Lentil Mushroom Burgers

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    1/2 cup (125 mL) chopped pecans
    1 can (19 oz/540 mL) lentils, drained and rinsed
    1 tbsp (15 mL) vegetable oil
    3 cups (750 mL) finely chopped mushrooms
    1 onion, chopped
    2 cloves garlic, minced
    1 tbsp (15 mL) chili powder
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) pepper
    1/2 tsp (2 mL) ground cumin
    1/2 tsp (2 mL) dried oregano
    1/4 cup (50 mL) dry breadcrumbs
    1/4 cup (50 mL) salsa
    6 hamburger buns
Preparation:
In large skillet, toast pecans over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.

In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4-inch (2 cm) thick patties. (Make-ahead: Cover and refrigerate on waxed paper–lined rimmed baking sheet for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes. Sandwich in buns.

NOTE! Under NO circumstances should you put these directly on the grill. I don't know what they're talking about - they are very very delicate. In fact, I added half an egg in the hopes that they would stay together more - it may have helped but I'm not sure. Anyway, you have to put them on tin foil, on the bbq (or in the oven would work too). I didn't have salsa so I used half of a chopped tomato (but minus some of the liquid). They are worth the trouble though. 

You could also make these in a frying pan. Well, since they are too delicate for a grill maybe this isn't even a bbq recipe. Anyway. But the taste is really good.

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