Get ready to be blown away by the tastiest burger you have ever had. I make these often and will freeze a few to have on hand for an on-the-go meal or snack. I find them very filling and much lighter than the usual bean burger. They are delicious served in a collard wrap or romaine leaf. Much like a falafel, they work nicely in a pita with sprouts and avocado which is how my picky eater and husband enjoy them. And yes, my meat-loving hubby is delighted when he comes home to these Lentil Burgers. Yes, for real! The only slight downside to these burgers is that it requires a bit of advance planning because you need to sprout the lentils first. Don't worry, I have converted many newbies to master spouting in no time at all. And they are always amazed at how easy and rewarding it is. How I the time the sprouting: Day 1 morning: Soak 1½ cups lentils in about 4 cups water. Day 1 evening: Rinse and drain lentils and place in a colander or sprouting jar/container (I love the EZ Sprout). If using a colander cover with a plate. Day 2 morning: Rinse again. Day 2 evening: Rinse again and then proceed to make burgers. Don't worry if some of the lentils don't look like they have sprouted, they have started and it will work fine.