Ingredients:

• 1 cup brown lentils, soaked overnight
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1 cup pumpkin seeds, soaked overnight
• 2 medium zucchini
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 tsp salt or to taste
• 1⁄3 cup of ground flax seed

Directions:

1. Place lentils, onion powder, and garlic powder in a saucepan and cover with enough water so that the water level is approximately 1 inch over the level of the lentils.
2. Bring water to a boil and then lower heat to simmer for approximately 30 min, or until lentils are soft.
3. Add salt and cook 5 minutes more.
4. Process pumpkin seeds finely and place them in a mixing bowl.
5. Process zucchini finely, then manually squeeze out all excess fluid from the processed zucchini. Use your hands or nut milk bag to do this.
6. Add the zucchini to the pumpkin seeds.
7. Add the onion, garlic salt and flax-seed to the bowl.
8. Use a colander to strain the cooked lentils and lightly process it and then add the lentils to the mixing bowl.
9. Mix all the ingredients well.
10. Line a baking tray with parchment paper.
11. Use the lid of a wide-lid mouthed canning jar to form the patties and place the patties on the lined tray.
12. Bake at 375 degrees for 20 minutes
13. Turn the patties, and bake an additional 10 minutes, or until browned.
14. Place the burger with sliced tomatoes, onion and avocado between two of our taco sized tortillas instead of bread!

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