According to new research, combining lentils and beef is a winning combination for building a better burger. The new study, funded by Lentils.org and Pulse Canada, found that substituting one-third of a lean beef patty with cooked lentils results in a blended burger that is more sustainable, nutritious and cost-effective.
The study’s life cycle assessment (LCA) evaluated the environmental impact of a combination lentil-beef burger, reformulating a lean beef patty with 33% cooked lentil puree. The blended burger reduces the carbon footprint, water footprint and land-use footprint by about 33%. The research also found that the blended burger had an added 3 grams of fiber, 12% fewer calories, 32% less saturated and total fats and 32% less cholesterol per 4 ounce serving. Opting for this blend also lowers the price by reducing production costs by 26%.