This burger, veggie burger loaded with jack cheese, roast poblanos, avocado, and chipotle barbecue sauce is inspired by Vegan Richa's [Red Lentil Cauliflower Burger with Chipotle Habanero Mayo|https://www.veganricha.com/2013/03/red-lentil-cauliflower-burger-with.html" target="_blank]. Onion rings make a great accompaniment. [Alexia|https://www.alexiafoods.com/products/appetizers/onion-rings-panko-breaded" target="_blank]'s are my favorite and, as luck would have it, they cook at the same temperature – just arrange them around the burgers on the baking sheet! If you feel extra-fancy, you can stick a ring on the roll along with your burger, too!
Heat oven to 400*F. Add the cauliflower to a food processor and process for 30 seconds, or until it is finely chopped and has the texture of rice. Place the poblanos on the edge of a baking sheet; spread the cauliflower in a thin layer on the rest of the sheet. Bake 15 minutes or until cauliflower is crisp. Place the poblano in a sealed plastic bag to allow it to steam.
Meanwhile, rinse the lentils and pick through them to remove any small rocks or other debris. Add to a pot, along with water, salt, garlic powder, and chili powder. Cook over medium heat for 20 minutes, or until the lentils are soft and the water has absorbed.
Add cooked lentils, roasted cauliflower, remaining spices, and flour to a bowl. Mash gently. Mix well. Adjust the seasoning to taste. Form into 4 patties. Bake for 15 minutes, or until golden brown and slightly crispy. Top with cheese and bake another 5 minutes.
Place piece of poblano on the bottom part of each bun. Top with a burger, avocado slices, and barbecue sauce.