Veggie Burgers with Spicy Cranberry Mayonnaise

2 cups dry lentils
1 tablespoon olive oil
2 (8-ounce) packages portobello mushrooms, chopped into ¼-inch dice (about 3 cups)
1 (16-ounce) red kidney beans, drained and mashed
1 cup whole wheat bread crumbs
½ medium white onion, finely diced (about 1/3 cup)
4 medium cloves garlic, roasted and mashed
1 tablespoon Worcestershire sauce
2 tablespoons fresh thyme leaves, chopped
Salt and freshly ground pepper

1 cup mayonnaise
½ cup canned whole berry cranberry sauce
½ medium jalapeno pepper, seeded and finely diced (about 1 tablespoon)
1 teaspoon cumin

8 whole wheat buns, toasted
Beefsteak tomatoes
Red onion

1. Place the lentils in a pot over medium heat. Cover with 4 cups of water. Simmer until the lentils are soft, about 30 minutes. Remove 1 cup of the cooked lentils to a large bowl. Mash the remaining lentils.
2. Heat the olive oil in a skillet over medium high heat. Cook the diced mushrooms until softened, about 5 minutes.
3. Place the mashed lentils and mushrooms into a large bowl.
4. Add the kidney beans, bread crumbs, onion, roasted garlic and Worcestershire to the bowl. Mix well.
5. Add the thyme and 1 cup whole lentils. Season with salt and pepper.
6. Use your hands to from the mixture into 8 large patties. Place each patty on a baking sheet and refrigerate for 2 hours.
7. Mix together the mayonnaise, cranberry sauce, jalapeno and cumin in a small bowl.
8. Cook the patties over a hot grill or in a grill pan for 5 minutes per side or until golden brown.
9. Serve on a toasted whole wheat bun with slices of ripe beefsteak tomatoes, red onion and a dollop of the mayonnaise.

Servings: 8
Preparation Time: 45 minutes plus refrigeration