I love veggie burgers - and real burgers, for that matter. I’m not really sure why but there’s something deeply satisfying about eating something that’s typically considered indulgent and feeling really good after. And having it taste good - duh.
Preheat oven to 400° F. Line a sheet tray with parchment. Bring a large pot of water to a boil and salt, then add 1 cup of lentils and cook until al dente, about 30 minutes.
In a large sauté pan drizzle 1 tablespoon olive oil and sauté 1 diced onion, 1 diced carrot, 1 minced clove of garlic, 1 teaspoon chopped fresh thyme and 1 teaspoon salt. When translucent add 1 tablespoon of tomato paste and 8 package of chopped cremini mushrooms. Cook until wilted and remove to a bowl to cool.
To the bowl, add cooked lentils, ½ cup Parmesan cheese, ¼ cup breadcrumbs and 1 egg. Ball the mixture and form into 4 patties. Bake for 20-25 minutes and place on a bun with desired cheese, perhaps an avocado smash and bibb lettuce.