Lentil, Chicken, and Mushroom Burgers

Name: Lentil, Chicken, and Mushroom Burgers
Prep time: 15 min
Cook time: 12 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 chicken breast; 80g cooked lentils; 4 or 5 mushrooms; 1 garlic clove; 1 egg yolk

Chicken & turkey

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Today I'm making chicken and lentil burgers with mushrooms, an easy way to give meals a different spin without any fuss. They are made with chicken breast, cooked lentils, mushrooms, garlic, and an egg yolk, and cooked in a skillet without any oil. These quantities make two servings, perfect for lunch or dinner.

I love combining lentils with chicken and mushrooms because it is such a great way to work legumes into your diet. The egg yolk helps bind the mixture; to shape them easily with your hands, make sure to drain the lentils thoroughly and dry the mushrooms well after cleaning so they don't release extra water. Feel free to toss in your favourite spices and make them your own.

For more ideas, check out my Chicken and courgette burgers and Rice, lentil, and chicken burgers, two great ways to shake up burger night.

Prep: 15 minCook: 12 minServes: 2

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Ingredients

Ingredients you'll need for this recipe

1 chicken breast
80g cooked lentils
4 or 5 mushrooms
1 garlic clove
1 egg yolk

Step by step

Method

1Finely chop the chicken breast, mushrooms, and garlic, and place everything in a shallow bowl.
2Add the lentils and mix well so they blend into the rest of the ingredients.
3Finally, add the egg yolk.
4Knead the mixture thoroughly with your hands.
5In a non-stick skillet over medium heat, shape portions of the mixture into burgers and place them in the pan.
6Cook on both sides, flipping once (you can use a lid to help them cook through properly).
7All done! Our Lentil, Chicken, and Mushroom Burgers are ready to serve.

Extras

1You can make these with pre-minced chicken.
2You can also bake them in the oven; I cooked mine in a dry skillet to save time.
3Season them however you like: salt, pepper, or even a pinch of curry powder adds wonderful flavour.
4The green bits you see in mine are fresh spinach leaves I chopped in at the end to add a touch of colour.

Frequently asked questions

How do I keep the burgers from falling apart in the pan?

Drain the lentils thoroughly and dry the mushrooms well after cleaning so the mixture does not get too wet. Shape them into compact patties and use a good non-stick skillet since they cook without oil; wait until the underside is nicely set before flipping.

Can I freeze these chicken and lentil burgers?

Yes, you can freeze them once cooked and completely cooled. Separate them with baking parchment and store in an airtight container. Thaw in the fridge and reheat until piping hot right through to the centre.

Are these lentil and chicken burgers gluten-free?

The recipe contains no flour or breadcrumbs, and the ingredients are naturally gluten-free. If you are cooking for someone with coeliac disease, check the labels on the cooked lentils and any spices you add, and take care to prevent cross-contamination.