Best Smoked Cheddar Lentil Burgers Recipes

Smoked Cheddar and Lentil Burgers image

Provided by ratherbeswimmin

Categories Lentil

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

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

Steps:

Add the first 3 ingredients to a saucepan; bring to a boil.
Cover, lower heat, and simmer 30 minutes or until tender; drain.
Throw out bay leaves.
Transfer lentils to a large mixing bowl; partially mash with a potato masher; cool slightly.
Add oil to a medium nonstick skillet; heat over medium-high heat.
Add in onion and carrot; stir/saute for 5 minutes or until tender; cool slightly.
Add onion mixture, cheese, and the next 8 ingredients to the lentils; stir to mix well.
Cover and chill for 45 minutes.
Divided mixture into 8 portions; shape each portion into a 1/2-inch thick patty.
Heat a grill pan coated wtih cooking spray over medium-high heat.
Add half the patties; cook for 5 minutes on each side or until done.
Repeat with remaining patties.
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.

Nutrition Facts : Calories 339.8, Fat 8.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 799, Carbohydrate 49.4, Fiber 10.9, Sugar 8.5, Protein 17.8

SMOKED CHEDDAR & LENTIL BURGERS image

Yield 4

Number Of Ingredients 20

1 1/4 cups water
1/2 cup dried lentils
1 bay leaf
1 teaspoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2oz shredded smoked cheddar cheese
1/4 cup dry breadcrumbs
1 tsp chopped fresh thyme
3/4 tsp salt
3/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp ground red pepper
2 large egg whites, lightly beaten
Cooking spray
4 tsp stone-ground mustard
4 sandwich buns, toasted
4 slices tomato
1 cup trimmed arugula

Steps:

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sautÃ© 5 minutes or until tender. Cool slightly. Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a grill pan coated with cooking spray over medium-high heat. Add patties, and cook 5 minutes on each side or until done. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.