Lentil Veggie Burgers

I've always wanted to try making my own veggie burger and since I am about to embark on the Engine 2 28-Day Challenge, (check it out at Whole Foods if you're curious what this is, starting in January) I decided to make it oil free, a requirement of E2. So I wanted to make sure this burger had lots of flavor as well as packs a punch with veggies and other nutritional goodies, so I used a ton of spices and other ways to add dimension such as a splash of tamari and a good sprinkle of nutritional yeast. I know this looks like a lot of ingredients but a lot of this stuff is pantry staples and veggies I usually have on hand. Plus I wrapped up the extra patties and froze them individually. They actually stay together when cooking a little better from frozen.

2 medium carrots chopped fine

1 small portabella or 3-4 crimini mushrooms chopped

1/4 cup roughly chopped pepita seeds (preferably toasted)

1 small broccoli head finely chopped, minus stems

2 cloves garlic (roasted would be great)

1 tsp tamari or shoyu

1 tbsp ground flax meal mixed with 1/4 cup warm water, whisked until foamy (this acts as a binder)

1/2 cup breadcrumbs

1/4 tsp garlic salt
1 tbsp dried parsley
1/8 tsp cumin (be careful, not too much! It can overpower the flavors)

1/4 tsp red pepper flakes

1/4 tsp ground black pepper

2 tbsp nutritional yeast

1 tsp grainy mustard

1 tsp vegan Worcestershire sauce

1-2 tbsp veggie stock or water

Roughly smash lentils and mix everything together. (You could also do this in a food processor if you want a smoother texture and denser patty. Personally I like the rustic texture and appearance of chopped veggies) Squish together patties ( about 1/2 cup mixture) and wrap tightly in plastic wrap. You should get 5-6 patties out of this. Place the wrapped patties on a plate and top with a heavy pan, place in fridge for 20-30 minutes to set. Heat oven to 375 degrees and lightly spay a cookie sheet with spray oil. Cook patties for 10 minutes on each side. If you want extra crispy burgers, hit them with the broiler for the last few minutes of cooking. Serve with sliced avocado on a whole wheat bun. Yum!