• Wash and dry produce. • Drain lentils. • In a medium bowl, mash lentils with half the mayonnaise, 1 tsp Tunisian Spice Blend, ½ tsp cumin, salt, and pepper (2 tsp Tunisian Spice Blend and 1 tsp cumin for 4 servings). (Be sure to measure the Tunisian Spice Blend—we sent more!) • In a small bowl, combine panko and ½ tsp soy sauce (1 tsp for 4); stir until evenly combined. TIP: Use double the soy sauce for an extra umami kick!

• Stir panko mixture into bowl with lentil mixture until evenly combined. • Form mixture into four patties (eight patties for 4 servings), each about the size of a burger bun. • Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and warmed through, 4-5 minutes per side. TIP: For a crispier burger, add another drizzle of oil when flipping and cook a little longer on the second side.

• While patties cook, quarter lemon. Dice tomato into ¼-inch pieces. Trim and thinly slice cucumber into rounds. Halve and toast buns.

• In a large bowl, whisk together remaining cumin, a drizzle of olive oil, juice from half the lemon, salt, and pepper. • Add arugula, tomato, and cucumber; toss until evenly coated. Taste and season with salt and pepper.

• Fill buns with patties, guacamole, and a pinch of salad. TIP: Spread remaining mayonnaise on bottom buns if you like. Be sure to add cucumber and tomato to your burger with the salad!

• Divide burgers and remaining salad between plates. Serve with remaining lemon wedges on the side.