2 filling vegan burgers you’ll want at every BBQ

Every summer, there’s that moment when someone fires up the grill and proudly declares, “Don’t worry—we’ve got veggie burgers too!”

And as any longtime vegan knows, that phrase can go either way. You might get a dry bean puck that tastes like nostalgia and cardboard—or you might get something that changes minds.

For years, I brought my own backup patties to cookouts—just in case. But one afternoon at a friend’s BBQ, I showed up with a batch of smoky lentil-mushroom burgers topped with caramelized onions and homemade BBQ aioli.

They didn’t just hold up—they stole the show. Even the carnivores went back for seconds.

That’s when I realized: the best vegan burgers aren’t trying to imitate anything. They just need to fill you up and taste incredible.

Below, you’ll find two that do exactly that—one homemade, one store-bought—both designed to make you (and everyone else) rethink what a plant-based burger can be.

Why fullness matters (and how to achieve it plant-based)

Let’s get scientific for a second. The reason most veggie burgers leave you hungry isn’t magic—it’s missing macronutrients. When a meal combines fiber and plant-based protein, it naturally supports the hormones that signal satiety and help keep hunger in check for hours.

That’s why lentils, mushrooms, and oats (yes, oats!) make such a dream team. They’re rich in slow-digesting carbohydrates and fiber, meaning your blood sugar stays stable while your stomach feels full. Combine that with umami depth from smoke, garlic, and caramelized onions, and you’ve got a burger that satisfies both body and brain.

Now, let’s build it.

1. The smoky lentil-mushroom umami stack

Flavor profile

Savory, smoky, and rich—this burger feels like a warm hug from the grill. The base is made from lentils and cremini mushrooms for texture, oats for structure, and a hit of smoked paprika and tamari for depth.

Yields

4 hearty patties

Ingredients

For the patties:

• 1 cup cooked brown or green lentils (drained well) 
• 1 ½ cups finely chopped cremini or baby bella mushrooms 
• 1 small yellow onion, diced 
• 2 cloves garlic, minced 
• 1 tablespoon tomato paste 
• 2 tablespoons tamari or soy sauce 
• 1 teaspoon smoked paprika 
• ½ teaspoon ground cumin 
• ¾ cup rolled oats 
• 1 tablespoon ground flaxseed + 2 ½ tablespoons water (flax “egg”) 
• 1 tablespoon olive oil (plus more for cooking) 
• Salt and black pepper, to taste

For the caramelized onions:

• 2 large yellow onions, thinly sliced 
• 1 tablespoon olive oil 
• Pinch of salt 
• Optional: splash of balsamic vinegar

For the BBQ aioli:

• 3 tablespoons vegan mayo 
• 1 tablespoon vegan BBQ sauce 
• 1 teaspoon smoked paprika or chipotle powder

For serving:

• Burger buns (brioche-style or whole grain) 
• Sliced pickles or fresh arugula

Step-by-step

1. Sauté the aromatics.
   In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent (about 3–4 minutes). Stir in mushrooms and a pinch of salt, cooking until most of the liquid evaporates and mushrooms shrink, 6–8 minutes. Add garlic, tomato paste, tamari, paprika, and cumin. Cook 1–2 more minutes, stirring often.
2. Pulse and shape.
   Transfer mixture to a food processor along with lentils, oats, flax egg, olive oil, salt, and pepper. Pulse until combined but still textured—don’t purée it. You want to see bits of mushroom and oat. Form into 4 patties.
3. Chill and sear.
   Place patties on a parchment-lined tray and chill for 20 minutes (this helps them firm up). Heat a drizzle of olive oil in a skillet or grill pan, then cook patties 4–5 minutes per side until golden brown and crisp.
4. Caramelize the onions.
   In a separate skillet, warm oil and sliced onions over low heat with a pinch of salt. Stir occasionally for 20–25 minutes until deep golden and sweet. Add balsamic at the end for a subtle tang.
5. Mix your BBQ aioli.
   Whisk vegan mayo, BBQ sauce, and smoked paprika together until smooth.
6. Assemble the burger.
   Spread BBQ aioli on both buns. Add a patty, caramelized onions, and pickles or arugula. Close, press lightly, and take a victory bite.

2. The backyard-ready store-bought burger

Not every cookout needs to start from scratch. Sometimes the real power move is knowing which store-bought patty grills like the real deal—without the additives overload.

For me, the winner lately is Beyond Smash Burger Patties (thin, crisp, quick-searing) or Amy’s California Veggie Burgers (a lighter, whole-food option with grains and vegetables).

Here’s how to make them feel like a restaurant-level meal instead of a frozen compromise.

Yields

2–4 servings

Ingredients

• 2–4 store-bought vegan burger patties (Beyond, Amy’s, or similar) 
• 4 burger buns 
• 4 slices vegan cheddar or pepper jack cheese 
• 1 large tomato, sliced 
• 1 small red onion, sliced thin 
• 1 avocado, sliced 
• 2 tablespoons vegan butter or oil (for grilling) 
• Optional: lettuce, mustard, or hot sauce

For the secret sauce:

• 3 tablespoons vegan mayo 
• 1 teaspoon Dijon mustard 
• 1 teaspoon pickle juice 
• ½ teaspoon maple syrup or agave 
• Dash of smoked paprika

Step-by-step

1. Heat the grill (or pan).
   Set grill or skillet to medium-high heat. Brush grates lightly with oil.
2. Cook the patties.
   Grill or pan-sear patties 3–4 minutes per side, or until a deep brown crust forms. Add vegan cheese during the last minute to melt slightly.
3. Toast the buns.
   Spread vegan butter or oil on the cut sides of your buns and toast them face-down on the grill until golden.
4. Mix the secret sauce.
   Whisk mayo, mustard, pickle juice, maple syrup, and paprika. Taste and adjust for balance—sweet, smoky, and tangy.
5. Stack and serve.
   Spread sauce on both buns. Add patty, tomato, onion, avocado, and lettuce if using. Serve immediately—ideally with grilled corn and a cold lemonade.

The bigger “why”: how burgers became climate ambassadors

Swapping even one BBQ’s worth of beef burgers for lentil- or soy-based ones can make a measurable difference. Studies consistently show that plant-based meals use far less water, land, and energy than their animal-based counterparts—while producing only a fraction of the greenhouse gas emissions.

But beyond the carbon math, there’s community impact too. Every time someone tastes a vegan burger that actually hits, it chips away at the cultural myth that sustainability equals sacrifice. Food is persuasion at its most delicious—and BBQs are the friendliest stage for it.

Final takeaway

You don’t need a full vegan grill lineup to make an impact—just one burger that makes people curious enough to ask for seconds.

Start with the smoky lentil-mushroom stack when you’ve got time to cook, or the upgraded Beyond/Amy’s combo when you’re feeding a crowd.

Either way, you’ll prove that plant-based BBQs can be just as hearty, nostalgic, and satisfying as any meaty one.

And if someone still insists they “need” the beef version? Just hand them a plate and wait. The flavor will do the convincing.