Red Lentil Burgers with Aioli

Aioli:
1/4 c mayonnaise
1/2 tsp fresh lemon juice
1 garlic clove, minced

Burgers:
2 c water
3/4 c dried red lentils
3/4 tsp salt, divided
1 c diced onion
1/2 c finely diced carrot
3 garlic cloves, chopped
2 c chopped mushrooms
1 tsp dried marjoram
1/4 tsp black pepper
1/3 c dry breadcrumbs
1 Tbsp fresh lemon juice
2 egg whites
1 Tbsp vegetable oil

Other:
hamburger buns
lettuce
sliced tomato
sliced onion
sliced pickles

To make aioli: Combine all ingredients; cover and chill.

To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.

Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes. Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes. Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.

Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.

NOTES
From Cooking Light.
Takes a long time start to finish. Cheaper and tastier than store-bought though.
These have a really great flavor; don't hold together too well. I would definitely not try them on a grill.
Texture is not really very burger like, but it helps to add condiments.
The aioli is quite good.
I use an egg in place of 2 egg whites, never use marjoram, sometimes skip lemon juice -- all work fine.
Have replaced mushrooms with mashed chickpeas, good flavor as well -- this version was more popular with the kids.