Mushroom and lentil burger

Ingredients

• 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
• 27 3/10 gm olive oil
• 1 large (about 160g) brown onion, thinly sliced into rings
• 4 soft soy-linseed bread rolls, split in half, buttered
• 40g salad

Method

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