1 Tblsp olive oil (more if pan-frying)
2 Tblsp diced onion
1/3 C grated carrot
1 C dried lentils
2 3/4 C water
2 tsp cumin
2 tsp coriander
2 Tblsp nutritional yeast
1/4 tsp dry mustard
1 jalapeno, roasted skin and seeds removed, diced
1 C rolled oats (processed to yield about 3/4 C)
2/3 C dried breadcrumbs

Turn oven to broil. Place jalapeno under the broiler for several minutes, until the skin blackens. Flip over to blacken the other side. Remove from oven. Once cool enough to touch, remove the skins and seeds, and dice the flesh. Set aside.

Saute onions and carrots in olive oil until soft. Stir in dried lentils, and toast briefly. Add cumin, coriander, nutritional yeast, and dry mustard. Stir until fragrant, and add water. Bring to a boil. Reduce heat to a simmer and add roasted jalapeno. Cover pot with lid tilted to allow steam to escape. Cook until lentils are tender, remove from heat, and cool.

Place rolled oats in food processor, and pulse until it is ground to a coarse oat flour. Add cooled lentil mixture and breadcrumbs to the food processor. Pulse until mostly combined, but some lentils are still partially intact. You still want some texture and not something homogeneous. Scrape down sides as necessary.

With your hands, form the lentil mixture into 10 burgers, each using 1/2-3/4 C of the lentil mixture. Place on parchment paper and freeze until ready to use.

Burgers may be pan-fried in a little olive oil over medium heat for about 5-8 minutes per side, cooked on a medium heat on the BBQ, or baked on a greased or parchment lined baking sheet at 400` for 10 minutes per side. Frying is by far my favourite, because they get a great crust on the outside.