"Veggie burgers with a kick! My husband and I are not vegetarians at all, but we're trying to cut down on the amount of chicken and meat we eat because it's so expensive. Lentils do the job here: super cheap, super easy, super tasty!"
In a medium saucepan, boil just enough water to cover the lentils and wheat. Add chicken or vegetable stock if desired. (Do not add salt to lentils; this will cause them to harden.) Once the water is boiling, add the lentils and wheat. Return to boil for a minute, and then simmer until wheat and lentils are cooked through and soft, about 20-25 minutes. (You can add more water if needed throughout the cooking process.) After cooking, let them sit until they cool down so that you can handle them by hand.
Once cooled until lukewarm, mash wheat and lentils until it forms a thick, lumpy paste. (I use a stick blender in the saucepan, but you can move it to another medium sized bowl if desired).
Transfer the wheat and lentils to a medium-large sized bowl. Mix in onion, chile, green pepper, egg, cheese, garlic, salt, and pepper. Mix thoroughly until the “burger” mix binds together. Shape into 8 medium-sized patties. (I keep mine fairly thin so they brown more evenly.)
Heat the oil in a large skillet on high heat. (I use about 1/8 cup oil per “batch.” I do not cover the patties in oil; I just use enough to keep the patties moving.) When ready, lower heat to medium-high, and fry the patties until golden brown, about 3 minutes on each side.