lentil burgers

1 cup dry lentils (green)
2 small to medium russet potatoes
1/2 yellow onion chopped
4 cloves garlic, diced
1 red seranno chili pepper
7 mushrooms, coarsly chopped
1 6oz can tomato paste
Handful of fresh spinach leaves, chopped
1/3 cup oat flour (approx)
1 tbsp raw pumpkin seed
1 tbsp flax seed
1 tbsp sunflower seed
1 tsp parsley flakes
1 tsp dried oregano
1 tsp dried basil
some black pepper
1/4 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp curry powder
1-2 tsp sriracha hot sauce
1 tbsp worchestershire sauce
Add 1 cup lentils in 3 cups water. Boil for 5 minutes uncovered, then cover and simmer for 45 minutes.
Drain water off. Pour into a large mixing bowl.

Add 2 cooked russet potatoes with skin, 1 small, 1 s-m size to lentils. (Cooked in microwave).

Mash it together with a potato masher for a while.

Add tomato paste and mash.

Add onion, garlic, red pepper, mash together.

In separate small bowl, try to mash up the seeds together.

Add seeds to lentil mix, add spices and mash up.

Add mushrooms, spinach and sauces, mash up.

Add oat flour and mash up.

Form 12 burgers and cook on george forman 5 minutes, flip and cook another 3 minutes. They did not stick.