Vegan Lentil Burger
There's something deeply satisfying about biting into a burger that holds together beautifully and actually tastes like it was worth the effort. These patties get their hearty, meaty texture from green lentils that are partially mashed — enough to bind, but with whole lentils left in for a satisfying chew. Smoked paprika, cumin, sun-dried tomatoes, and a splash of soy sauce layer in a bold, savory depth that makes every bite genuinely crave-worthy. Rolled oats work as a natural binder, keeping everything plant-based without any eggs or dairy needed. A quick chill in the fridge before cooking is the secret to getting that gorgeous golden crust in the skillet — don't skip it. Piled onto vegan buns with butter lettuce, fresh tomato, and optional vegan mayo, each of the four servings looks and feels like proper burger night. This is the kind of recipe that converts skeptics.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- ½ cup roasted red pepper, finely chopped
- 3 tbsp sun-dried tomatoes (oil-packed), finely chopped
- 3 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ cup rolled oats
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
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, about 20–22 minutes. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 10 minutes.
- 2
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 thick paste, with some whole lentils remaining for texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!