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?
Ingredients
1 cup red lentils, rinsed (see note)
4 tablespoons extra virgin olive oil, plus more for brushing
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 ½ 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!
Notes
If you’re looking for red lentils in your grocery store, try the international aisle if you cannot find them with the other legumes. If you still can’t find them, I’ve used both brown and green lentils as a substitute and the taste is still great! Just be aware that you’ll need to boil them longer initially. For that, I recommend following the package directions.
Recipe by at https://hapanom.com/ethiopian-red-lentil-burgers/