Method

1. In a large saucepan, add Bayara lentilsand cover with water by 4 inches.
2. Bring to a boil, then reduce heat to medium, and simmer, stirring occasionally, until Bayara lentilsare tender but not mushy, about 10 minutes from the time the water starts to boil.
3. Drain very well in a fine-mesh sieve and then let cool at least 10 minutes (spread them out on a baking sheet to help them cool faster).
4. Meanwhile, in a small bowl, combine yogurt, lemon zest, lemon juice, and half of the garlic, season with salt and pepper, and set aside.
5. Finely chop the mushrooms and transfer to a medium bowl.
6. Add yogurt, Bayara paprika, two tablespoon of olive oil, and the remaining garlic.
7. Add Bayara lentils(you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentilsremaining.
8. Addthe flour and mix well until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1 to 2 tablespoon of flour if needed. Form into 6 patties about ¾ inch thick.
9. Working in 2 batches, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat(nonstick is essential since these will stick to a regular skillet).
10. Cook patties until deeply browned and very crisp on the bottom side, about 3 minutes.
11. Carefully turn and repeat on the second side, adding more oil as needed to maintain a light coating around patties in the skillet.
12. Spread the reserved yogurt mixture on the buns and top with burgers, sprouts, lettuce, and pickles.
13. Patties can be prepared 4 days ahead of time. Tightly wrap in plastic and chill.