Categories: Cooking Light, Hamburgers, Lentils, Main Dish, Vegetarian

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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