Vegan Burgers with Sun-Dried Tomatoes & Spinach

INGREDIENTS

• 2 Tbsp. (30 mL) olive oil, divided
• 1/2 cup (125 mL) chopped onion
• 1 package (300 g) frozen chopped spinach, thawed and squeezed dry
• 1 can (540 mL) lentils, drained and mashed
• 1 cup (250 mL) cooked, cooled farro
• 1/2 cup (125 mL) Hellmann's® Vegan
• 1/2 cup (125 mL) seasoned panko bread crumbs
• 6 vegan hamburger buns, toasted
• 3 cups (750 mL) baby arugula
• 6 Tbsp. (90 mL) sun-dried tomatoes packed in oil, finely chopped