Sun-dried Tomato Hummus Burger

Ingredients: Burger buns (I went for whole spelt bread rolls instead of typical buns) One eggplant Harissa Tomato Baby spinach Burgers patties: 2 cups water 3/4 cup dried red lentils 3/4 teaspoon salt, divided Cooking spray 1 cup diced onion 1/2 cup finely diced carrot 3 garlic cloves, chopped 2 cups chopped mushrooms 1 teaspoon dried marjoram 1/4 teaspoon black pepper 1/3 cup dry breadcrumbs or oat flour 1 tablespoon fresh lemon juice 2 large egg whites 1 tablespoon vegetable oil combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside. In the meantime add the onion, carrot, and 3 garlic cloves to a hot skillet; sauté over medium-high heat for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Place veggie mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs/oat flour, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture). Shape the mixture into 6 patties and cook for 5 min on each side. Harissa eggplant: Slice eggplant into round disks, lightly coat with olive oil and generously add harissa spice. Toss them and pan fry them until soft and tender. (I like to add a bit of water from time to time so the eggplant is being steamed and pan fried at the same time)