Mushroom Lentil Burgers

This was an experiment to see if I could make a mushroom burger that didn't taste like dirt, hold the salt.  The first recipe  I tried tasted great to me but my husband thought the mushroom burger tasted worse than dirt.

He ate two of these right after I cooked them so I am saving the recipe.

1 cup beluga lentils
4 cups raw mushrooms chopped.  (I used a mixture of portobello, cremini, and shiitake)
1 red onion chopped
5 garlic cloves chopped
1-2 Tbsps olive oil
1 Tbsp fresh or dried Thyme
2 tsps fresh or dried Oregano
1 tsp Sage
1/4 tsp marjoram
Or add 2 TBSPs Italian seasoning
Salt and pepper to taste
1/2 cup raw sunflower seeds
1/2 cup chopped walnuts
1/4 cup parsley
1 jalapeño pepper

Directions:

1.  Heat oven to 350 degrees.

2. Wash and drain lentils. Place lentils in a medium sized pot.  Add 2 cups of water.  Bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Take lid off to cool and set aside. Drain if there is any water left.

3.  Heat olive oil in large saucepan. Sauté the mushrooms, onions, garlic, thyme, oregano, sage, and marjoram   over low heat for about five minutes, or until soft. 

4.  In a large blender add mushroom mixture to lentils, sunflower seeds, parsley, jalapeño, salt and 

pepper to taste.  Mix well. Add chopped walnuts and fold into mix.  Shape into 7 or 8 patties.  Place on greased cookie sheet.  Place in oven.  After about 12 minutes flip patties over and return to oven.  They may need to be reshaped when they are flipped over.  Bake for 20-25 minutes total until brown on top but not burned. You don't want them to dry out.