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All-American Vegan Cheeseburgers

All-American Vegan Cheeseburgers
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Prep Time: 20 min Serves: 4
Cooking Time: 45 min Yield: 4 burgers
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Recipe and photo: Jackie Newgent, RDN: http://jackienewgent.com/



1. Add the lentils and broth to a small saucepan. Bring to a boil over high. Reduce heat to medium-low, partially cover, and simmer until the lentils are well softened and liquid is fully absorbed, about 28 to 30 minutes. Transfer lentils to a medium mixing bowl and stir in 1 tablespoon of the lemon juice and the ketchup. Mash well with a potato masher.

2. Heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the white onion and remain¬ing 1 tablespoon lemon juice and sauté until softened, about 7 minutes. Add the spinach and garlic and sauté until the spinach is fully wilted, about 3 minutes.

3. Add the onion mixture, breadcrumbs, pepper, and salt to the lentil mixture and stir until evenly combined.

4. Preheat the broiler. Line a baking sheet with recycled foil. Spritz the foil with cooking spray.

5. When cool enough to handle, firmly form the lentil mixture into 4 balls. Place onto the lined baking sheet and press using your fingertips to form patties, about 4½-inch diameter each. Spritz the top of each patty with cooking spray.

6. Broil until the patties are browned, about 2 minutes. Carefully flip over each patty and broil until browned, about 2 minutes. Top the patties with the vegan cheese (or sharp Cheddar cheese) and broil until the cheese melts, about 45 seconds. Let stand for a couple minutes to complete the cooking process.

7. Place the patties into the buns with the red onion and tomato. Serve with condiments of choice, such as natural ketchup and mustard, and additional fresh baby spinach, if desired.


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