Hearty green or brown lentils are simmered until tender, then mashed into a thick, cohesive base studded with smoky paprika, warm cumin, and a savory hit of tomato paste. Oats fold right in to help everything hold together, and each patty gets a slow, patient sear in olive oil until the crust turns deep golden and craggy on both sides. The result is a burger with real bite and texture — not mushy, not crumbly, just a satisfying char-crisp exterior giving way to a well-seasoned center. Pile it onto a bun with crisp lettuce and juicy tomato slices for a filling, plant-forward dinner that still hits every craving a classic burger night calls for. It's a solid pick for a vegan spread, whether you're grilling for a crowd or just meal-prepping a few for the week ahead.
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Combine the lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are completely tender and have absorbed most of the water. Drain any excess liquid and spread the lentils on a baking sheet 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 — the mixture should be thick and cohesive with some whole lentils remaining for texture.
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