You won’t even be able to taste the lentils in this tasty burger. Amazing for a summer barbecue, or for fathers day! Adding lentils and zucchini increases the fibre and nutrients. Use extra-lean ground beef to decrease the saturated fat. These store well for leftovers or you can freeze and thaw at a later time when you are in a rush!
In a large bowl, combine the lentils and beef.
Grate the zucchini using a cheese grater. Drain the water from the zucchini by squeezing handfuls and letting the water run through your fingers. Add to the grated zucchini to the bowl with the beef along with the Worcestershire, egg, garlic powder, salt, and pepper.
Mix until combined and form into 6 patties about 3 to 4 inches wide.
Heat a large frying pan or grill pan over medium heat with 2 teaspoons oil.
Cook burgers about 5 minutes per side until golden. You can also bake for about 20 minutes at 400˚F (200˚C) on a rimmed baking sheet. Internal temperature of burgers should read 160˚F (71˚C) with an instant read thermometer.
Serve burgers on thin buns with desired toppings
