Half-Veggie Burgers

A lighter burger patty made with a savory blend of ground beef, hearty lentils, and bell peppers.

By Leanne Brown

Prep Time 10

Cook Time 10

Total Time 20

Course Main Dishes

Cuisine American

Servings Burgers

3 cups lentils or beans, cooked
1 cup bell pepper (or other vegetable that can stand up to cooking) , finely chopped
1 pound ground beef or other ground meat
1 egg, optional
salt and pepper
8 buns, optional

Roughly mash the lentils. Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly.
Mix the lentils, veggies, and meat with your hands in a large bowl. If you’re going to barbecue, add an egg to keep them from crumbling. Season with salt and pepper. Form into 8 patties.
Grill the patties either on the barbecue or a pan on the stovetop over medium-high heat. Sear until dark brown on one side, then flip ’em and do the same on the other side.
Serve, on toasted buns, if using, with your favorite condiments and fresh vegetables.
If you won’t eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.

Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."

Serving: 1 patty

Keyword 30 minutes or Less, Beans, Dinner, Picnic