Turkey Burgers

• 1 pound extra-lean ground turkey
• 1 egg
• 1 teaspoon flaxmeal
• 2 teaspoon dijon mustard
• 2 teaspoon tomato paste
• 3/4 teaspoon salt
• ground black pepper, to taste
• 1 teaspoon olive oil
• 2 tablespoon chopped onion
• 2 cloves garlic, chopped
• 2 cup sliced raw mushrooms
• 1 cup cooked lentils
• 1/3 cup water
• canola oil or cooking spray, as needed

1. In a large bowl mix together first 7 ingredients and set aside.
2. Heat the olive oil in a small nonstick skillet over medium-high heat. Add the chopped garlic and onions and sauté for a couple of minutes. Next, add the sliced mushrooms and cook for 5 minutes more or until soft.
3. Place the cooked mushrooms, cooked drained lentils, and water in a food processor and grind until well incorporated.
4. Add the ground turkey mixture to the lentil/mushroom mixture in the food processor and grind for a couple of minutes until thoroughly mixed and smooth. It should be a stick batter. Refrigerate the turkey mixture until ready to grill.
5. Heat an outdoor grill or cast-iron grill pan over high heat and spray with canola oil. Spoon out 1/3 cup of the turkey mixture per patty onto the grill pan, without shaping it into a disc. Let the ball of mixture cook for 2 minutes.
6. After 2 minutes, flip the burgers over and flatten with a large spatula. Each burger will become a nice, circular patty with the center grilled and the outer part still raw. Grill for 2 more minutes on that side.
7. Flip the patties over once more until they are cooked through. Serve on whole-wheat buns.