In medium-sized pot bring 2 cups of water and ¾ cup lentils to a boil. Cover with a tilted lid and reduce heat to a simmer, cooking for 15-20 minutes until lentils are tender.

Meanwhile, heat a large skillet on medium heat with a splash of oil or water and sauté onions, jalapeño, and green peas until onion is softened. Remove pan from heat and set aside.

While everything cooks, place cilantro, flaxseed, cumin, and chili powder in a large bowl. When lentil and onion/pea mixture finishes cooking, add those to the large bowl as well and mix together. Add liquid aminos or tamari and ¾ cup bread crumbs. Use your hands to knead mixture until desired consistency, slowly adding bread crumbs as needed until texture is tacky and not too sticky. 

Form patties with your hands and place on a baking sheet. If you have the time, refrigerate mixture for 1 hour.

Brush patties lightly with olive oil before cooking.

Baking: preheat oven to 350°. Cook for 15-20 minutes, flipping halfway through, until both sides are lightly browned.Pan frying: cook patties on medium heat on a large (preferably non-stick) skillet, flipping halfway through until both sides are browned.

Assemble burgers: place the cooked patties on lightly toasted buns and top with any. Enjoy!