Lentil & Mushroom Vegan Burgers

I was craving a vegan burger. Lately the only ones I see are the processed kind and they make feel like regular burgers used to…gross.
This is a simple recipe and the results are delicious. They are baked and also freezer friendly.
Makes 4 burgers

Ingredients:
225g brown mushrooms, medium chop
1 small onion, chopped
1 1/2 cups cooked brown lentils
1/2 cup rolled oats
1/4 cup ground pumpkin seeds (blitz the whole seeds in a blender to ground them)
1 Tbsp ground flaxseeds (linseeds)
3 1/2 tsp arrowroot powder
1-2 tsp mix of garlic powder, dried oregano, dried rosemary, dried thyme mix, smoked paprika, cumin (individual measures to taste)
1 Tbsp olive or avocado oil
Liquid aminos or tamari, to taste

Method:
Heat the oil in a large pan on medium heat.
Add onions and mushrooms, cook them for about 10 minutes so they start to release their liquid.
Drizzle with liquid aminos and cooked until the liquid is absorbed and the mushrooms are reduced quite a bit.
Add onion & mushroom mix to a food processor along with lentils, oats, both seeds, arrowroot powder and herb & spice mix.
Pulse until just combined. Keep a few lentils and oats whole. Don’t over mix.
Place in bowl. Set aside for 10 minutes for ingredients to bind.
While waiting, heat the oven at 350F (175c).
Once the 10 minutes are up, form 4 burger patties with your hands and place them on a lined baking sheet.
Place in oven for 15 minutes. Flip, carefully and bake for another 10 minutes.
Serve immediately or let them go to room temperature and freeze.

To serve:
Serve with or without buns and all of your favourite burger fixings.
I like to pair the burger with edamame.

Enjoy!