Veggie Lentil & Cheddar Burgers
Veggie Lentil and Cheddar Burgers recipe
Yield
6 servingsPrep
25 minCook
12 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
lentils
cooked |
|
| 1 | cup |
bread crumbs
plain |
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
spinach
fresh, cooked, finely chopped |
|
| ½ | cup |
carrots
cooked, |
|
| ½ | cup |
scallions, spring or green onions
|
|
| 1 | cup |
cheddar cheese
|
*
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
olive oil
|
|
| 8 | each |
hamburger buns
wheat |
*
|
| Catsup mayonaisse optional | |||
| 1 | cup |
mayonnaise, light
|
*
|
| 2 | tablespoons |
prepared mustard
|
|
| 2 | tablespoons |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
lentils
cooked |
|
| 237 | ml |
bread crumbs
plain |
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
spinach
fresh, cooked, finely chopped |
|
| 118 | ml |
carrots
cooked, |
|
| 118 | ml |
scallions, spring or green onions
|
|
| 237 | ml |
cheddar cheese
|
*
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
olive oil
|
|
| 8 | each |
hamburger buns
wheat |
*
|
| Catsup mayonaisse optional | |||
| 237 | ml |
mayonnaise, light
|
*
|
| 3E+1 | ml |
prepared mustard
|
|
| 3E+1 | ml |
ketchup
|
|
Directions
Combine lentils, bread crumbs, egg whites, spinach, carrot, onion, Cheddar cheese, salt and pepper in a bowl.
Shape into 6 equal patties.
Place on a baking sheet.
Cover and refrigerate for 2 hours.
Heat the oil in a large nonstick skillet.
Add burgers; cook 6 minutes, turning over once halfway through cooking.
Meanwhile, if preparing the mayonnaise, mix together mayonnaise, mustard and ketchup in a small bowl.
Place burgers in buns and serve with mayonnaise if using.
