Smoked Cheddar and Lentil Burgers |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Always on a quest to find a good veggie burger. This is untried but looks very good. From Cooking Light. Per serving: 354 calories, 8.8 g fat, 19.3 g protein, 50.7 g carb, 9.8 g fiber, 15 mg cholesterol; allow 45 minutes for chill time. Ingredients:
2 1/2 cups water |
1 cup dried lentils |
2 bay leaves |
1 teaspoon olive oil |
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
1 cup shredded smoked cheddar cheese |
1/2 cup dry breadcrumbs |
2 teaspoons chopped fresh thyme |
1 1/4 teaspoons salt |
3/4 teaspoon garlic powder |
3/4 teaspoon paprika |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne |
3 large egg whites, lightly beaten |
8 teaspoons stone ground mustard |
8 whole wheat hamburger buns (each bun should weight 2 oz.) |
8 tomatoes, slices (1/4-inch thick slices) |
2 cups trimmed arugula |
Directions:
1. Add the first 3 ingredients to a saucepan; bring to a boil.
2. Cover, lower heat, and simmer 30 minutes or until tender; drain.
3. Throw out bay leaves.
4. Transfer lentils to a large mixing bowl; partially mash with a potato masher; cool slightly.
5. Add oil to a medium nonstick skillet; heat over medium-high heat.
6. Add in onion and carrot; stir/saute for 5 minutes or until tender; cool slightly.
7. Add onion mixture, cheese, and the next 8 ingredients to the lentils; stir to mix well.
8. Cover and chill for 45 minutes.
9. Divided mixture into 8 portions; shape each portion into a 1/2-inch thick patty.
10. Heat a grill pan coated wtih cooking spray over medium-high heat.
11. Add half the patties; cook for 5 minutes on each side or until done.
12. Repeat with remaining patties.
13. Spread 1 teaspoon mustard on the top half of each bun; put 1 patty on the bottom half of each bun; top each serving with 1 tomato slice, 1/4 cup arugula and the top half of bun.
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