Lentil Mushroom Burger

Sadly my picture for these didn't turn out so well, but the burgers themselves were awesome and easy to make, which is always the most important thing... isn't it?

2 teaspoons chia seeds
3 tablespoons warm water
1 onion
3 garlic cloves
2 cups cooked lentils, drained
1/3 cup old fashioned oats (certified GF if necessary)
2 tablespoons cornstarch
1 tablespoon Bragg's liquid aminos (soy sauce or GF tarmari works too)
1 tablespoon tamato paste
1/2 teaspoon dried orgeano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
Salt, to taste
Generous amount of fresh black pepper

Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.

Add the onions to pan with some olive oil over medium heat and saute until they start to brown. Stir in the mushrooms and garlic, cover and cook until the mushrooms soften, about three minutes.

Once the mushrooms have softened add the mixture from the pan into the food processor along with the lentils, chia seed mixture, and remaining ingredients- pulse to combine. The mixture should be sticky, not crumbly. If it seems too wet, add a little more oats.

Scrape the mixture into a bowl and let rest for 15 minutes. Preheat the oven to 375°F and prepare a baking sheet by spraying it with non stick spray. Shape the burgers into patties, about 3 inches wide and 3/4 inch thick. Bake for 25-30 minutes, they should be firm in the middle but not burning.

Serve on a bun with some yummy toppings like sprouts, tomato, ketchup, mustard, etc.

Recipe by Fat Free Vegan