It’s Friday! Do you have any plans for Memorial Day weekend? It’s arguably one of the biggest grilling holidays, perhaps second only to the 4th of July. It’s the first holiday since the long winter has released its icy grasp and it ushers in the start of the long awaited grilling season. That’s right my friends, summer fun and flip-flops are just around the corner.
Anytime I host a party or large get-together, I always like to have a few vegetarian options to ensure that there’s something for everyone. That being said, even if you’re not a vegetarian you’re going to love these Ethiopian Red Lentil Burgers! They’re packed with a ton of bold spices, moist, satisfying, and healthy! What’s not to love?
If you’re not familiar with Ethiopian Red Lentils, also known as Misr Wat or Mesir Wat, they’re honestly the best prepared lentils I’ve ever had! The secret is the berbere – a blend of spices that form the cornerstone of many Ethiopian dishes. I affectionately call it the ‘kitchen sink of spices’, because well… it uses just about every spice in your pantry, and then some. I know the list of spices for berbere is long, but seriously guys… it’s totally worth it and I’m certain that you’ll use the berbere spice blend again – it’s great as a dry rub on meats, in stews, or tossed with roasted potatoes.
Just a few general tips when working with veggie burgers:
- Because veggie burgers are so much lower in fat, they don’t have the same natural juices and fat that a beef burger has, so you need to oil your grill to prevent veggie burgers from sticking. I like to also brush the burgers with oil for good measure.
- When you put the burgers on the grill – for the love of God… do not press them into the grill with your spatula. You shouldn’t do that with your beef burgers and you definitely don’t want to do that with your veggie burgers.
- Veggie burgers are inherently more fragile than a meat based burger, so be gentle when you flip.
- Toast your buns! Veggie burgers need that extra bit of crispiness.
Have a happy Memorial Day, and remember those who gave their lives while serving.
- 1 cup red lentils, rinsed (see note)
- 4 tablespoons extra virgin olive oil, plus more for brushing
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons [url href=”http://hapanom.com/berbere/” target=”_blank”]berbere[/url]
- ½ – 1 teaspoon kosher salt
- 2 cups water
- 1 lime, juiced
- 1 egg, beaten
- 3/4 cup panko bread crumbs
- Suggested Toppings:
- cheese
- lettuce
- tomato
- red onion
- mayonaise
- mustard
- Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 -10 minutes, depending on the size of the lentils. Drain the lentils and set aside.
- In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cook for 2 minutes. Stir in the berbere to form a paste.
- Add the lentils, ½ teaspoon of salt, and water. Bring to a simmer for 10 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency. Taste and add more salt, if needed. Finish with fresh lime juice and allow to simmer for 5 more minutes.
- Allow to cool a bit and then stir in the egg and panko bread crumbs.
- Scoop a 1/2 cup of the mixture into your hand and form into a patty, approximately the same diameter as the buns. Place the completed burgers on a plate and refrigerate for 10 minutes – this will help them firm up so they don’t fall apart while on the grill.
- While the burgers are in the fridge, heat your grill to medium-high if using gas. If using charcoal, build a medium-hot fire. (Be sure to clean and oil your grill). Alternatively, you can heat a cast-iron pan over medium-high heat. You can also try baking them instead – set your oven to 350 degrees, and bake for about 8-10 minutes.
- Brush the tops of the burgers with olive oil, place them oiled side down on the grill, and then brush the other side with oil (do not press them into the grill with your spatula). Allow to cook, undisturbed for 3 minutes on each side. (When you’re flipping or moving the burgers, be gentle. They’re a little more fragile than something like a beef burger).
- Once all of the burgers have been cooked, be sure to brush the inside of each split hamburger bun with olive oil and toast on the grill for a few minutes, just until golden-brown and crispy.
- To plate, place the burger on the bottom bun, add whatever toppings and condiments you like. Serve immediately and enjoy!
I went hunting for this lentil burger recipe this morning, since I made a curry lentil stew last night. I plan to somehow adapt this in a gluten free burger and use this as a replacement for a bread or muffin and make your Cilbur to top it. I think the flavors would be great together, and that is still my favorite with poached eggs
Ooo… the curry lentil sounds delicious, Cathy! I bet the garlicy yogurt of the Cilbur will be a wonderful topping! I do something similar with tzatziki – I put that stuff on everything!
I just made a vegan version using flax seed and warm water as the binding agent instead of the egg. I pan friend it with just a little coconut oil then popped it into a whole wheat pita along with lots of salad fixings and then topped it off with a vegan tzatziki sauce (soy yogurt, cucumber, and mint). It was great.
Sounds like a wonderful adaptation, Karen! I’m all for tailoring recipes to fit your likes/needs 🙂 I’m so glad you enjoyed it!
You did something previously with red lentils and Berbere spice. I still have some of that left, and still have some red lentils, so I will have to try this. We loved the other red lentil with Berbere, so a lentil burger should be great! We make a spicy mango chutney that might really be tasy with with this.
Thanks, Cathy! The Ethiopian Red Lentil dish is one of my favorites. When it’s just me, I’ll stand there over the stove and eat spoonfuls before it’s even had time to cool 😉
Let me know what you think of the burger. A spicy mango chutney to accompany it sounds absolutely fantastic! I’m going to have to give that a try the next time I make them! 🙂
“For the love of God do not press them into the grill” LMFAO. But foreals….
Killing it with that photo of you placing the bun on top. Hey hey hey.
Ha! We all have our pet-peeves, right? 😉
More than fifty years ago I ate my first Ethiopian food when I was a PCV in Ethiopia. Still haven\t lost my love of the food. And this burger sounds like a great way to add that wonderful flavor as I get nearer and nearer to a vegetarian diet. Thanks so much for the burger and your recipe for berbere.
Hi June! Being a PCV in Ethiopia sounds like an incredible experience! I bet you had some really incredible food! I am absolutely in love with the bold flavors and spices of Ethiopian cuisine – and it’s certainly very vegetarian friendly!
I hope you enjoy the lentil burgers (the lentils minus the egg and panko are fantastic as a side dish as well)! I plan on adding more Ethiopian dishes in the near future – I hope you check back 🙂
One of these on a toasted bun sounds like my idea of heaven! I love all the bold flavors; can’t imagine a lovelier veggie option 😉
Thanks, Allie 🙂 You can’t beat the spice blends in Ethiopian cuisine!
How interesting that you made this an Ethiopian red lentil burger! I sometimes think I’m a closet vegetarian so this does make my mouth water. It looks lovely and crispy on the outside!
Thanks, Helen! I know I’m a closeted vegetarian! 😉 I actually used to be one for 8 years… then I went to school in Italy, and discovered prosciutto de parma and that changed everything! Even though I meat now, I still eat mostly veggies – I just really love the taste! And these Ethiopian Red Lentil Burgers certainly pack in the flavor 🙂
Simply damn delicious! lentil burger!!!
never had one, tempting to try..
Give them a try! I think you’ll love the spices in it – definitely not bland.
These burgers look so great! I love lentils, but I’ve never tried them in burgers. Can’t wait to give it a go!
Thanks, Raquel! I had never tried lentils in a burger either, until I made these and I was definitely happy with the way they turned out. The Berbere spice mix is key – it gives them SO much flavor!
What a fantastic looking burger! And gorgeous photography too…just wow!
Aww… thanks, Marissa! That means a lot – just before I posted, I was wondering if the pictures were good enough. Thank you for putting my mind at ease 🙂
I LOVE veggie burgers. . love that you are here with non-meat options for this weekend!!!! and YES to summer fun, flip-flops and lots of grilling!!! woot woot!!! happy weekend to you, Kathleen!
Hells ya to summer! 😉 Hope you have a wonderful weekend too, and enjoy lots of yummy food!
I love a veggie burger so I would love these and can’t wait to try them.
I hope you enjoy them! Have a wonderful Memorial Day 🙂
Love lentils! And I’ve always wanter to make lentil burgers, but for some reason couldn’t find a good recipe! Love that they are grilled! Pinned to try them!
Thanks, Mira. I’m a big fan of lentils too! And they held-up nicely, even on the grill 🙂
These sound wonderful. My sister and her husband are vegetarians, and this is something I could make for them if they visit. 🙂
Thanks Susan, that’s great! I hope they enjoy them! I think you’ll like them too 😉
I can’t say lentil burgers get my attention usually. But when YOU post one, I know it’s not just “a lentil burger”. YOU ROCK as usual! Taking the humble lentil burger to a totally new level! LOVE the flavours you’ve added to it – yee ha!
PS I solemnly swear never ever to press these veggie burgers into the grill…… 🙂 As I solemnly swear I have never done to a beef burger!
Thanks, Nagi! Go bold or go home, right?
Lol – I figured you’d know better than to press a burger, any burger, into the grill 😛