Eat well & use it all

(recipe page 82)

(recipe page 82)

Less-meat Mince for Burgers

In this recipe we keep it very simple: a small amount of mince, brown lentils and seasoning that doesn’t get carried away. You could use more aromatic herbs if you want a more sophisticated burger, or enjoy its simplicity and let the condiments do the talking.

Makes 4–5 burger patties

1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 handful torn parsley leaves
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dried thyme or oregano
1½ teaspoons smoked paprika
200g canned or cooked brown lentils
300g minced meat of your choice
1 tablespoon Worcestershire sauce
½ cup fresh breadcrumbs vegetable oil, for cooking

Place the onion, garlic, parsley, salt, pepper, dried herbs and paprika in a food processor and blitz until finely chopped. Add the lentils and blitz again until roughly combined – don’t let it turn into a paste!

Tip the mixture into a bowl, then add the mince, Worcestershire sauce and breadcrumbs. Mix together with your hands until combined. Form the mixture into 4 equal-sized burger patties and refrigerate for 30 minutes to 1 hour.

Heat a little vegetable