1 tbsp oil
1⁄2 can (19 oz/540 ml) lentils, about 1 cup
1⁄4 cup drained julienned sundried tomatoes
1⁄2 lb (225 g) lean ground beef
1⁄4 cup crumbled feta cheese, optional
4 burger buns
Toppings (optional): zucchini ribbons, red onion, lettuce, sliced tomato
- In a fry pan, heat oil over medium heat.
- Meanwhile, drain and rinse lentils. Chop sundried tomatoes into small pieces. Place both in a bowl. Crumble in ground beef, seasoning, and add egg and feta, if using. Mix well; lentils will mash as you combine the ingredients. Form mixture into four patties.
- Pan fry patties until cooked through and edges are crispy, about 3 min per side.
- Tuck into buns and add toppings, if desired.
If you have extra time, prep ahead and cook green lentils. They have an earthy, peppery flavour. Bring 4 cups water and 1 cup of lentils to a boil. Reduce heat; partially cover and simmer until tender, about 15–18 min. Drain; refrigerate up to 1 week.