Preheat the oven to 375 degrees F. (Skip this step if you plan to pan fry)
In a small pan on the stove, sauté the mushrooms over medium heat until soft, about 7-8 minutes.
To the bowl of a food processor, add the mushrooms along with the lentils, brown rice, green onions, garlic, aquafaba, soy sauce, and sriracha and pulse until well combined, but not pureed.
Pour the mixture out into a medium bowl and add the vital wheat gluten (or ½ cup breadcrumbs). Massage the mixture with your clean hands for several minutes until the gluten starts to work (it will start to get "stringy". If you are using breadcrumbs instead of vital wheat gluten, just stir to combine.
Add the breadcrumbs (or other ½ cup if you already used them in the previous step) and stir to combine. The mixture should form easily into patties. If it's too wet, add another 1-2 tbsp of breadcrumbs. If it's too dry, add another splash of soy sauce or even water.
Form the mixture into 6-8 patties. You can cook them right away or place the patties in the fridge in a single layer for 30 minutes to firm up even more.
Bake the patties in the oven for 25-30 minutes, flipping them over half way through. Alternately, you can pan fry in a tbsp of oil for about 5 minutes each side on medium heat.
Lay your lettuce leaves flat, top each one with a burger, raw shredded veggies, if using, fresh cilantro, if using, and a drizzle of the Asian Dressing. Wrap them up and enjoy!