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.
Keyword 6 Months +, dinner, easy, meal-prep
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Servings 8Burgers
Cost $5
Equipment
1 food processor
1 baking tray
baking paper
Ingredients
1/2sweet potato
1smallegg
1cupfrench style lentils
200gmground lamb mince
1tspcumin
1tsppaprika
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.