Make the chia egg by mixing together 1 Tbsp milled chia seeds and 3 Tbsp water. Set aside.
Heat some vegetable oil in a large frying pan. Add finely chopped shallots and crushed garlic. Fry gently until soft.
Add finely chopped mushrooms. Fry gently for 10 minutes until cooked.
Place mushrooms, lentils, chopped red pepper, chopped sundried tomatoes and chia egg in the bowl of a food processor. Pulse until combined. You do not want to overblend as otherwise the burgers will be too soft.
Transfer mixture to a bowl. Add quinoa, porridge oats, cumin and coriander. Mix together. Season to taste with salt and pepper. Leave to rest covered in the fridge for 30 mins.
When you are ready to cook the burgers, place breadcrumbs on a plate.
Shape the burger mix into 6 individual patties, squeezing each one tight. Add more porridge oats if you feel the mixture is too wet. Roll each patty into the breadcrumbs so that to cover it all over.
Heat some vegetable oil into a large frying pan. Cook each patty for 4 mins on each side under medium to high heat.
Serve burger patties on buns with mixed salad leaves, sliced red onions and a dollop of Stokes Burger Relish plus a side of pickles.