1 teaspoon Hot Sauce, (harissa, sriracha, Tabasco, etc)
1/2 cup Rolled Oats
1/2 cup Chickpea Flour
In a medium sized saucepan, heat the oil over medium to high heat. Add the onions and garlic and sauté for 1-2 minutes. Add the carrots and cook for another 2-3 minutes. Remove it from the heat and set it aside to cool.
Combine 1 cup of the lentils, eggs, tomato paste, hot sauce and salt in a food processor. Process until the lentils are mashed. It does not have to be completely smooth.
Add the mixture to a large bowl along with the remaining lentils and cooked vegetables. Fold in the oats and the chickpea flour.
Shape the mixture into eight patties with your hands.
Chill the patties for 30 minutes in the refrigerator. This will firm them up and make them easier to handle.
Using a nonstick skillet, heat a 1 Tablespoon of cooking oil over medium heat. Cook the burgers on each side for 4 minutes or until golden brown.
Serve on a bun with desired toppings.
Cook lentils according to package directions but be careful not to overcook them or they will become to mushy.
I recommend also using the food processor to chop the carrots and onions.
You can store uncooked patties in the refrigerator for 2-3 days.
You can vary the amount and type of hot sauce according to your taste and spice level. I used a tablespoon of harissa.