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Easy-Cheesy Lentil Burger


The Patties:

  • 175ml (2 ½ cups) of water
  • 200g (1 cup) of dried brown lentils
  • 1 teaspoon of olive oil
  • 1 red onion, finely diced
  • 1 medium sized carrot, diced
  • 120g (1 cup) of cheddar cheese, grated
  • 2 teaspoons of fresh thyme
  • 1 teaspoon of garlic powder
  • 1 teaspoon of black pepper
  • 3 egg whites, lightly beaten

The Toppings

  • 2 Tomatoes, sliced
  • Whole grain mustard

The Buns

  • The choice of buns is down to you (we’re fans of Brioche Buns ourselves).


The Patties

  1. Place the lentils and water in a small pan and bring to a boil. Reduce heat, cover and simmer for about half an hour, or until tender. Remove from heat, drain and allow to cool in a mixing bowl.
  2. Mash the lentils lightly with a potato masher (any spoon will do if you don’t have one to hand).
  3. Combine other ingredients and mix thoroughly. Cover the mixture and place in the fridge for about 30 minutes.
  4. Remove the mixture and roll it into even sized balls and place them on a flat tray. Flatten them out into the size and thickness of the desired patties (TOP TIP: Use cookie cutters as moulds to help get uniform size and thickness). Place the tray in the fridge for another half hour.


  1. Make sure your buns are buttered and before you start cooking. Throughout the cooking process you’ll be placing them on the grill or in your grill pan for about a minute to toast them. When done, place a spoonful of mustard on the bottom half of each one.
  2. Either get your grill hot, or heat your Typhoon Cast Iron Grill Pan. Once hot, place the patties in the pan.
  3. After about 5 minutes, flip the patties. After another 5 minutes, the burgers should be ready! Place them in the buns and top with tomatoes!