Hearty lentils are simmered until tender, mashed until they hold together, then loaded up with sliced scallions, garlic, and smoked paprika for a patty that's savory through and through. Breadcrumbs help bind everything into a cohesive burger that goes into the skillet and comes out with a deep golden crust on both sides ā real griddled texture, no mushy centers. Pile it onto a toasted bun with crisp lettuce and juicy tomato slices, and you've got a burger that eats like the real deal. The lentil base gives it that satisfying, meaty bite while the scallions and smoked paprika keep every mouthful bright and full of flavor. It's a genuinely solid pick for a plant-based cookout or weeknight dinner, and it holds up well whether you're feeding a crowd or just meal-prepping a few patties ahead. This one earns its spot in a vegan burger rotation without any fuss.
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Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water is absorbed, 20ā25 minutes. Drain any remaining liquid, spread the lentils on a plate, and let them cool for 10 minutes.
While the lentils cook, lay the bacon strips in a large skillet over medium heat and cook, turning once, until crispy and the fat has rendered, 6ā8 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside for searing.
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