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Spicy Sliders




Source of Recipe


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Spicy Sliders

Sparkpeople.com
Submitted by: CHEF_MEG
Reviews rate this recipe 3.7 of 5 stars.
Minutes to Prepare: 20 - Minutes to Cook: 50
Number of Servings: 12 sliders.

Save money and increase nutrition in your burgers. The secret ingredient? Lentils!

Ingredients:
1/2 c dry lentils
1 T Dijon mustard
2 cloves garlic, chopped
1/2 t black pepper
1/2 c onion, finely chopped
1 t chipotle pepper in adobo sauce, chopped
12 ounces 93/7 lean ground beef
4 (1-ounce) slices Monterey jack cheese, each slice cut into quarters
1 cup arugula, chopped
24 slices whole wheat cocktail bread, toasted

Note: Cocktail bread is often found with the crackers. Each slice is about 1/4 the size of a regular slice of bread, perfect for sliders.


Tips:
Adjust this recipe as needed, but keep this ratio of raw ingredients intact: 1 part lentils to 3 parts lean ground beef.

For this recipe, I used 4 ounces lentils to 12 ounces of beef. Don’t increase that ratio, or you'll end up with dry burgers. To keep the meat moist and to add flavor, I added finely chopped onions and roasted them rather than grilling them.

Directions:
Preheat the oven to 400 degrees Fahrenheit.

Rinse lentils and remove any stones or debris. Place in a saucepan, cover with water, and simmer until very tender, 25-30 minutes. Remove from heat and puree slightly either in a food processor or with a fork. Allow them to cool slightly.

Combine the mustard, garlic, pepper, onion, and chipotle pepper in a large mixing bowl. Add the lentils and beef, and mix until just combined.

Coat a baking sheet with nonstick cooking spray.

Form the meat mixture into 2.5 ounce patties and place on the baking sheet. Roast for 15 minutes, then top each patty with a slice of cheese and return to the oven until the cheese is melted.

Stack each slider on a toasted slice of bread and divide the arugula among them. Top each with a second slice of bread.

One slider equals: Calories: 107.3; Total Fat: 4.5 g; Cholesterol: 22.6 mg; Sodium: 151.2 mg; Total Carbs: 7.3 g; Dietary Fiber: 1.5 g; Protein: 9.3 g