Vegan Loaded Lentil Burger
These hearty lentil patties are packed with smoky, savory flavor from smoked paprika, cumin, tomato paste, and tamari — and they hold together beautifully thanks to a combination of mashed lentils and rolled oats. Roasted red pepper, sweet corn, and fresh cilantro give every bite a satisfying mix of color and texture that makes this feel like a serious burger, not a sad substitute. Chilling the mixture before shaping is the key step that keeps the patties firm and lets them develop that deep golden crust in the skillet. Each one gets a full four to five minutes of undisturbed cook time per side, so you end up with a crispy exterior and a tender, flavorful center. Piled onto toasted buns with creamy avocado, butter lettuce, juicy tomato, and vegan mayo, this is the kind of plant-based meal that genuinely satisfies. A dash of hot sauce on top takes it over the edge if you like a little heat. This recipe makes four generous burgers, so it's perfect for a casual weeknight dinner or a backyard cookout.
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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 diced
- ½ cup corn kernels, fresh or thawed from frozen
- 3 scallions (green tops only), thinly sliced
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp tomato paste
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ cup rolled oats
- 3 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 1 ripe avocado, sliced
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste
- hot sauce, 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 medium-low and simmer, uncovered, for 20–22 minutes, until the lentils are very tender and most of the water has been absorbed. 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 — the mixture should be thick and cohesive with some whole lentils remaining for texture.
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