Mushroom onion burger

Makes 6 modest patties:

1 large garlic clove, chopped
1/2 pound cremini mushrooms, stems removed
1 tablespoon fresh thyme leaves
2 tablespoons olive oil, divided
1 large onion, chopped (about 3 cups)
1 cup canned lentils, rinsed and drained
3/4 cup whole-wheat breadcrumbs
1 large egg, whisked
1 teaspoon salt
1/2 cup polenta

BBQ sauce
goat cheese, crumbled or cottage cheese to serve

1. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool.

2. Pulse first 3 ingredients in food processor until finely chopped.

3. Stir cooled mushroom mixture into lentils, and combine with next 3 ingredients (through salt) until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.

4. Heat remaining 1 tablespoon oil in a non-stick skillet over medium heat, and cook burgers about 3 minutes or until golden brown on underside. Flip burgers. Cook about 3 minutes more or until golden brown.