Preheat oven to 350°F.
Heat olive oil in large skillet with high sides over medium heat. Add the onions and cook for 3 minutes.
Add the mushrooms, garlic, thyme, tarragon and Aleppo pepper. Cook for an additional 7 minutes, stirring occasionally to avoid burning.
Place the mushroom mixture, olives, red pepper flakes, lentils, Worcestershire sauce, lemon juice and ONLY ¼ cup bread crumbs in a separate bowl. Use an immersion blender (or food processor) to finely chop, but do not over-blend. There should still be a few larger pieces visible.
Add the remaining breadcrumbs and stir to combine.
Divide mixture into 4 equal patties (shaped by rolling into balls and flattening slightly).
Line a baking pan with parchment paper and spray lightly with cooking spray. Add the prepared patties to pan and bake for 15 minutes.
Flip the burgers over and cook an additional 10 minutes.