Christmas dinner meets a burger in this quick weeknight wonder. The lentil burgers can be substituted with chicken or beef burger patties
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 645 |
| Fat | 22.6g |
| Saturates | 9.7g |
| Protein | 25.1g |
| Carbs | 77.8g |
| Sugars | 28.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest and juice the orange. Place the zest and juice in a bowl along with the wild cranberry sauce, cinnamon and ginger. Mix and set aside.
Peel and crush the garlic. In a small bowl, whisk together the garlic, maple syrup, soya sauce and balsamic vinegar.
Heat a grill pan or non-stick pan over a medium-high heat.
Generously brush the patties with the glaze then place on the hot grill pan. Cook for 4-5 minutes per side, or until golden. In the last 2 minutes, place the brie slices on the patties to melt slightly before removing the patties from the grill.
Slice the burger buns in half and lightly toast them on the grill pan or in a toaster. Generously spread the mayo on the base of a bun then layer with some lettuce, the patty and a dollop of cranberry chutney. Top with the other half of the bun. Repeat the process with the remaining buns.
Serve immediately.
