Ethiopian Lentil BurgerFit Burger
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 recipe, the burger still tastes very similar to a traditional one.
Servings: 8 Burgers
Calories: 214kcal
Equipment
- Skillet
- Measuring spoons
- Spatula
- Food processor
- Large bowl
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 214kcal | Carbohydrates: 11g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 508mg | Potassium: 401mg | Fiber: 4g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 5.2mg | Calcium: 43mg | Iron: 3mg