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Big beef and puy lentil burgers
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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.
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.
Typical values per serving:
This recipe was first published in January 2013.