Lentil millet burgers

These burgers pack a protein punch along with a nice nutty texture thanks to the millet.

by Emily Richards PH Ec.
261 cal Serves 5
Prep time 0h 20m
Cook time 0h 35m
Total time 0h 55m
Close up of dried lentils



  1. Step 1

    In a skillet, heat oil over medium heat. Cook onions, garlic and chili powder for 2 minutes. Stir in millet until coated. Add broth and bring to a boil. Reduce heat to medium low; cover and cook for about 20 minutes or until liquid is absorbed.
  2. Step 2

    Meanwhile, place lentils in a bowl and using potato masher, mash until smooth. Add millet mixture, egg white and cilantro; stir until well combined. Using a 1/2 cup (125 mL) dry measuring cup, divide mixture and form into five, 1-inch (2.5 cm) thick burger patties.
  3. Step 3

    Spray large nonstick skillet with cooking spray and panfry patties, in batches if necessary, over medium high heat for about 5 minutes per side or until golden brown.
  4. Step 4

    Serve with tomato slices.


  • Make these up to 2 days ahead, cover and refrigerate. Enjoy them cold or reheated in the microwave. Tuck them into a pita or break them up onto a green salad for a different lunch option.

Nutritional information

Per serving (1 burger)

11 g
330 mg
516 mg
Total fat
4 g
Saturated fat
0 g
0 mg
47 g
8 g
1 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2013.