Continuing in accordance with Good Bite's healthy meat-less month we share a wonderful veggie burger recipe compliments of Elyse Eisenberg, foodie extraordinaire behind Creative Delites. And, we especially love this recipe because it can be made in under 30 minutes, mega score! Elyse Says: In a world where "veggie burger" means a flattened block of soy protein, studded with carrots and peas whose flavor is thankfully masked with ketchup, mustard, and lots of relish, it doesn't take a lot to build a better burger. All you need to make a delicious homemade version is a can of beans, some eggs, and rolled oats. The good news is that you probably have most, if not all, of these ingredients at home. Add some different spices, and the burgers can be flavored in a wide variety of ways. You don't need a lot of money or an elaborate process for your burgers to be tasty and healthful. If you want a good incentive, check out the label of the popular store-bought variety, Boca Burger. Soy protein concentrate and konjac gum are just of a few of the processed and unnatural sounding ingredients. I don't know about you but I would much rather have fresh cilantro and ginger in my veggie burger. Check out the recipe below for Baked Lentil Veggie Burgers. Baked Lentil-and-Cheese Veggie Burgers 4 to 6 servings For the burgers: One 14-ounce can of lentils, drained (feel free to use a different kind of cooked bean) 1 medium onion, diced 1 cup rolled oats 1 egg 1 teaspoon chile powder (less or more depending on how spicy you want it) 1/2 teaspoon garam masala (optional) 1 teaspoon crushed fresh ginger 1 teaspoon chopped cilantro 1 teaspoon salt (less or more depending on your taste) 1 teaspoon sugar in the raw or brown sugar freshly ground black pepper grapeseed oil spray (or any neutral oil) Burger topping: 1 tomato, sliced Jarlsberg cheese Onion sandwich rolls toasted black sesame seeds Preheat the oven to 425° F and spray a baking sheet with oil. Combine the lentils, onion, oats, ginger, cilantro, spices, salt, pepper and sugar in a food processor and pulse until chunky. You want a mixture that is moist but not wet. Let the mixture rest for a few minutes, then shape into patties. Bake the burgers until they are golden brown, about 8 to 10 minutes. Then flip and bake for 8 to 10 more minutes. Serve with melted Jarlsberg cheese, sliced tomato, a sprinkling of sesame seeds, on a toasted onion roll. Enjoy!