Lentil Walnut Vegan Burger with Smoky BBQ Sauce: A Hearty Plant-Based Classic That Sizzles

Looking for a burger that’s hearty, smoky, and packed with plant-based goodness? This Lentil Walnut Vegan Burger with Smoky BBQ Sauce is not just a mouthful in name, it’s a full-on flavor explosion in every bite. Perfect for backyard grilling or cozy weeknight dinners, this burger brings together the earthy richness of lentils, the satisfying crunch of walnuts, and the bold depth of smoky BBQ sauce. Whether you're a seasoned vegan or just dabbling in plant-based burger options, this is one of those vegan burgers recipes that will win you over for good.

PIN IT

Lentil Walnut Vegan Burger with Smoky BBQ Sauce

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 hearty burgers

Equipment

• Medium saucepan For cooking lentils. If using canned lentils, you can skip this.
• Large Skillet or Frying Pan For sautéing onions and searing patties.
• Food processor Essential for blending patty ingredients. If unavailable, use a potato masher and finely chop ingredients by hand for a more rustic texture.
• Mixing bowls For combining flax eggs and patty mixture.
• Baking Sheet (optional) If baking instead of pan-frying.
• Measuring cups & spoons Accuracy helps keep the patty texture just right.

Ingredients

  

For the Lentil Walnut Patties

• 1 cup dried brown or green lentils or 2 ½ cups cooked
• 1 small yellow onion finely chopped
• 2 garlic cloves minced
• 1 cup walnuts toasted and finely chopped
• ¾ cup rolled oats
• 2 tablespoons ground flaxseed
• 5 tablespoons water to make flax egg
• 1 tablespoon soy sauce or tamari
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for sautéing

For the Smoky BBQ Sauce

• ½ cup ketchup
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon liquid smoke optional but recommended
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder

Burger Assembly

• Burger buns gluten-free if needed
• Lettuce leaves
• Sliced tomato
• Red onion slices
• Pickles
• Avocado or vegan mayo optional

Instructions

 

Step 1: Prepare Lentils

1. Rinse 1 cup of lentils and cook in 2.5 cups of water in a medium saucepan. Bring to a boil, then simmer for 20 minutes or until tender but not mushy. Drain and let cool.
2. Shortcut: Use canned lentils (rinsed and drained) if you're looking for a veggie burger recipe easy version.

Step 2: Make Flax Egg

1. In a small bowl, mix ground flaxseed with water. Let sit for 5-10 minutes until gel-like. This will bind your patties, making them sturdy without eggs—a win for a vegan burger recipe.

Step 3: Sauté Aromatics

1. In a skillet, heat a bit of olive oil over medium heat. Add chopped onion and garlic. Sauté until soft and translucent, about 5 minutes. Cool slightly.

Step 4: Blend the Patty Base

1. In a food processor, combine cooked lentils, sautéed onions/garlic, toasted walnuts, oats, flax egg, soy sauce, tomato paste, smoked paprika, cumin, salt, and pepper.
2. Pulse just until the mixture holds together but still has some texture. You don’t want a paste—think homemade veggie burgers with personality.

Step 5: Shape Patties

1. Divide the mixture into four equal parts. With damp hands, form into thick patties. Place on a plate or parchment-lined sheet and refrigerate for 15-20 minutes to firm up.

Step 6: Cook the Patties

1. Heat a bit of olive oil in a skillet. Cook patties over medium heat for 4-5 minutes per side, or until browned and crispy on the outside. They can also be baked at 375°F for 20-25 minutes, flipping halfway through.
2. This creates one of the best vegan burger textures—crispy on the outside, hearty and tender inside.

Step 7: Mix BBQ Sauce

1. While patties cook, combine all BBQ sauce ingredients in a small bowl. Taste and adjust sweetness, smokiness, or tanginess as you prefer.

Step 8: Assemble the Burger

1. Toast your buns until golden. On the bottom bun, spread a layer of mashed avocado and a bit of vegan mayo. Add a bed of mixed lettuce, then place the lentil walnut patty on top. Layer with pickles, red onion slices, a slice of vegan cheddar-style cheese (optional), and fresh tomato slices. Generously drizzle smoky BBQ sauce over the top and crown with the toasted top bun. Serve immediately for maximum flavor and texture.

Pairings

This burger is rich, smoky, and deeply satisfying, so pair it with:

• Sweet potato fries with sea salt and paprika
  
• Corn and black bean salad with lime vinaigrette
  
• Chilled kombucha or a citrusy IPA if you're pairing with a brew
  
• A light, crunchy cabbage slaw to contrast the burger’s richness

For dessert, think along the lines of a dairy-free chocolate mousse or a fruit crisp to keep it fresh and light.

FAQs

1. Can I substitute another legume instead of lentils?

Yes, cooked chickpeas make a great substitute, especially if you're leaning toward a chickpea burger recipe. The texture will be slightly different, but equally delicious.

2. What type of lentils work best?

Brown or green lentils are ideal. They hold their shape well and have a nutty flavor that complements the walnuts. Avoid red lentils—they’re too soft and mushy for patty binding.

3. Can I bake the patties instead of frying?

Absolutely! For a lower-fat option, bake at 375°F for 25 minutes, flipping halfway through. This method is excellent for meal prepping vegan burger patties.

4. Can I freeze these burgers?

Yes, these are excellent make-ahead vegetable burgers recipe. Freeze patties raw between parchment paper in an airtight container. Cook from frozen or thaw slightly before cooking.

5. Can I use tofu instead of lentils?

You can experiment with tofu for a tofu burger version. Use firm tofu, press out the moisture, and adjust oats as needed for binding.