Big beef and puy lentil burgers


1 large carrot
1 shallot, finely chopped
250g pack puy lentils & quinoa
400g Waitrose Aberdeen Angus lean beef mince (5% fat)
1 tbsp Cooks’ Ingredients sun-dried tomato paste
1 medium egg, beaten
2 x 205g bags Waitrose garden side salad, to serve


1. Coarsely grate the carrot and squeeze out any excess juice. Place in a large bowl with the shallot.

2. Add the lentils and quinoa, beef mince, sun-dried tomato paste and the egg. Combine well and shape into four even-sized burgers.

3. Grill the burgers for 5-7 minutes on each side until golden brown and cooked through. Serve with the salad.

Cook’s tip

Burgers made with lean mince and bolstered by fibre-rich puy lentils and quinoa offer a quick and healthy supper. A spoonful of sun-dried tomato paste lends a rich, intense flavour. Alternatively, you could add whole toasted spices, such as cumin or fennel (lovely with pork), a handful of chopped fresh herbs, such as parsley or basil, some chopped pickled jalapeños or preserved lemons. If making lamb burgers, add a spoonful of Belazu chermoula paste.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1435.112kJ
Fat 15g
Saturated Fat 4g
Carbohydrate 22.8g
Sugars 5.8g
Salt 0.7g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Wed Jan 16 13:57:00 GMT 2013.