• In a medium sauce pan add lentils and 3 cups of water. Bring to a boil and simmer until the lentils are fully softened. Drain the water and mash well with a potato masher.
• Melt one tbsp butter in a pan. Add onion, carrots, mushrooms and saute until veggies are soft and tender. Remove from heat. Set aside to cool.
• Combine lentils, vegetable mixture, red chili, turmeric, cumin powder, chat masala, lemon juice, coriander and salt in a large bowl
• Stir in egg, bread crumbs and mix thoroughly.
• Divide the lentil mixture into equal portions. Shape them in round thick patties. Cover and refrigerate for an hour.
• Heat oil in a sauté pan, once the oil is shimmering, cook the veggie burger, until crisp and golden brown on both the sides.

Spread

• In a blender add coriander, mayo, garlic and lemon juice. Blend to make a smooth paste.
• Apply spread on the lower half of the slider bun. Place the patties on a bun with lettuce, sliced tomato and onion.
• Serve with french fries.

Note

• You can make breadcrumbs at home by placing a bun in a food processor and process until coarse crumbs form.
• The lentil burgers can be made ahead and refrigerated overnight.