Lentil burgers

1. Bring the lentils and ¾ cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
2. In a large pan add the chopped onion, garlic, lemon juice and ¼ teaspoon salt, and cook until softened, about 6 minutes. Add breadcrumbs and walnuts to the pan mixture before adding the spinach, ½ teaspoon black pepper and cumin and stir until the spinach is wilted, about 3 minutes. Add ¾ teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat the grill to medium-high. Form the mixture into six 4 inch balls and lightly press to flatten into a burger form and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the burger in the buns with the sliced onion and other toppings, as desired, and serve.

Note: if the mixture is too moist, add some extra almond meal to bind it together