Smoked Cheddar and Lentil Burgers

Ingredients

• 2 cups arugula trimmed
• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup carrots finely chopped
• 1 cup lentils dried
• 0.5 cup breadcrumbs dry
• 3 large egg whites lightly beaten
• 2 teaspoons thyme leaves fresh chopped
• 0.8 teaspoon garlic powder 
• 0.3 teaspoon ground pepper red
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 0.8 teaspoon paprika 
• 1.3 teaspoons salt 
• 2 ounce sandwich buns whole wheat toasted
• 4 ounces cheddar cheese smoked shredded
• 8 teaspoons mustard stone-ground
• 2 inch tomatoes 
• 2.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• potato masher
• grill pan

Directions

1. 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.
2. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
3. Heat oil in a medium nonstick skillet over medium-high heat.
4. Add onion and carrot; saut 5 minutes or until tender. Cool slightly.
5. 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 8 equal portions, shaping each into a 1/2-inch-thick patty.
6. Heat a grill pan coated with cooking spray over medium-high heat.
7. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties.
8. Spread 1 teaspoon mustard on top half of each bun.
9. 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.