Vegan Carrot Lentil Burger
These hearty patties are built entirely from plants and packed with real, satisfying flavor — smoky paprika, earthy cumin, and a hit of soy sauce give them a depth that makes you forget you're not biting into something grilled over charcoal. Green lentils form the backbone, with sautéed onion, carrot, and garlic folded in for sweetness and body, while rolled oats hold everything together without a single egg or binder in sight. The trick of mashing two-thirds of the lentils while keeping the rest whole gives each patty a texture that's firm and a little chunky — nothing mushy about it. A 30-minute chill in the fridge before they hit the pan is the move that keeps them from falling apart, so don't skip it. They cook up with a genuinely crispy, deep-brown crust that makes the flip satisfying every single time. Piled onto vegan buns with crisp lettuce and fresh tomato, this makes four burgers that are weeknight-easy but good enough to serve at a cookout without any apologies.
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 1 medium carrot, finely grated
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup rolled oats
- 2 tbsp soy sauce
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce (optional)
- 1 medium tomato, sliced (optional)
Instructions
- 1
Combine the lentils and water 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, about 20–22 minutes. Drain any remaining liquid, spread the lentils on a baking sheet, and let them cool for 10 minutes until no longer steaming.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomato paste, smoked paprika, cumin, salt, and pepper and cook for 1 minute more, until the paste darkens slightly. Transfer the mixture to a large mixing bowl and let it cool for 5 minutes.
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