Loaded Lentil Burger

If starting from dry lentils, rinse and cook 1 cup dry lentils in vegetable broth or water until tender but not mushy, about 20–25 minutes; drain and cool. Alternatively, use canned lentils (drained and rinsed).

Cook your choice of grain (quinoa, farro, wild rice, millet, or brown rice) according to package directions until tender; cool before mixing.

In a large bowl, combine cooled lentils, grain, diced vegetable, minced garlic, flour, spice blend, and a pinch of salt and pepper. Mix gently until the mixture holds together when squeezed; if too wet, add flour 1 tablespoon at a time.

Divide mixture into 4 equal portions. Shape each into a patty roughly 3.5 inches wide and 0.75 inch thick; place on a lined plate and refrigerate 10 minutes to firm up.

Heat 1.5 tablespoons oil in a large skillet or on a grill over medium-high heat until shimmering. Place 2 patties in the pan and cook 4–5 minutes on the first side without moving, until the bottom is golden and crisp.

Carefully flip each patty and cook 3–4 minutes more on the second side until golden. Transfer to a warm plate. Repeat with remaining 1.5 tablespoons oil and the other 2 patties.

Toast buns lightly if desired. Spread your chosen sauce on both halves, then layer lettuce or greens on the bottom.

Place one warm patty on the greens, then layer tomato slices and red onion on top. Close with the top bun and serve immediately, garnished with fresh herbs if desired.