Cilantro Pork Burger (With lentils!)

I love cooking pork burgers when I have guests. However, the recommendation for patients with kidney disease is to prioritize plant-based protein sources. So here is a delicious cilantro pork burger recipe made with lentils!

Low sodium cilantro pork burger cooked with lentils and fresh ingredients.
A delicious low sodium cilantro pork burger.

Renal nutrition

Limit animal protein

Plant-based protein should make up the majority of protein consumed by a person with kidney problems. However, there are no totally forbidden foods in general. This is quite acceptable if you want to consume little meat very occasionally.

Moreover, a very clever way to consume meat in small doses while having a reasonable portion on your plate is to combine it with legumes.

That’s why I combined lean ground pork with cooked lentils in this recipe! This makes it possible to enjoy the taste of pork while limiting the amount of red meat consumed.

Low sodium condiments

In addition to the protein sources of your burgers, you should also pay particular attention to the condiments used. These can easily add a lot of sodium. You should use low sodium condiments or better yet make them yourself.

That’s why you’ll also find in this recipe the ingredients and instructions for making your own fresh cilantro sauce without added salt that goes perfectly with this cilantro pork burger.

Please note that nutritional values include the use of this cilantro sauce as well as all the toppings indicated in the recipe below.

Hamburger buns

It can be hard to find low sodium hamburger buns to make your cilantro pork burgers. If your diet allows it, you can use normal store bought buns. Otherwise, there is always the possibility of baking them yourself or using another type of bread with less sodium.

Note that the nutritional values of this recipe takes into account the use of normal store bought hamburger buns.

Nutrition facts and claims

Here are the nutritional values and claims of this recipe.

Nutrition Facts
Cilantro Pork Burger
Serving Size
 
1 burger
Amount per Serving
Calories
393
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
7
g
Cholesterol
 
78
mg
26
%
Sodium
 
280
mg
12
%
Potassium
 
726
mg
21
%
Carbohydrates
 
39
g
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
25
g
Vitamin C
 
16
mg
19
%
Calcium
 
126
mg
13
%
Iron
 
5
mg
28
%
Phosphorus
 
315
mg
32
%
*5% or less is a little, 15% or more is a lot

For informational purposes only.

How to make cilantro pork burgers

I don’t think I would surprise you if I told you that it’s very simple to make a hamburger. You simply need to cook the protein source properly and layer all the ingredients between 2 slices of bread.

However, this cilantro pork burger recipe requires an additional refrigeration step. It’s optional, but the mixture of meat and lentils is rather soft. Refrigerating it will make it easier for you to shape your patties.

Once refrigerated, separate your mixture into 4 uniform balls and form 4 thin patties the same size as your hamburger buns. The thickness of your patties should vary between 1/4” and 1/2” maximum. Adjust their shape according to the buns you will use.

To form your patties even more easily, the simplest method is to spread a sheet of waxed paper on the counter and flatten the mixture directly on it.

Once formed, just cook them and use them like any other burger patties.

Cilantro pork burger patties pressed on waxed paper.
Use wax paper to easily handle soft mixtures.

Cilantro pork burger variations

Here are some suggestions to personalize and adapt your burgers without much extra effort!

Toast the buns

It’s a matter of preference, but personally I always toast my buns in the pan or toaster before assembling my burger.

Also, if you do and add cheese, I suggest you immediately put it between the bottom slice of bread and the patty when they are still hot in order to melt it.

Condiments

In this recipe, I use a cilantro sauce made from Greek yogurt and mayonnaise. But nothing prevents you from taking a shortcut and using another condiment.

This burger is also excellent with homemade BBQ sauce.

Add cheese

I didn’t include cheese in this recipe because it’s already very tasty, but there’s nothing stopping you from adding it if your nutritional limits allow it. Note that the use of cheese will add phosphorus and protein to the nutritional values.

My suggestion would be to add Swiss cheese or bocconcini. Swiss cheese is one of the cheeses that contains less sodium. As for bocconcini, it usually contains only a negligible amount of sodium per serving!

Assembly of cilantro pork burger with cucumber slices and grated Swiss cheese.
Coriander pork burger with a little grated Swiss cheese.

Toppings

In this cilantro pork burger recipe, I used salad, slices of tomatoes and long slices of cucumber as toppings.

However, you can use the toppings of your choice. Just prioritize fresh, local vegetables as much as possible. If you have fresh spinach or radishes, feel free to use them!

Mini burgers

This recipe is also perfect for making appetizers! Just use mini hamburger buns, make very small patties and it’s all done!

More meaty recipes

A healthy nutrition for the kidneys should prioritize plant-based recipes. But this does not necessarily mean that it is impossible to enjoy a meal with meat very occasionally.

So here are some other tasty low sodium recipes made with meat that you might like:

Slow Cooker Roast Beef

Classic Low Sodium Meatloaf

Low Sodium Meat Mix for Burritos and Tacos

Low sodium cilantro pork burger that uses lentils and fresh ingredients.

Cilantro Pork Burger

A very simple pork burger with made with fresh cilantro. Low in sodium, it's a great recipe for the BBQ!
5 from 10 votes
PREP TIME25 mins
COOK TIME10 mins
Refrigeration15 mins
TOTAL TIME50 mins
SERVINGS4 burgers
KIDNEY NUTRITIONHigh protein | Low sodium | Very high source of fiber
PRINT RECIPE PIN RECIPE

INGREDIENTS

Patties

  • 1 tbsp olive oil
  • ½ lb ground pork extra-lean
  • 1 cup cooked lentils (Note 1)
  • 1 egg
  • 1 tbsp green onions finely chopped
  • 1 garlic clove finely chopped
  • 2 tbsp fresh cilantro finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp ground allspice
  • ¼ tsp ground cloves

Cilantro sauce

  • 2 tbsp fresh cilantro finely chopped
  • 2 tbsp low sodium mayo (Note 2)
  • 2 tbsp unsweetened nonfat plain Greek yogurt
  • 1 tbsp lime juice
  • ½ tbsp lime zest
  • ½ tbsp olive oil
  • ½ tsp maple syrup or honey
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • ¼ tsp ground cumin

Toppings

  • 4 burger buns (Note 4)
  • 1 cup salad mix
  • 8 tomato slices
  • 1 cucumber sliced lenghtwise (Note 3)

INSTRUCTIONS

  • Combine all the patties ingredients except olive oil. Then refrigerate the mixture for at least 15 minutes.
  • During this time, combine all the ingredients of the cilantro sauce and refrigerate until used.
  • Separate the patties mixture into 4 parts of the same size and press them on waxed paper. Make thin patties that will be at least the size of your burger buns.
  • Heat the olive oil in a skillet over medium-high heat and cook your patties for 3 to 4 minutes per side.
  • Assemble your burgers using the toppings and cilantro sauce.

NOTES

Note 1 – Cooked lentils
I recommend cooking your lentils yourself as it is very simple and you will be sure that there is no salt added. On the other hand, it is possible to use canned lentils low in sodium if necessary.
Note 2 – Low sodium mayonnaise
You can also make your own mayo by making my low sodium mayonnaise recipe.
Note 3 – Cucumber sliced lengthwise
To make long cucumber slices, just use a peeler and act as if you are peeling the cucumber layer by layer. This will give you thin and long slices that can be placed in a zigzag in your burger to partially imitate the effect of a pickle.
Note 4 – Burger buns
Most of the sodium in this recipe comes from hamburger buns. Using low sodium hamburger buns will significantly reduce the sodium content of the recipe.

NUTRITION FACTS

Nutrition Facts
Cilantro Pork Burger
Serving Size
 
1 burger
Amount per Serving
Calories
393
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
7
g
Cholesterol
 
78
mg
26
%
Sodium
 
280
mg
12
%
Potassium
 
726
mg
21
%
Carbohydrates
 
39
g
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
25
g
Vitamin C
 
16
mg
19
%
Calcium
 
126
mg
13
%
Iron
 
5
mg
28
%
Phosphorus
 
315
mg
32
%
*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

Tried this recipe?Mention @KidneyHealthyRecipes or tag #KidneyHealthyRecipes!

1 thought on “Cilantro Pork Burger (With lentils!)”

Leave a Comment

Recipe Rating