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Place the lentils in a saucepan of cold water and bring to a boil. Reduce to a low simmer, skimming off any foam from the top, and cook until just soft, 15 minutes. Drain and rinse, then leave to cool.
Heat 1 tablespoon of the olive oil in a large, nonstick skillet. Cook the onion over medium heat until softened but not brown, about 5 minutes. Add the remaining oil and the portobello mushrooms, and cook until they break down and no moisture is left in the pan, 15 to 20 minutes. Add the garlic, parsley and thyme, and cook until the garlic is fragrant, about 1 minute. Add the balsamic vinegar and then remove from the heat.
Put the mushroom mixture, cooled lentils, bread crumbs and nutritional yeast in the bowl of a food processor and season well with salt and pepper. Pulse carefully until it is just mixed and still has some texture.
Allow the mixture to cool for 5 minutes. Shape the cooled mixture into 4 patties of equal size and then chill, covered, for 30 minutes so they firm up.
Clean the skillet with a paper towel. Heat a little oil in the pan and cook the burgers over medium heat until well browned and cooked through, about 4 minutes on each side. Serve on whole-wheat buns along with your choice of accompaniments.