And 3 cups water. Season with 1 tsp of salt. Bring to boil and lower down to a simmer and cook until tender. About 20 mins. Set aside to cool.

To the bowl of a food processor, add the cooked lentils and pulse until you form a paste. Add that to a large bowl.

Then add the quinoa, shallot, cumin paprika, pepper, egg and breadcrumbs. Mix well to combined all of the ingredients.

Form your patties and place them in a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 mins to an hour or overnight.

Make the Tahini mayonnaise by mixing mayo, tahini, lemon juice into a bowl. If the mixer is too thick add 1 tbsp of water at a time and mix well between additions until you achieve a smooth consistency.

Slice the cucumbers 1/4 of an inch thick. Add them to bowl and season with salt and pepper to taste, a few sprigs dill, drizzle with olive and vinegar. Set aside to marinate.

Into a fry pan on medium heat add the oil of your choice, sear the patties until golden brown on both sides, about 4-5 mins on each side. Take care flipping the burger so they don’t fall apart.