Hearty green or brown lentils get simmered until tender, then mashed to a thick, cohesive base and seasoned with dill, parsley, smoked paprika, garlic, and onion powder for a deeply savory patty that holds together beautifully in the skillet. Each one gets pan-seared in olive oil until deep golden and crisp on both sides, then piled onto a toasted bun with a generous scoop of creamy, lime-brightened mashed avocado. Crisp romaine, juicy tomato, and thin-sliced red onion round out the crunch and freshness, making every bite feel like a proper burger experience rather than a consolation prize. This one comes together with straightforward pantry staples and a simple mash-shape-sear method, no fancy equipment or techniques required. It's a filling, plant-based burger that fits neatly into a vegan spread and still delivers all the smoky, herby, satisfying flavor you want from a backyard cookout classic.
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Combine the lentils, water, and 1/2 tsp salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are fully tender and have absorbed most of the water. Drain any excess liquid and spread the lentils on a plate or sheet pan to cool for 10 minutes.
Transfer the cooled lentils to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the lentils are broken down into a paste, with some whole lentils remaining for texture.
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