Start by rinsing your lentils. Place them in a pot with 1 cup of filtered water. Add a pinch of salt. Bring it to a boil, then reduce the heat. Cover and simmer for about 20-25 minutes until tender. You want them to be soft but not mushy. If there's any excess water, simply drain it. Give your lentils a good set to the side to cool.

While lentils cook, grab a frying pan and heat 1 tablespoon of extra virgin olive oil over medium heat. Toss in the chopped mushrooms and cook them down—about 5-7 minutes—until they’re soft. They should start to release moisture. Next, add minced garlic, the fine sun-dried tomatoes, and your chosen herbs. Sauté for another 2-3 minutes until aromatic. This combination fills your kitchen with a delicious aroma, trust me!

In a large bowl, combine your cooled lentils, sautéed veggie mixture, and ½ cup of rolled oats. Add 1 tablespoon soy sauce and 2 tablespoons of dry red wine. Sprinkle in some smoked paprika and season with salt and pepper. Mix thoroughly. Use a fork or potato masher to combine everything into a chunky consistency. You want it thick enough to form patties.

Once everything’s combined, it’s time to form patties. Grab about 1/2 cup of the mixture and shape it into a patty with your hands. It should hold together but not be too tight. Lay them on a plate and refrigerate for about 30 minutes. Chilling helps the burgers firm up.

Now to the unveiling! Heat a non-stick skillet or grill over medium heat. Add a drizzle of olive oil. Once hot, cook your patties for 4-5 minutes per side until they're nice and golden brown. The perfect sear gives off a delightful crunch while maintaining a tender inside.