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Home Recipes Low fat

Mushroom and lentil burger

bgdiet by bgdiet
January 4, 2019
in Low fat, Recipes
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Mushroom and lentil burger
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Mushroom and lentil burger

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 1 x 400g can lentils, rinsed, drained
  • 2 garlic cloves, crushed
  • 380g mushroom cups, coarsely chopped
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 2 eggs, lightly whisked
  • 2 egg whites
  • Salt & freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 large (about 160g) brown onion, thinly sliced into rings
  • 4 soft soy-linseed bread rolls, split in half, buttered
  • 40g salad

Method

  • 1
    Kids’ task: Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.
  • 2
    Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.
  • 3
    Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.
  • 4
    Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.

Source: taste.com.au

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