Golden Door Red Lentil Veggie Burgers

Makes 5 large patties:

1/4 c. brown rice
1/2 c. red lentils, picked over and rinsed
Canola oil spray
1/4 medium onion, finely diced (1/4 c)
1 tsp minced garlic
2.5 oz broccoli, florets and peeled stems finely chopped
1 medium carrot, finely chopped (1/2 c)
1 medium potato, peeled and grated (1/2 c), squeezed to remove excess liquid
1/2 c (1.5 o) shiitake mushrooms, stemmed and finely chopped
1 oz fresh or defrosted frozen shelled edamame beanes, finely chopped (1/4 c)
3/4 tsp yellow curry
coriander
cumin
oregano
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:
Put the rice in a small saucepan and add 1/2 c water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.

Meanwhile, put the lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 10-15 minutes, stirring once or twice during cooking. Set the lentils aside until cool.

In a saute pan, add the onion and garlic and cook, stirring, until slightly translucent and fragrant but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, shiitake mushrooms, and edamame beans and cook, stirring until the vegetables are frangrant but still crunchy, 2 minutes. Add the curry powder and cook, stirring for 30 s. Remove the pan from the heat and stir in the salt and pepper, let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and mix until well combined. Scoop out 1/2 the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty and about 1 inch thick. Place the patty on a baking sheat and repeat to make 5 burgers in all. Chill for 30 minutes to 1 hour.

Have ready a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
To serve, place a leaf of lettuce and top the leaf with a burger, caramelized onions, and tomatoes.

Notes: add bbq sauce?