Place the lentils in a heavy-based saucepan and cover with 750ml-1l of water. Add 1 tbsp of olive oil and 1 clove of chopped garlic and boil over a high heat for 10 minutes. Reduce to a gentle simmer and cook for a further 20 minutes until tender.
Drain and transfer to a frying pan and cook over a medium heat, allowing the water to evaporate and dry the lentils out. After 2 minutes, add the rest of the garlic, olive oil, paprika, oregano and seasoning and cook for a further 10 minutes.
Transfer the mixture to a mixing bowl and add the beaten egg. Combine well and shape into patties. Heat the vegetable oil in a large heavy-based saucepan to 170°C. Dust the lentil patties with flour, shaking off any excess.
Deep-fry in the oil for 2-3 minutes until dark golden brown. Drain on kitchen paper.
Prepare the guacamole by mashing together the lime juice, avocado, minced garlic with salt and pepper. Arrange some red cabbage and rocket on the bottom half of the burger buns. Top with the lentil burgers and then some guacamole and cheese. Top with the other half of the buns and serve immediately.