• 1 cup dried lentils cooked in 2 cups water for 20 min until soft
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1 1/2 cup fresh bread crumbs (2 slices 9 grain) - divided
• Garnishes - mayo, lemon mayo (4Tbsp mayo+2tsp lemon juice),guacamole, hot pepper cheese, alfalfa sprouts, sliced tomatoes

1. Drain excess water from lentils and heat short time to dry out. Mash lentils with potato masher until thick.
2. Puree onion, olive oil, salt and pepper in food processor or blender, add egg and beat.
3. Add mixture to lentils and fold together with 1 1/4 cup of bread crumbs until thoroughly combined. Refrigerate 30 min. or more until cooled.
4. Form into 6 patties. Coat top and bottom with remaining bread crumbs.
5. Spray skillet with nonstick vegetable spray and cook patties over medium heat until crusty on both sides, turning once.
6. Top with cheese if desired and allow to melt. Transfer to bun and garnish.

Serves: 6        Total cook time: 20 min lentils + 30 min cool down + 10 min. patties
Source: Traffic Jam and Snug