Vegan Lentil Burgers with the Works by Chef Michael Smith – Lentils.org

Ingredients

• 2 tablespoons (30 mL) of vegetable oil
• 1 onion, chopped
• ½ pound (227 g) of mushrooms, freshly sliced
• 4 cloves of garlic, freshly chopped
• 2 cups (500 mL) of cooked lentils
• 1 cup (250 mL) of bread crumbs
• ½ cup (125 mL) of peanut or almond butter
• 2 tablespoons (30 mL) of miso paste
• 2 tablespoons (30 mL) of soy sauce
• 2 tablespoons (30 mL) of dried thyme
• ¼ cup (60 mL) of chia seeds
• 2 cups (500 mL) of sweet potato, grated