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Lean, Mean Burger - 50 Servings

Lean, Mean Burger 50 Servings
Lean, Mean Burger 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Joe Serna Jr. Charter School (Recipes for Healthy Kids Challenge)


33 oz. dry lentils, cooked without salt

3.5 lb. potatoes, peeled

1 gal. water

1 c. onions, chopped

1 c. celery, chopped

2 c. dry bread crumbs

2 tsp. fresh parsley, minced

½ Tbsp. fresh rosemary, minced

¼ Tbsp. ground black pepper

50 hamburger buns, natural grain

1.75 lb. light mozzarella cheese, sliced

2 c. tomatoes, diced

1.10 lb. iceberg lettuce, shredded


Preheat oven to 350 F. Thoroughly wash all produce. Cut potatoes in medium pieces. Place in a pot and cover with water. Bring to boil and then reduce heat to simmer. Cook until potatoes are softened, about 10 to 15 minutes. Drain potatoes well in colander and mash with potato masher or place in mixer to whip. Sauté the chopped onions and celery in water for about 10 minutes or until al dente. Combine sautéed onions and celery in a bowl with the lentils, mashed potatoes, bread crumbs, parsley, rosemary and pepper. Form 3 ounce (using No. 10 scoop) patties and place on a non-stick or lined baking sheet. Bake 20 minutes at 350 F. Turn and bake an additional 20 minutes. Toss diced tomatoes and shredded lettuce together. Set aside. Open and lay whole grain hamburger buns onto cookies sheets. Toast in oven for approximately 5 minutes or until lightly brown. Place patty on bottom of toasted bun and top with ½ ounce sliced cheese and ⅛ cup tomato and shredded lettuce mix. Top with top portion of bun.

Makes 50 servings.

Per Serving: 210 calories, 2.5 gram (g) fat, 11 g protein, 38 g carbohydrate, 6 g fiber and 480 mg sodium.

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