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

Recipe and photo credit: 


  • 3 Tbsp butter
  • 1 small onion, finely chopped
  • 1 1 small apple, cored, peel left on, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp curry powder
  • 1 tsp fresh thyme leaves
  • 1 1⁄3 lb ground chicken
  • 1 cup cooked or canned green lentils, drained and rinse
  • ½ cup panko bread crumbs
  • 1 Tbsp Dijon mustard
  • 1 large egg
  • 1 tsp sea salt
  • ½ tsp 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.


  1. Heat butter in a large skillet, over medium heat. Sauté onion and apple until soft, about 5 minutes.
  2. Stir in garlic, curry powder, and thyme, cook 2 minutes longer. Remove from heat.
  3. Add ground chicken, lentils, panko, mustard, egg, salt, and pepper in a large bowl. Stir just to combine. Cover, and refrigerate 1 hour.
  4. Shape burgers into 6 patties.
  5. 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.
  6. Serve on hamburger bun, and top with condiments as desired.
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