Hearty green or brown lentils simmer until tender, then get mashed with sautéed onion, garlic, smoked paprika, and cumin for a deeply savory, smoky base. A spoonful of tomato paste adds richness and tang, while breadcrumbs help everything bind into patties that hold their shape and turn crisp and golden in the skillet. These are stacked high on a bun with crisp lettuce and juicy tomato for a satisfying, plant-based take on a burger night classic. The texture is exactly what you want — firm on the outside, tender and a little rustic within — and the flavor is bold enough that no one will miss meat on the plate. It's a reliable, crowd-pleasing option to add to your vegan recipe rotation.
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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 has been absorbed, 20–25 minutes. Drain any remaining liquid and spread the lentils on a plate or baking sheet to cool for 10 minutes.
While the lentils cool, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, cumin, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Remove from the heat and let cool slightly.
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