Veggie Burger

Bring 3 cups of water and 3/4 cup of red lentils to a boil, reduce heat and simmer until lentils just start to soften and breakdown about 10-12 minutes. Drain in a metal mesh strainer and rinse with cold water. Push as much water out of the lentils as you can once they are rinsed, this will prevent them from being mushy once they are in burger form.

Finely dice 1/2 of the red onion leaving the other half for rings when serving. Finely dice mushrooms. Add 1 tablespoon of olive oil to a large skillet on medium heat. Add the diced onions and mushrooms to the skillet. Sauté until vegetables have softened, set aside and allow to cool enough to handle.

Chop 1 hamburger bun into 1/2-inch dice and set aside. These will be the breadcrumbs for the burgers.

In a large mixing bowl combine drained lentils, mushroom and onion mixture, breadcrumbs, smoked paprika, garlic powder, salt and pepper mixing with your hands until combined.

Add 1/3 cup of all-purpose flour mixing again until combined. Form into patties. My patties in the photo are 1/3 pound each.

Preheat griddle or skillet on medium heat. Grease with non-stick cooking spray. Cook the burgers 8-10 minutes each side.

Toast buns. Lay buns cut side down on the griddle and toast until golden. Spread bottom bun with plant-based mayonnaise or desired condiments.

Next add patty to the bun, tomato slices, red onion and lettuce. Enjoy!