Burgers with Lentil Hummus

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w3 beef burgers with red peppers & lentil hummus-3

Burgers with Lentil Hummus

The idea to make a lentil hummus was based on the fact that although I adore chickpea hummus, chickpeas have the lowest protein and highest carbohydrate content of all legumes. Lentils have a more favorable nutrition profile. And I’m happy to report the lentil hummus tastes pretty delicious as well.

These burgers are a regular feature in out house. By cooking them on a bed of salt, instead of in oil you get a lovely crust on the burger – almost as good as something from the BBQ.

enough for 2
takes: 15 minutes

450g (1lb) ground (minced) beef
1 can lentils (400g / 14oz), drained
4 tablespoons lemon juice
4 tablespoons tahini
1 jar roasted red peppers (285g / 10oz)

1. Heat a frying pan on a very high heat. Shape the beef into 2 burger patties. Sprinkle a scant teaspoon of salt over the base of the pan. Cook burgers for 3-4 minutes on each side.

2. Meanwhile, whizz lentils, lemon juice & tahini in a food processor. Taste. Season.

3. When the burgers are cooked, remove from the pan and add the drained peppers. Cook peppers for a minute or until just heated through. Serve burgers on a bed of hummus with peppers on top.

Quantities for Different Serving Sizes

It’s easy to increase or decrease this recipe. Just make sure your pan is large (or small) enough to hold the burgers. Or cook them in batches.

Prepare Ahead?

The hummus can be made at any stage. I think the burgers are best when hot from the pan, but you could cook ahead and reheat them if that works for you.

Variations

sesame free – make a lentil sauce by replacing the tahini with extra virgin olive oil. Or replace the tahini with almond or other nut butter.

vegetarian / vegan – try the lentil burgers from this weeks recipes and serve with this hummus and peppers. Or you could serve these zucchini burgers with the lentil hummus.

for fun – cook the burgers and serve with your usual favourite burger accompaniments.

carb lovers / more substantial – serve on burger buns.

paleo (gluten, grain + dairy-free) – replace lentils with cooked broccoli or cauliflower to make the hummus.

more veg
– serve with a green salad.

Problem Solving Guide

too bland – season with salt & pepper and lemon juice.

too salty – cooking burgers on a salt crust this way, you need to be careful not to add too much salt. Next time use less, for now try scraping off the salty outer crust. Also make sure you don’t add salt to the beef when forming the patties – there will be enough seasoning from the crust.

too dry – stir a few tablespoons of extra virgin olive oil into the hummus. Also next time try and use ground beef with a higher fat content.

hummus too runny – lentils are a lot softer than chickpeas so make sure you drain them well before using.

can’t find tahini? – tahini is ground up sesame seeds and is usually found in the ‘health food’ section of the supermarket. You might need to go to a dedicated health food store to get it. In Australia it’s readily available in supermarkets or middle eastern grocery stores.

burgers burning – cooking the burgers over a very high heat like this, you need to make sure they aren’t too thick, otherwise the middle won’t be cooked and the ourside will be burned.

burgers undercooked – again its important to make sure you make your burger thin enough so it will cook in a few minutes. If you’re unsure whether they’re cooked enough or not, cut into the burgers with a knife to have a look. With practice you’ll learn when they’re done but for now the best way to know is to look!

Waste Avoidance Guide

ground (minced) beef – freeze it.

lentils / tahini / jar roasted red peppers – keep in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Serving Suggestions

Great on its own. A green salad makes a nice accompaniment. On cheat days serve with a side of home made chips (fries).

The hummus can be used everywhere but be careful because it can be easy to over indulge.

Leftover Potential

Hummus is great stored in the fridge for a week or two. The burgers will keep in the fridge for a few days. Reheat gently in a pan before serving.

Related Links

on stonesoup: cold oil potato chips [for cheat day!]

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