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1
Combine the lentils, eggs, and salt in a food processor.
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2
Puree until the mixture is the consistency of a runny yet textured hummus - it's okay if many of the lentils remain whole.
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3
Pour into a mixing bowl and stir in the onion.
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4
Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
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5
At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.
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6
I err on the moist side here, because it makes for a nicely textured burger.
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7
You can always add more bread crumbs a bit at a time to firm up the dough if need be.
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8
Conversely, a bit of water or more egg can be used to moisten the batter.
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9
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown.
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10
Turn up the heat if there is no browning after 10 minutes.
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11
Flip the patties and cook the second side for 7 minutes, or until golden.
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12
Remove from the skillet and cool on a wire rack while you cook the remaining patties.
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13
Carefully cut each patty in half, insert your favorite fillings (I'm fond of avocado, spinach, red onion & sprouts!
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14
), and enjoy immediately.
