Smoky, saucy, and packed with hearty texture, these patties start with tender lentils mashed to a thick paste and mixed with oats, tomato paste, and a warm blend of smoked paprika, cumin, garlic, and onion powder. Tamari adds a deep, savory backbone before everything gets shaped into thick patties and chilled until firm. A quick sear in olive oil gives each patty a deep golden crust, and a brush of tangy, smoked-paprika BBQ glaze right at the end caramelizes into a sticky, irresistible finish. Piled onto a toasted bun with crisp lettuce, juicy tomato, and thin-sliced red onion, this is the kind of burger that satisfies without any fuss. It's a great pick for a plant-based cookout main, and it holds together well enough to grill, pan-sear, or make ahead for easy weeknight dinners. This one's a solid addition to a vegan rotation any time you're craving something smoky and craveable.
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Combine the rinsed 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 20ā22 minutes, until the lentils are fully 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. Use a potato masher or fork to mash them until roughly two-thirds are broken down into a thick paste, with some whole lentils remaining for texture.
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