Have ready eight 10-inch pieces of aluminum foil lined with parchment paper. Set up and preheat your steamer.

Crumble the tempeh into bite-size pieces in a 4-quart pot. Submerge the tempeh in water by about 3 inches. Add 2 tablespoons of the tamari and the apple cider vinegar.

Place the pot on the stove and bring to a full boil, uncovered. Boil for about 15 minutes. Drain the tempeh and let cool completely. Once cool, use your hands to mash it up pretty well.

In a large bowl, mash the lentils until no whole ones are left. Add the mashed tempeh, mayo, maple syrup, remaining 2 tablespoons tamari, liquid smoke, nutritional yeast, dried sage (rubbed between your fingers), garlic powder, thyme, black pepper, anise seed, and nutmeg. Mix really well.

Add the wheat gluten and mush everything together with your hands, getting it really well incorporated, about 2 minutes.

Break the mixture up into 8 equal pieces. Form each piece into a ball and then flatten into a disc about ½ inch thick. Use the palms of your hands to turn the disc, creating somewhat even sides that aren't flat. In other words, shape it more like a tire than a flying saucer.

Wrap each disc in parchment-lined foil. Take care to make them circular again once wrapped. Steam with a tight lid for about 40 minutes. Let cool completely before unwrapping and cooking.

To cook, preheat a large skillet over medium heat and cook the patties on each side in a thin layer of coconut oil, until lightly browned, about 4 minutes