Lentil & minced beef burgers

FROZEN mince is not only cheaper than fresh mince it often contains a higher fat percentage, which keeps the meat juicy in a burger and fills you up. SERVES 4 Per serving, with celeriac chips: Carbs, 15g | Protein, 34g | Fat, 28g | Fibre, 7.8g | Calories, 465 Oil for greasing 25g oats (17p) 150g cooked green lentils (13p) 400g frozen beef mince (£1.60) 1 medium egg (13p) 2 cloves garlic, grated (4p) 2 tbsp tomato puree (12p) ½ tsp dried oregano (5p) 100g cheddar, grated (54p) 800g celeriac, cut into chips (£1) Salt and ground black pepper TOTAL COST: £3.78 [95p per serving] HEAT the oven to 220c/200c fan/ gas 7. Lightly grease a baking tray with oil. Use a sharp cook’s knife to finely chop the oats on a board. Mix with the lentils, beef, egg, garlic and seasoning in a bowl with your hands until well combined. Form the mixture into four patties measuring approximately 10cm wide and 2cm deep. Place them on the prepared tray and put in the oven to cook for 10 minutes, then remove. Mix the tomato puree, oregano and some salt with 2 tablespoons of water. Use a dinner knife to spread it on top of the burgers. Evenly distribute the cheese between them and put back into the oven for 5 minutes, or until the cheese has melted. Take out of the oven and serve with celeriac chips — see recipe on the following page.