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Vegan Lentil Pizza Burgers
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5 from 2 votes

Vegan Lentil Pizza Burgers

These vegan lentil pizza burgers are topped with zesty basil aioli and gooey cashew mozzarella. They're protein packed and super satisfying. 
Prep Time25 mins
Cook Time25 mins
chill time1 hr
Total Time1 hr 50 mins
Course: Bigger Bites, Sandwiches
Cuisine: Italian
Keyword: plant-based, vegan
Servings: 12 sliders/mini burgers
Author: Ashley Melillo | Blissful Basil


Vegan Lentil Pizza Burgers

  • ½ cup uncooked green lentils or brown lentils
  • ¼ cup raw sunflower seeds or pepitas
  • 2 ½ cups water
  • 1 tablespoon olive oil
  • cup finely diced yellow onion
  • 3 cloves garlic, minced
  • ¾ cup crushed tomatoes
  • 3 ounces dry-packed, no-salt-added sun-dried tomatoes, thoroughly chopped
  • 1 tablespoon tomato paste
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch crushed red pepper flakes (optional)
  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • ½ cup oat flour
  • ¼ cup quick cook oats*
  • 1 teaspoon sea salt, plus more to taste
  • 2 tablespoons high-heat oil (e.g., sunflower oil, expeller-pressed grapeseed oil, etc.), plus more if needed
  • 12 gluten-free or regular slider buns, toasted or not



  • Pick through and thoroughly rinse the lentils.
  • In a medium sauce pan, combine the lentils, sunflower seeds, and water over medium-high heat. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but not mushy. Strain off any excess water but do not rinse. Transfer to a large, heat-safe mixing bowl, and use the back of a fork to coarsely mash about a third of the lentils. You still want them to have quite a bit of texture.
  • While the lentils and sunflower seeds cook, heat the olive oil over medium heat in a large sauté pan. Add the onion and garlic and sauté for 5 minutes or until translucent, stirring occasionally. Add the crushed tomatoes, sun-dried tomatoes, tomato paste, balsamic, oregano, basil, and red pepper flakes (if using). Cook for 5 to 8 minutes, or until most of the liquid has cooked off and out of the mixture, stirring occasionally. Remove from heat and let cool slightly.
  • Meanwhile, in a small bowl, whisk together the flaxseed and water. Let stand for 5 minutes to thicken.
  • Transfer the cooked tomato mixture to the mixing bowl with the lentils and sunflower seeds. Stir to combine. Add the flax egg, oat flour, rolled oats, and salt. Stir to combine. Taste and add more salt if desired.
  • Line a baking pan with parchment paper. Grease a ¼-cup measuring cup with a little bit of oil, and use it to scoop up ¼ cup of the slider mixture. Then, form into a 1-inch-thick patty, and place on baking pan. Repeat. I like to stop halfway through to rinse + re-oil the measuring cup and my hands. The recipe yields 10 to 12 patties.
  • Refrigerate the patties for 1 hour (or more) to set them before cooking.
  • While the patties are chilling, prepare the Basil Aioli—see recipe below. Refrigerate until ready to serve. Also, blend the ingredients for the Vegan Cashew Mozzarella (if using), but wait to heat/thicken until directed to do so below.
  • In a large skillet or sauté pan, heat the high-heat oil over medium-high until hot but not smoking. Add half of the slider patties to the pan, being careful not to crowd them. Cook for 3 minutes, or until golden brown, and then carefully flip over and cook for another 2 to 3 minutes or until golden brown. Transfer to a plate that has been lined with paper towels until ready to assemble. Repeat. You may need to add a bit more oil.
  • Heat/thicken the Vegan Cashew Mozzarella (if using) just before assembling.
  • To assemble the sliders, slice the buns in half, place a patty on top of each, dollop with the mozzarella (if using) and pizza sauce (if using), and drizzle with the aioli.


*You can turn old-fashioned oats into quick cook oats with a few blitzes around the food processor or blender. They should remember coarse panko breadcrumbs.