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Some people may assume that a “healthy” burger is made without meat at all, but this recipe excites me because you get the best of both worlds. It’s made with lean ground beef and lentils, so you get double the amount of burgers without doubling your grocery bill.
Plus, there’s extra fiber in each bite!
Even if you’re not the biggest fan of lentils, I hope you’ll give this recipe a try. It’s actually mind-blowing how much they improve the texture of the burgers; my kids don’t even notice the lentils at all.
⭐⭐⭐⭐⭐ Featured Review
“My husband said that it was the best burger he has ever eaten. Amazing!” -Anna
Why You’ll Love These Healthy Burgers
They taste like a regular burger. When you flatten this recipe into thin patties, you can’t tell that the texture is anything other than ground beef. It’s perfect for picky eaters or anyone who wants to eat more plants without fully committing to a veggie burger. (If you make the patties too thick, the lentil flavor is more noticeable, so keep that in mind!)
They are flexible. You can also make this recipe with ground turkey to create a turkey burger instead. Or try it with chicken burgers, for a different variation.
They are budget-friendly. Typically, you’ll only get 4 burgers from 1 pound of beef, but this recipe yields 8 to 9 patties for the same amount of meat. Lentils are such an affordable addition! I used canned lentils for convenience, but you can also cook them from scratch ahead of time, if you prefer.
They are nutrient-dense. This recipe offers the best of both worlds. You’ll get a complete protein and heme iron from the beef, which the body absorbs more efficiently than non-heme iron, and you’ll also enjoy the folate, copper, and fiber from the added lentils.
They are simple to prepare. Simply toss 5 ingredients into a food processor and pulse briefly to combine everything. This is my preferred method for preparing the patties, but you can also mix the ingredients together in a large bowl if you prefer.
Healthy Burger Recipe Ingredients
- Ground Beef. Choose one that is 85% lean for the best texture, but if you prefer a leaner option, that will work as well. Shop for beef that is grass-finished, which means the cattle only foraged or consumed grass for their entire lives. This type of beef may have a lower saturated fat content than grain-fed beef.
- Lentils. I start with canned lentils for convenience. Simply drain and rinse, just like you would a can of beans. To cook lentils from scratch, cook 1/2 cup of dry lentils to yield roughly 15 ounces of cooked lentils. Cover the lentils with 3 inches of water, then bring them to a boil on the stovetop. Lower the heat to a gentle simmer and cook for 18 to 20 minutes until tender. Then drain and use as directed.
- Spices. Garlic powder, onion powder, and salt provide the perfect amount of flavor, without overpowering the burgers.
Unlike traditional burgers, which can become tough when seasoned ahead of time, these burgers develop an amazing texture thanks to the added fiber. You won’t want to make burgers any other way after you try these!
How to Make Healthy Burgers
Step 1:
In a large food processor fitted with an “S” blade, add in the ground beef, the cooked lentils, garlic powder, onion powder, and salt. Pulse several times until the mixture looks well combined.
You don’t want the meat to be pureed, and it’s okay if the lentils are still intact. They will still be totally unnoticeable when the burgers are cooked.
Detoxinista Tip
If you don’t have a food processor, mix these 5 ingredients together by hand in a large bowl. This is the more “authentic” way to make burgers, with a light touch! Luckily, the lentils make the texture of this recipe very forgiving, compared to a traditional beef burger.
Step 2:
Scoop the beef lentil mixture with a 1/3 cup measure, and then transfer it to your hands and form a ball.
Flatten the ball between your hands, creating a patty that is roughly a 1/2-inch thick. The thicker the burger, the more noticeable the lentils will be, so keep these on the thinner side for the best results.
Repeat with the remaining mixture until you have 8 to 9 patties.
Step 3:
Heat a skillet over medium-high heat and spray it with cooking oil to help prevent sticking. (You can also cook these on a grill, if you prefer.)
Depending on the size of your pan, you can cook 3 or more patties at a time. I can fit three burgers in my 10-inch cast-iron skillet, but you can cook all of them at once if you have a large griddle. The burgers should instantly sizzle when they hit the pan. Season with additional salt and pepper, if desired.
Cook for 3 to 4 minutes, until the edges of the burgers start to brown. Flip the burgers, and you should see a dark brown sear on the side that is now facing up.
Cook for an additional 3 to 4 minutes, until the burgers are thoroughly cooked. Repeat until all of the burgers are cooked.
Safety Tip
It’s recommended that ground beef reach an internal temperature of 160ºF if you want to use a meat thermometer as you cook.
Serving Suggestions for Healthier Burgers
Serve these healthy burgers on your favorite bun (gluten-free if needed) or in a lettuce wrap, accompanied by your favorite burger toppings. You can add cheese on top for the final minute or two of cooking, if you want to make a cheeseburger, or keep it dairy-free by adding ketchup, mustard, or my homemade special sauce.
For a family-style spread, you can set out slices of tomatoes, red onion, pickles, sliced avocado, and any other condiments you love. Everyone can build their own hamburger exactly how they like!
Serve with baked fries or Air Fryer French Fries, for an easy homemade side dish.
Healthy Burgers (Budget Friendly!)
Ingredients
- 1 pound lean ground beef
- 1 (15 oz. can) cooked lentils (about 1 1/2 cups, drained & rinsed)
- 1 teaspoon fine sea salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- In a large food processor fitted with an "S" blade, add the ground beef, drained lentils, salt, onion powder, and garlic powder. Process briefly, until the mixture sticks together, but isn't totally pureed. You just want the lentils to blend in with the meat. (Alternatively, you can mix this all together by hand in a bowl.)
- Use a 1/3 cup measure to scoop the meat, then roll it into a ball between your hands and flatten into patties about a 1/2-inch thick. The thinner the burgers are, the less noticeable the lentils will be. Repeat with the remaining mixture, forming 8 to 9 patties in total.
- Heat a skillet or griddle over medium high heat, then spray it with cooking oil before adding the patties. (I can usually fit 3 patties in a 10-inch skillet at once, but you may be able to cook them all at once on a griddle.) Add the burgers, and sprinkle the tops with a little extra salt, if you like. Cook for 3 to 4 minutes, until the edges are starting to brown.
- Flip the burgers (you should see a nice sear on the side you just flipped) and cook for another 3 to 4 minutes, until they are done to your liking. Ground beef should be cooked to an internal temperature of 160ºF, if you want to check with a meat thermometer. Repeat with the remaining burgers until they are all cooked.
- Serve these healthy burgers warm, with your favorite toppings. Leftover burgers can be stored in an airtight container in the fridge for 3 to 4 days, as long as you store them within 2 hours of cooking. You can also freeze these for up to 4 months! Thaw the individual patties in the fridge overnight before reheating again.
Video
Notes
Nutrition
More Recipes to Try
If you try this healthy burger recipe, please leave a comment and star rating below, letting me know how you like it.
Omg. My super picky young kids who like almost nothing that I make absolutely loved these!! And they were so simple! So fast! These will become a staple. Can’t believe it. Thank you!!!!!!
They were a hit with my family! Everyone enjoyed them and I will definitely make again. Thank you for another great recipe!
These are super tasty! I added cumin and chilli powder to mine. They were fantastic. What a great way to sneak in more fiber. They are super easy to make.
l LOVE THIS BUGRER ,IT IS SO GOOD.
Made these tonight for dinner and they were so easy and tasted great! My kids and husband didn’t even mention or ask about the lentils! Will definitely make these again!
These burgers are AMAZING! My 11 and 15 year olds loved these and said they were just as good, if not even better than “real” burgers. We don’t eat much red meat at all, and I *loved* that this was a great way not only to stretch the servings from a pound of grass fed meat, but also get lentils into the meal in such a tasty way. Also appreciate the lower calorie count and health benefits of the lentils. Bonus: I didn’t have to warm up the grill! Fantastic, easy weekday meal- especially using the shortcut of canned lentils. I made these exactly as written, and cooked each for about 3.5 minutes on each side. A definite keeper!
P.S. Love the new updates in the website. Really really love having dates on the recipes and seeing when/how how you update them. Also, it’s much easier to do searches for specific recipes now. Would love to see your spin on more fish recipes if you’re mulling any over.
My husband said that it was the best burger he has ever ate. Amazing!
I’m so happy to hear that!! Thanks for coming back to leave a review.
My mom did this meatloaf growing up to make the meat go further and add nutrients. I can’t wait to try this!
Oh, that’s a great idea for meatloaf; thanks for sharing! I hope you love the burgers, too.
I haven’t made these yet, but I plan to use dried lentils when I do. I am not familiar with canned lentils, but I assume they are the larger brown lentils because they keep their shape, which they would need to do to be canned. I always cook with the small orange lentils, which pretty much disintegrate when cooked. I don’t know if there is a flavour difference between the two, as well as the texture. Will this recipe work with them? Also, I wonder if I should cook them in beef bouillon, rather than in water. Has anyone tried this?
I haven’t tested this recipe with red lentils yet (the kind that get mushy) but if it blends into the meat pretty evenly, I assume it might work? I’d love to hear if you experiment with it. I think cooking with beef bouillon would be great!
Oh, and I don’t think I’d use more than 1 cup of the cooked red lentil “mush” to mix with the ground beef, since that will be much more compact of a measurement compared to the larger brown cooked lentils. Let us know if you try it!
These really are the best healthy burgers! My family members are picky and they couldn’t detect the lentils at all. I made them as thin as possible, like you suggested. I would love to see more comfort food recipes like this one to get my kids to eat more fiber.
I’m so glad these burgers were a hit! I’ll see what else I can come up with.