How to make it
In a bowl, whisk together the Lee Kum Kee Panda Brand Cooking Soy Sauce, 2 Tbsp. of olive oil, brown sugar, tahini, paprika, garlic powder, and liquid smoke. Use a vegetable peeler to peel the carrots from end to end, creating wide ribbon-like strips. Add the carrot strips to the sauce and mix until evenly coated. Allow the carrots to marinate in the sauce for about 15 minutes.
Preheat the oven to 400˚F. Line a baking sheet with parchment paper and place the carrot strips onto the baking sheet. Bake for 10-15 minutes, flipping them over halfway through. Remove the carrot strips from the oven and set it aside for later.
Add the lentils, water and salt to a pot. Bring the water to a boil then simmer the lentils for 45 minutes until they are soft and most of the water has evaporated. Set aside for later. Heat a pan over medium heat. Pour in the remaining Tbsp. of olive oil then add in the onion, small diced carrot and black pepper. Cook until the onions turn translucent and the carrots are tender, about 5 minutes.
Add the lentils, vegetables, Lee Kum Kee Panda Brand Black Pepper Grilling and Dipping Sauce, oats and breadcrumbs to a bowl. Mix the ingredients together until well combined.
Divide the mixture into 8 evenly-sized portions then shape each portion into a patty. Place the patties onto a parchment lined baking sheet and bake at 400˚F for 15 minutes.
Assemble the burgers with the burger bun, greens, patty, tomato, onion, carrot strips and top bun. Enjoy!