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Boost the fiber in your chicken burger with lentils—and get bonus points for incorporating plant-based protein into your day.

Recipe and photo courtesy of

Makes 6 Servings
Prep Time: 
Cook Time: 
3 Tbsp (45 mL) butter
1 small onion, finely chopped
1 small apple, cored, peel left on, finely chopped
2 garlic cloves, minced
1 tsp (5 mL) curry powder
1 tsp (5 mL) fresh thyme leaves
1 1⁄3 lb (600 g) ground chicken
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
½ cup (125 mL) panko bread crumbs
1 Tbsp (15 mL) Dijon mustard
1 large egg
1 tsp (5 mL) sea salt
½ tsp (2 mL) ground black pepper canola oil, for the grill
6 hamburger buns
Optional garnishes: aged white cheddar slices, bacon, tomato slices, lettuce, pickles, mayonnaise, mustard, ketchup.
How to make it 

Heat butter in a large skillet, over medium heat. Sauté onion and apple until soft, about 5 minutes.

Stir in garlic, curry powder, and thyme, cook 2 minutes longer. Remove from heat.

Add ground chicken, lentils, panko, mustard, egg, salt, and pepper in a large bowl. Stir just to combine. Cover and refrigerate 1 hour.

Shape burgers into 6 patties.

Preheat and brush grill with canola oil. Cook burgers 6-7 minutes per side over medium high heat. Flip once. Cook until no longer pink in middle.

Serve on hamburger bun, and top with condiments as desired.