½ cup water (might not need it all, but have it on hand if it's sticking)
Instructions
Pre-heat the oven to 375°F
Make caramelized onions (optional and not included in cooking time (yummy but takes some time): heat a wide pot or deep pan to medium heat. Throw in all of the onions and let brown for a few minutes. De-glaze with a bit of water. Do this a couple of times. Add balsamic vinegar. Turn heat down to low. Let them simmer for up to 1 hour (could just go for 15 minutes, but the longer you go, the deeper the caramelization). Check them every 15 minutes. If they're sticking to the bottom of the pot, just add a bit more water or balsamic.
Blend all burger ingredients (except for ½ cup of the red lentils) together until nearly smooth in your food processor. Add the rest of the lentils at the end and pulse.
Form the mixture into 6 patties on a parchment covered baking sheet.
Heat a pan to medium heat, and melt the coconut oil.
Fry the patties for 3 minutes on each side.
Place the patties on the baking sheet and bake for 30-40 minutes, flipping halfway. Go for 40 minutes if you want a dryer, stiffer patty!
For the last 2-3 minutes of baking, place cheese slices on the patties to melt and the sliced buns on the pan to get toasty.
Assemble the burger to your liking!
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/09/20/lentil-rice-veggie-burger/