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Healthy easy family friendly meal planning with shopping list

Beef & lentil burgers with eggs & garden salad

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Small pot
  • 2 Large bowls
  • 1 Frypan

Ingredients

Egg

  • 4 eggs

Patties

  • 50 g cheese
  • 400 g brown lentils canned
  • 6 gherkins
  • 400 g beef mince
  • 1 tbsp olive oil
  • 2 tbsps Dijon mustard
  • 4 burger buns or gluten-free burger buns

Dressing

  • 1 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • ½ tsp Dijon mustard

Salad

  • ½ lettuce
  • 200 g cherry tomatoes or 2 tomato
  • 1 cucumber
  • 1 carrot

Instructions

Before you start

  • Bring a steamer pot of hot tap water to a boil. Bring a small pot of hot tap water to a boil.

Cook eggs

  • Cook 4 eggs in the small pot of boiling water for 8 minutes or until cooked to your liking. Drain and run under cold water to cool before peeling and slicing in half.

Make patties

  • Grate 50 g cheese. Drain and rinse 400 g brown lentils. Grate 6 gherkins and add to a large bowl with cheese, lentils, 400 g beef mince and a grind of pepper and mix until combined. Divide the beef mixture into 4 equal-size patties.

Cook patties

  • Heat 1 tbsp olive oil in a large frypan on a medium-high heat. Cook the patties for 1 minute on each side and then brush them with 2 tbsps Dijon mustard. Cook for 3 minutes on each side, or until golden and cooked through. Halve 4 burger buns and sit the burger patties inside, then slice each burger in half and re-toast the cut sides for a final 30 seconds, or until golden and cooked through.

Make dressing

  • In a large bowl whisk to combine 1 tbsp balsamic vinegar, 1 tbsp apple cider vinegar, 1 tbsp olive oil and ½ tsp Dijon mustard. Season with salt and pepper.

Make salad

  • Tear the leaves of ½ lettuce. Slice 200 g cherry tomatoes in half. Thinly slice 1 cucumber. Peel and julienne or grate 1 carrot. Add the lettuce, tomatoes, cucumber and carrot to the bowl with the dressing. Season with salt and pepper and toss to combine.

To serve

  • Divide the beef and lentil burgers between plates. Serve with the garden salad topped with eggs on the side.

Nutrition

Calories: 633kcal | Carbohydrates: 51g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 241mg | Sodium: 559mg | Potassium: 1215mg | Fiber: 11g | Sugar: 11g | Calcium: 247mg | Iron: 9mg