Smoked Cheddar Lentil Burgers Recipes

SMOKED CHEDDAR AND LENTIL BURGERS

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.

HICKORY SMOKED BURGERS WITH GLAZED APPLES AND SMOKED CHEDDAR

Steps:

• COMBINE 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
• COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
• GRILL burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
• TOP each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.

SMOKED CHEDDAR & LENTIL BURGERS

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; sauté 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.