Cook lentils, uncovered, in water over medium-high heat 12 to 15 minutes or until tender (do not drain). Stir in tomato paste and bulgur; cover and let stand 20 minutes. Combine lentil mixture, onion, and next 8 ingredients.

Form football-shaped patties, using a heaping tablespoon of mixture for each patty. Serve on romaine lettuce leaves with lime wedges.