced with a fork.
- Combine lentils and sweet potato in the food processor until smooth consistency.
- Fold in the lamb mince (do not use the food processor, it will ruin the softness of the patties) and the small egg. Stir in the spices (optional).
- Scoop out mixture onto baking tray (it will be extremely soggy, but should hold a basic shape when spooned onto the tray) using a tablespoon to create desired shapes.
- Place on the top tray of the oven and cook for approx. 30 minutes until easily lifted from the baking paper without sticking.
- Serve with veggies. Featured serving suggestion: Carrot and parsnip chips with spinach and garlic yoghurt sauce.
3 Comments
Mel
Thanks for this recipe!! Just to check, is it 1 cup lentils as when dry, or 1 cups lentils once they’re boiled (as they expand a fair bit)?
Miriam Fox
Once booked for about 20mins. This will ensure a nice soft texture for the meatballs.
Miriam Fox
Once boiled for about 20mins. This will ensure a nice soft texture for the meatballs.