Smoked Cheddar Lentil Burgers Recipes

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SMOKED CHEDDAR AND LENTIL BURGERS



Smoked Cheddar and Lentil Burgers image

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.

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

HICKORY SMOKED BURGERS WITH GLAZED APPLES AND SMOKED CHEDDAR



Hickory Smoked Burgers with Glazed Apples and Smoked Cheddar image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 14

Smoked Cheddar cheese, sliced
4 onion rolls, sliced
Crisco® Butter No-Stick Cooking Spray
BURGER PATTIES:
1/2 cup Smucker's® Spiced Apple Butter
2 tbsps. Worcestershire sauce
2 tbsps. hickory smoke flavoring*
1 tsp. salt
1/8 tsp. ground pepper
1 1/4 lbs. ground beef chuck
GLAZED APPLES:
1 cup Smucker's® Spiced Apple Butter
1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact

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



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; 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.

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