In a saucepan, add green lentils, water, and salt. Set heat to medium-high heat.
Once at a tender boil, lower temperature to a low for a gentle simmer. Cover the saucepan with a lid and cook for about 15-20 minutes.
Drain lentils and allow to cool for five minutes for easier handling.
Transfer lentils to a bowl and mash some of the lentils with the back of the fork, leaving some whole. Next, add tomato paste, and chia egg to the lentil burger batter. Mix well.
Add oat flour and seasonings (smoked paprika, garlic powder, and black pepper). Mix well with the burger. If it’s still wet, add more oat flour. Taste it - if it needs more salt, add about ¼ teaspoon at a time.
Form burgers into a tight-packed ball, then flatten into patties. They should be relatively thin and small to prevent crumbling. Freeze for 30 minutes to firm up
Then, in a non-stick pan, heat 1 tablespoon of oil over medium heat. Once hot, add the burgers. Cook for 5 minutes on each side.
Notes
If the lentil burger mix is too crumbly, wet your hands. This will help make it easier to mold into a bowl and then into a patty.
While the burger is pan-frying, allow it to cook on both sides for 5 minutes. Flipping it often will prevent the burger from cooking evenly and thoroughly.
The patties should be more on the flatter side to prevent from crumbling.