Makes 8

210g green lentils
2 small carrots, chopped
1 onion, chopped
3 garlic cloves, crushed
70g walnuts
70g sunflower seeds
70g whole wheat flour, plus extra if needed
120g whole grain bread, whizzed into breadcrumbs
2 eggs
2 tbsp tomato purée
2 tbsp soy sauce
1 tbsp fresh thyme leaves
2 tsp dried oregano
Salt and black pepper
8 whole wheat burger buns, lightly toasted

To serve:
Your favourite burger toppings

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.

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