Mushroom and lentil burger

This tasty vegetarian burger ticks all the right boxes - low-fat, low-kilojoule and high in fibre.

• 1 x 400g can lentils, rinsed, drained
• 2 garlic cloves, crushed
• 380g mushroom cups, coarsely chopped
• 30g (1/3 cup) dried (packaged) breadcrumbs
• 2 eggs, lightly whisked
• 2 egg whites
• Salt & freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 1 large (about 160g) brown onion, thinly sliced into rings
• 4 soft soy-linseed bread rolls, split in half, buttered
• 40g salad

Energy 1406kJ	Fat saturated 3.00g
Fat Total 13.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g	Dietary Fibre 9.00g
Protein 21.00g	Cholesterol 109.00mg
Sodium 357.60mg

All nutrition values are per serve.

1. Step 1

   Kids' task: Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.

2. Step 2

   Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.

3. Step 3

   Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.

4. Step 4

   Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.