Preparation

1. Thoroughly wash and drain lentils and place into a medium saucepan. Cover with 2 1/2 cups water (or 2 1/2 cups low sodium vegetable stock if preferred). Bring to a boil, lower the heat and simmer, partially covered, for 15 to 20 minutes, or until lentils are firm. They should not be mushy! Allow to cool thoroughly before proceeding with the recipe.
2. In a medium/large bowl combine the garlic, miso, smoked paprika, and 2 tablespoons of the olive oil.
3. Finely chop mushrooms, pulsing in the food processor works well, and add them to the ingredients measured into the bowl.
4. When the lentils are cool, mash them, allowing some of the lentils to retain their shape and add them to the other ingredients. Another option is to process half of the lentils in the food processor then add them back to the other ingredients.
5. Stir in the oat flour. *If you do not have oat flour, process 1/3 cup of rolled oats to yield 1/4 cup oat flour.
6. Stir well to combine all ingredients. Shape into 6 patties. It works well to place each shaped patty onto a parchment-lined sheet pan before cooking. In a nonstick saute pan over medium heat, warm remaining 2 tablespoons of olive oil (or if working 2 batches, 1 tablespoon olive oil for each batch of 3 patties). Gently transfer patties into pan (this is best done using two spatulas to keep them from breaking up). Cook about 3 minutes per side, or until golden brown and crispy at the edges. Carefully transfer patties, after they are cooked, back to the parchment-lined sheet pan prior to serving.
7. These burgers are delicious served with a juicy slice of ripe tomato, some watercress or arugula, and a slice of roasted beet. Can be served on a bun, as pictured, or in lettuce wraps. Pass the Dijon mustard and ketchup. Vary the toppings: add thin slices of red onion, and or avocado! These patties freeze well.