Vegetarian Patties in Seeded Buns

Soak lentils in warm water for 2 to 3 hours. Rinse, drain and pick over.

Place lentils in a saucepan and cover with 1 cup of water; add bay leaf. Bring to a boil, cover, reduce heat and simmer for 30 or until lentils are fork tender. Remove lid, if there is liquid remaining, turn up the heat and cook, stirring frequently, until liquid is absorbed. Mash lentils with an immersion blender.

Preheat oven to 275ºF.

While lentils are cooking, place the sunflower seeds in a single layer in a shallow pan, toast for 30 minutes, stirring several times until golden brown.

Heat the oil in a skillet, set over medium heat. Add the onions, garlic, and 1/4 cup chopped red pepper and saute for 5 minutes. Add cumin, paprika, cayenne pepper, black pepper and soy sauce and cook for an additional 2 minutes, stirring constantly. Remove from heat.

Using a food processor or spice grinder, coarsely grind the toasted sunflower seeds.

In a large mixing bowl, combine quinoa, sunflower seeds, mashed lentils, and vegetable mixture. Stir in breadcrumbs, nutritional yeast, and basil. Knead and mix using clean hands to make a stiff mixture. Add more quinoa or breadcrumbs if mixture does not hold together.

Let stand for 1/2 hour to allow the quinoa to bind the mixture together.

Coat a skillet with cooking oil. Shape the lentil mixture into 4 patties. Cook the burgers over medium heat for 4 to 5 minutes per side, or until crispy.

Meanwhile, in a small bowl, combine chives, yogurt, and garlic powder. Stir to mix.