Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, while stirring, until golden and caramelized, about 7-8 minutes. Take out about 3/4 of the mixture and set aside for later, to dress the burgers. Keep the rest in the pan.

In the same pan, and to the rest of the onions, add 1 teaspoon olive oil and the mushrooms along with the thyme and rosemary sprigs. Sauté until golden, about 5-6 minutes. Then add the lentils, 2 cups of water, and 1/2 of the chopped parsley. Bring to a boil, reduce the heat and cook until tender, about 20-30 minutes. Season to taste with sea salt and pepper.

Preheat the oven to 375˚. Soak the chia seeds in enough water just to cover, and let rest 10 minutes. Once the lentils are cooked, discard the thyme and rosemary sprigs, drain and transfer to a bowl. Add the beans, the smoked paprika, the soaked chia seeds, the second half of the chopped parsley, the green onion, and flour. With an immersion blender or with a potato masher, blend until you have a good patty consistency. Add sea salt and pepper to taste. Assemble patties and place them on a parchment-covered sheet pan. Place in the oven and cook for 30-35 minutes, turning them half way.

Once cooked, you’re ready to assemble the burgers as you like. Don’t forget to add the caramelized  onions. I highly recommend using the spicy mayo, the sun-dried tomato spread and the red cabbage slaw, or the fabulous combination of smoked coconut bacon and sliced avocado. Bon appétit!