To make the patties…

1. Drain the lentils and pat them dry with a clean cloth. Peel and chop the carrot and onions.
2. Put the chopped carrots and onions along with the sunflower seeds, paprika, chili powder, garlic powder, and salt into a food processor. Pulse until the mixture has a dry flour-like texture. Set aside.
3. Put half of the dry, drained lentils into the food processor and pulse for a couple of minutes. The texture of the lentils should be mushy.
4. Add the remaining unprocessed lentils and mushy lentils to a bowl. Add the vegetable, spice, and seed mixture along with the flour. Use your hands to massage the ingredients together so that they combine.
5. Break two of the Eggland’s Best eggs into a small bowl and beat well. Add the tomato puree and soy sauce to this bowl and stir together.
6. Put the egg mixture into the lentil bowl and mix well. Cover the bowl and refrigerate for an hour.
7. Bring the mixture out of the refrigerator and separate into four sections. Use your hands to make patties out of the mixture. Make sure they are even!

To cook on the grill…

1. Heat up the grill for at least 15 minutes.
2. Place the lentil patties on the grill and cook for five to seven minutes on each side. Check that the burgers are cooked all the way through before serving.
3. While the patties are cooking, drizzle some olive oil into a frying pan and put it on the heat. Crack the remaining four EB eggs into the frying pan and cook for three minutes.
4. To serve, place each cooked patty on a whole grain bun. Top with the fried egg and a sauce of your choosing.