Makes 8
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Cook the lentils according to package instructions. Drain well and set aside to cool.
  2. In a food processor, whizz together the onion, carrots, garlic, walnuts and sunflower seeds until finely chopped, then transfer to a large bowl.
  3. Add half of the cooked lentils to the food processor and pulse until slightly mashed, then transfer them to the bowl along with the remaining lentils.
  4. Add the breadcrumbs, herbs and some salt and black pepper.
  5. In a measuring jug, beat the eggs together with the tomato purée and soy sauce. Pour into the bowl and stir everything together, adding the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed. Place in the fridge for 30 minutes.
  6. Form into eight equal patties. Place on a baking tray and refrigerate for 30 minutes.
  7. Heat the olive oil in a large pan over a medium-heat. Working in batches, cook the burgers for 5-6 minutes per side. Serve on toasted wholewheat burger buns with your favourite burger toppings.

Nutrition Facts

Per Serving: 308kcals, 19g fat (2.8g saturated), 11.1g carbs (6.6g sugars), 22.8g protein, 1.2g fibre, 0.659g sodium