Vegan Italian Lentil and Mushroom Burger

Ingredients

• For the Burger Patties:

• 1 cup green or brown lentils, cooked and drained
• 2 cups mushrooms, finely chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup rolled oats (gluten-free if needed)
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 Salt and black pepper to taste
• 1 Olive oil for cooking

• For the Sun-Dried Tomato Pesto:

• 1/2 cup sun-dried tomatoes (not in oil), soaked in warm water for 15 minutes and drained
• 2 cloves garlic
• 2 tbsp pine nuts
• 2 tbsp fresh basil leaves
• 2 tbsp nutritional yeast
• 1 Juice of 1 lemon
• 2 -3 tbsp water
• 1 Salt and black pepper to taste

• For Serving:

• 1 Gluten-free burger buns
• 1 Fresh basil leaves
• 1 Sliced tomatoes
• 1 Sliced red onions
• 1 Lettuce leaves