Lentil kale burger

  • 1h
  • 4
  • 388 kcal
  • Intermediate
  • Vegan
  • Nuts, Gluten

Per 267 g contains

388 kcal 1631 kj
19%
10.4 g
14%
1.4 g
7%
5.1 g
5%
1.4 g
23%

of an adult's recommended intake.
Typical energy values per 100g: 611kj/145kcal

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Image of Rowanna Watson
Authored by

Vegan Health Coach, Author

Reviewed by Rose Constantine Smith

High in healthy protein and energy, a great go-to burger mix for those who are on the go.

My lentil kale burger is great for those with gout, as lentils are low in purine, with the fresh parsley adding a delicious summery flavour.

This is a great, original vegan burger option; don't feel like you have to be left out!

Ingredients

For the burger patties
  • Smoked paprika
    4g 0.15oz
  • Brown lentils, dried
    150g 5.2oz
  • Ground linseed
    20g 0.7oz
  • Nutritional yeast
    15g 0.52oz
  • Walnuts, finely chopped
    30g 1.05oz
    Nuts
  • Dijon mustard
    4g 0.15oz
  • Fresh kale
    100g 3.5oz
  • Fresh parsley
    50g 1.7oz
  • Fresh minced garlic
    5g 0.17oz
  • White onion
    55g 2oz
  • Water
    500ml 18fl oz
  • Black pepper
    1.4g 0.05oz
  • Salt
    2.5g 0.07oz
For serving
  • Soft brown rolls, 4
    56g 2oz
    Gluten
  • Beef tomato, 1 slice
    20g 0.7oz
  • Romaine lettuce, 1 leaf
    5g 0.17oz
Show all

Cooking Method

  1. Start by mincing the garlic and dicing half an onion.
  2. Add the lentils, water, garlic and onion to a pot and simmer for 45 minutes, or until the lentils are soft.
  3. Use a grinder/mortar and pestle to grind the linseeds and set aside.
  4. Wash and de-stem the kale. Then finely chop in a food processor. Add the parsley bunch and pulse until the greens are finely chopped.
  5. Strain the lentils once they are done.
  6. Place the lentils back into the pot and add in the ground linseed, kale, paprika, walnuts, salt, pepper, mustard and parsley. Mix thoroughly.
  7. Mash all the ingredients together with a potato masher.
  8. Squeeze any excess water out with your hands. Then shape patties about 10 cm diameter and 1.5 cm thick. (The thicker the burger, the better it stays in shape.)
  9. Grill or fry the burgers for a few minutes on each side until cooked. Serve with salad or on a wholegrain burger bun.

Nutritional Information

Typical Valuesper 100gper 267g serving
Energy
145 kcal
611 kj
388 kcal
1631 kj
Fat
of which saturates
3.9 g
0.5 g
10.4 g
1.4 g
Carbohydrate
of which sugars
18 g
1.9 g
48 g
5.1 g
Fibre3.7 g
9.8 g
Protein8.1 g
21.5 g
Salt0.5 g
1.4 g

Lentils

Lentils are a source of protein and low in fat. They are also low in purines (uric acid) which is really useful for those with gout.

Linseed

Linseed is high in omega-3 fatty acids, which have been shown to have heart-healthy effects. 

Parsley

Parsley is great for preventing bad breath, boosting your immune system and stimulating digestion. A real herby powerhouse!

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