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Gluten-Free Ethiopian Lentil Burger
What makes this burger special?Jump to Recipe
I ate a lot of lentil burgers when I was a vegetarian. Lentils are also very versatile in the kitchen, so I can cook a bunch at one time and use them in a number of different ways for meals. I was excited to turn my vegetarian recipe into a BurgerFit recipe. Even though there are a lot of different spices in this Gluten-Free Ethiopian Lentil Burger recipe, the burger still tastes very similar to a traditional one.
Want to see how to make this burger? Watch episode 7 of Cooking with My Friends!
Why eat the Gluten-Free Ethiopian Lentil Burger?
Lentils are considered “pulses,” which are the edible seed parts of legumes. It is recommended that we eat ½ cup of pulses a day for extra fiber, potassium, and folate. The lentils in this burger provide slow burning, complex carbohydrates to fuel your body and brain. The spices in this burger add flavor and complexity, as well as a boost of antioxidants. Cumin and garlic both have antioxidant properties, which help keep the body healthy. Kale’s sturdy structure holds up well in this burger, providing a boost of potassium and vitamin A.
Get the Recipe
This Gluten-Free Ethiopian Lentil BurgerFit burger recipe is super easy to prepare and you’re going to have a blast making it!
Ethiopian Lentil BurgerFit Burger
- 1 teaspoon cooking fat
- 2 cups collard greens
- 1 1/2 teaspoons salt divided
- 2 cups cooked lentils
- 2 teaspoons garlic
- 1/2 teaspoon ginger
- 1 teaspoon paprika
- 2 teaspoons coriander or cumin
- 2 tablespoons tomato paste
- 1 lb ground meat
- Heat a skillet on medium heat with 1 teaspoon cooking fat. Add the collard greens and ½ teaspoon salt, and saute until soft, about 5 minutes.
- Once the collard greens are cooked, add the collard greens, lentils, garlic, ginger, paprika, coriander or cumin, and tomato paste to the food processor (or finely chop collard greens and mash lentils with hands). Let the mixture cool completely.
- In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
- Optional: Serve with remaining collard greens on the side.
Pairs Nicely With
This may sound surprising, but this burger tastes amazing with kimchi! Your tummy will love those probiotics.
Meet our Founder
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
I just learned how to cook lentil soup when my friend visited me at home for lunch. I don’t know what I have been doing wrong but it seems like it’s always overcooked. Well, I finally learned the tricks (YAHOOOO!) and have been inspired to try other ways to cook it. This burger recipe offers a very unique blend of spices so I got very interested. And yes, it came out so perfectly good, I ended up calling my friend to come over so I can share her this lentil burger magic! We decided to cook it again but she topped her burger with a squeeze of fresh lemon and she liked it.
Hi Anne. What a fun story, thank you so much for sharing. I bet your friend loved the fresh lemon on her burger, but surprisingly this burger also tastes amazing with kimchi! Please try it when you get the time and let us know!