Some people may assume that a healthy burger recipe must be made without meat, but this version excites me because it offers 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 the lentils improve the texture of the burgers; my kids don’t even notice them at all. (In fact, they told me that this burger tastes like McDonald’s, which is a high compliment coming from them.)
⭐⭐⭐⭐⭐ Featured Review “My husband said that it was the best burger he has ever eaten. Amazing!” -Anna
Healthy Burger Recipe Ingredients
- Ground Beef . I use 85% lean ground beef for the best texture, but a leaner option works as well. Shop for grass-finished beef, meaning the cattle consumed only grass for their entire lives. This type of beef may have a lower saturated fat content than grain-fed beef.
- Lentils. I like to use 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 hamburgers any other way after you try these!
How to Make Healthy Burgers with Ground Beef
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 pureed, and it’s fine if some lentils remain intact. They will still be totally unnoticeable when the burgers are cooked.
Note: 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 and lentil mixture with a 1/3-cup measure, 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 160°F when using a meat thermometer during cooking.
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 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, 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.
IngredientsUS CustomaryMetric1x2x3x
- 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
- Baked French Fries
- Healthy Ketchup
- Homemade Spicy Mustard
- Healthy Burger Sauce
Healthy Burgers (With Sneaky Fiber!)
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.
