Smoky Vegan Lentil Burgers

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Once you start making your own plant-based veggie burgers, you will never buy the store bought versions again! They are so much easier to make than you may expect and they are a million times more delicious!

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I am always busy so meal prep is a necessity in my life. I also hate doing the dishes every day, so if I can skip cooking on a daily basis, then I don’t have nearly as many dishes, yay! I make a recipe of vegan burgers every other time that I meal prep, and make enough for 2 weeks so I always have burgers in the freezer for a quick meal or even a snack. Snack? Yes, spread avocado and hot sauce or BBQ sauce on the patty and eat without the bun – perfect healthy vegan snack!

Check out this super fun way to reduce plastic waste!

The burger base is made with walnuts and lentils for a tender burger texture and infused with liquid smoke, smoked paprika, and other savory spices for a smoky and satisfying flavor. Top this burger with any of your favorite toppings and enjoy regularly!

Check out this video to see how I make them and 2 other delicious vegan meal prep recipes!

Smoky Vegan Lentil Burgers

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield6 Burgers


    • 1 cup walnuts
    • 1 cup lentils
    • 1 cup oats
    • 1/2 cup chopped red onion
    • 1/2 cup chopped bell pepper
    • 2 TBSP flaxmeal
    • 2 TBSP nutritional yeast
    • 1 tsp liquid smoke
    • 2 tsp Worcestershire sauce
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • salt and pepper to taste



    Preheat oven to 400 degrees Fahrenheit

    Combine all ingredients in a food processor. Mix until well combined and sticks together, but still with some texture. If the mixture is still too crumbly, add more oats or flour a couple tablespoons at a time until a stickier consistency is reached. 


    Form the mixture into patties and place on a lined baking sheet.

    Bake at 400 degrees Fahrenheit for 15 minutes, flip and bake another 10 minutes. 

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