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Recipe by

Lentils.org

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Italian Burger

Prep Time: 20 Minutes

Total time: 40 Minutes

Servings: 14

A blended burger patty of ground beef, red lentils, roasted mushrooms, onion, garlic, oregano, basil, and parsley, grilled and served atop a soft bun with baby arugula, a parmesan tuile, and an arrabbiata ketchup.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 lb (500 g) whole red lentils, cooked, pureed

    1 lb (500 g) mushrooms, roasted, pureed

    1 lb (500 g) ground beef

    1 cup (250 mL) onion, chopped, sautéed

    ¼ cup (60 mL) garlic, chopped, sautéed

    ¼ cup (60 mL) oregano, chopped

    ¼ cup (60 mL) basil, chopped

    ¼ cup (60 mL) flat leaf parsley, chopped

    2 quarts (2 L) baby arugula

    1 cup (250 mL) grated Parmesan cheese

    1 cup (250 mL) grated Pecorino Romano cheese

    3 ½ cups (875 mL) arrabbiata ketchup*

    14 burger buns


Directions

  1. Preheat oven to 400⁰F (200⁰C).
  2. Combine pureed lentils, mushrooms, and ground beef. Add onions, garlic, oregano, basil, and parsley.
  3. Form 14 4 ounce (125 g) patties. Reserve.
  4. On a sheet try lined with a silicon baking pad, create small piles of cheese, approximately 2 Tbsp (30 mL)/3 inches (7.5 cm) in size with equal parts Parmesan and Pecorina Romano. Bake in the oven for approximately 4 minutes until golden brown and melted. Remove from oven and allow to cool on tray before service.
  5. Grill burgers on a flat top to desired burger doneness.
  6. To build the burger, top bun with a patty, ½ cup (125 mL) baby arugula, a parmesan tuile, and 1 Tbsp (30 mL) of arrabbiata ketchup.

*TO MAKE ARRABBIATA KETCHUP:
3 Tbsp (45 mL) extra virgin olive oil
1 Tbsp (15 mL) crushed red pepper flakes
1 cup (250 mL) yellow onion, minced
2 Tbsp (30 mL) garlic puree
3 1/3 cups (825 mL) canned whole tomatoes
½ cup (125 mL) fresh basil leaves, torn
1 tsp (5 mL) salt
½ tsp (2 mL) pepper

Heat oil in a large saucepan. Add red pepper flakes and onions and sauté for 5 minutes until translucent. Add garlic and tomatoes and cook until fragrant, breaking up tomatoes with a spoon. Reduce heat to a simmer and cook for 20 minutes. Place all ingredients in a blender and process until smooth. Pass through a fine mesh strainer back into pot and reduce as necessary to achieve desired consistency of finished sauce.


Nutritional Information

  • Serving Size: per burger
  • Per serving:
  • Calories 260
  • Total Fat 15 g
  • Saturated Fat 6 g
  • Cholesterol 45 mg
  • Carbohydrates 12 g
  • Dietary Fibre 4 g
  • Sugar 3 g
  • Protein 18 g
  • Sodium 540 mg
  • Potassium 389 mg
  • Folate 74 mcg