Lentil Mushroom Burgers

I have been eating a mainly vegan diet for a while and have been trying out many new recipes. This meatless burger is from Canadian Living and is absolutely delicious! I made it exactly according to the recipe. I will copy it here in case the link goes dead. I did not grill them but browned them in a frying pan on the stove.

Ingredients:

1/2 cup (125 mL) chopped pecans
1 can (19 oz/540 mL) lentils, drained and rinsed
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) finely chopped mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 cup (50 mL) dry breadcrumbs
1/4 cup (50 mL) salsa
6 hamburger buns

Preparation:
In large skillet, toast pecans over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.

In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4-inch (2 cm) thick patties.

(Make-ahead: Cover and refrigerate on waxed paper–lined rimmed baking sheet for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes. Sandwich in buns.