DIRECTIONS
1
Add the lentils and broth to a small saucepan. Bring to a boil over high. Reduce heat to medium-low, partially cover, and simmer until the lentils are well softened and liquid is fully absorbed, about 28 to 30 minutes. Transfer lentils to a medium mixing bowl and stir in 1 tablespoon of the lemon juice and the ketchup. Mash well with a potato masher.
2
Heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the white onion and remain¬ing 1 tablespoon lemon juice and sauté until softened, about 7 minutes. Add the spinach and garlic and sauté until the spinach is fully wilted, about 3 minutes.
3
Add the onion mixture, breadcrumbs, pepper, and salt to the lentil mixture and stir until evenly combined.
4
Preheat the broiler. Line a baking sheet with recycled foil. Spritz the foil with cooking spray.
5
When cool enough to handle, firmly form the lentil mixture into 4 balls. Place onto the lined baking sheet and press using your fingertips to form patties, about 4½-inch diameter each. Spritz the top of each patty with cooking spray.
6
Broil until the patties are browned, about 2 minutes. Carefully flip over each patty and broil until browned, about 2 minutes. Top the patties with the vegan cheese (or sharp Cheddar cheese) and broil until the cheese melts, about 45 seconds. Let stand for a couple minutes to complete the cooking process.
7
Place the patties into the buns with the red onion and tomato. Serve with condiments of choice, such as natural ketchup and mustard, and additional fresh baby spinach, if desired.