Rinse the red lentils and add them to 2 cups of boiling water. Cover and reduce to a simmer for 20 minutes.
Add the tofu, chili powder and cumin to a food processor and blend until smooth.
Transfer the spicy tofu to a large mixing bowl and add the soy chorizo.
Combine well, then add the cooked lentils, diced onions, bell pepper, jalapeños and garlic.
Add in the lime juice, cilantro, spinach, eggs and rice chex crumbs. (Rice chex crumbs can be made by simply blending rice chex cereal in a food processor. Using these instead of breadcrumbs keeps the dish gluten-free.)
Combine well, then form into 12 patties.
These can be cooked on the grill for 10 minutes per side or in a cast iron skillet on the stove over medium heat.
To prepare the Raspberry Avocado Salsa, add the raspberries to a medium bowl and slightly muddle the raspberries.
Add the diced avocado, red onion and freshly grated ginger.
Add the cilantro, black pepper, lime juice and drizzle with the olive oil.
Finish the burgers by topping with the salsa and cotija cheese.