Cook lentils: On medium high heat, add lentils and 4 cups water; cook uncovered for 30 minutes
In food processor, add mushrooms, scallions and black beans; puree to a finely chopped consistency
In a large bowl, combine mushroom mixture and cooled/drained lentils; combine well
Add bread crumbs, seasoned salt, pepper, and Worcestershire sauce to mixture
Combine, form into balls, flatten and place on baking sheet; refrigerate 30 minutes
Toast whole grain buns, slice tomato and onion
In a skillet on medium high heat, add olive oil; cook burgers for 3 minutes on each side
Assemble burger with dressing of your choice*, spinach, burger, tomato and onion
Notes
* Depending upon your preference, some sauces that go well with this dish are steak sauce, Dijon mustard, horseradish mayonnaise, sun-dried tomato hummus
Additions to the general mushroom mixture for flavor: drained green chiles, drained chipotle peppers, minced onion, salsa, tomato paste
Additions to the general mushroom mixture for enhanced nutrients: flax seed, wheat germ, pumpkin or sunflower seeds
Keep in mind, if moisture is added, increase the amount of bread crumbs; if grains/seeds are added, increase the amount of lentils or add an egg