Lentil kale burger

Name: Lentil kale burger
Cook time: 1 h
Yield: 4
Ingredients: 4g Smoked paprika; 150g Brown lentils, dried; 20g Ground linseed; 15g Nutritional yeast; 30g Walnuts, finely chopped; 4g Dijon mustard; 100g Fresh kale; 50g Fresh parsley; 5g Fresh minced garlic; 55g White onion; 500ml Water; 1.4g Black pepper; 2.5g Salt; 56g Soft brown rolls, 4; 20g Beef tomato, 1 slice; 5g Romaine lettuce, 1 leaf

1h
4
388 kcal
Intermediate
Vegan
Nuts , Gluten

Per 267 g contains

Energy 388 kcal 1631 kj

19%

Fat 10.4 g

14%

Saturates 1.4 g

Sugar 5.1 g

Salt 1.4 g

23%

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

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Authored by Rowanna Watson

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!

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

Start by mincing the garlic and dicing half an onion.
Add the lentils, water, garlic and onion to a pot and simmer for 45 minutes, or until the lentils are soft.
Use a grinder/mortar and pestle to grind the linseeds and set aside.
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.
Strain the lentils once they are done.
Place the lentils back into the pot and add in the ground linseed, kale, paprika, walnuts, salt, pepper, mustard and parsley. Mix thoroughly.
Mash all the ingredients together with a potato masher.
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.)
Grill or fry the burgers for a few minutes on each side until cooked. Serve with salad or on a wholegrain burger bun.

Typical Values	per 100g	per 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
Fibre	3.7 g	9.8 g
Protein	8.1 g	21.5 g
Salt	0.5 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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