Battle of the Smashburger Tacos: Lentil Mince vs ‘Impossible’ Mince

Last Updated on August 10, 2026 by Tanya

Smashburger tacos have been on repeat in my kitchen lately, and I couldn’t decide which mince deserved the spotlight — so I made both, side by side, and ate my way to a very happy tie. If you’re torn between whole-food and plant-based-meat options, this one’s for you.

Smashburger tacos are exactly what they sound like — a ball of seasoned “mince” pressed straight onto a hot tortilla until it crisps into a lacy, caramelised edge, then flipped, topped, and folded. It’s one of those techniques that turns a simple taco into something genuinely craveable, and it works whether your mince comes from a packet or your pantry.

I’ll admit I was late to the ‘smashburger taco’ trend — I kept seeing them pop up on social media and told myself I’d get around to trying it eventually. Then one weekend I finally gave in, and within one bite I understood the hype completely — that crispy, lacy edge where the mince meets the tortilla is genuinely addictive. I’ve been making some version of it in my kitchen ever since, which is exactly how this “battle” came about.

This time I made two versions side by side: one with a homemade lentil, mushroom, and walnut mince, and one with Impossible mince, to see how they’d actually compare once smashed, seared and loaded up. Spoiler: it was a tie, but for very different reasons. Here’s both recipes, plus how they stacked up.

The two minces

Lentil-walnut-mushroom mince is the whole-food, budget-friendly option — hearty, a little rustic, and built from things you probably already have in the pantry.

Impossible mince is the closer-to-meat option — it browns, crisps and even sizzles the way ground beef does, since it’s designed to mimic that fat content and texture.

Same taco assembly for both: small corn tortillas, smashed straight in a hot pan, flipped, topped with vegan cheese, shredded veg, spring onion, parsley and a drizzle of BBQ sauce — so the mince was the only variable.

The verdict: how they actually compared

Texture: Impossible mince wins this round outright — it smashes, sears and crisps almost exactly like ground beef, with that same fatty sizzle and browned crust. The lentil-walnut-mushroom mince has a heartier, more rustic bite — less “meaty,” more like a really good taco filling in its own right, with the walnuts adding crunch and the mushrooms adding a savoury, almost umami depth the Impossible version doesn’t have.

Flavour: Both took the taco seasoning well, but the lentil-walnut-mushroom version has a natural earthiness that comes through even under the spices and the BBQ sauce, while Impossible leans more neutral and lets the seasoning do all the talking — closer to a blank canvas. The BBQ sauce drizzle worked well on both, but it leaned into the smokiness of the lentil version particularly nicely.

Ease and cost: No contest here — the lentil-walnut-mushroom mince is the more budget-friendly, pantry-staple option, and it’s genuinely simple to throw together if you’ve got cooked lentils on hand. Impossible mince is faster (no food processor, no pre-cooking lentils) but costs noticeably more per serve.

Overall: It really is a tie, just not in the way I expected going in. If you want the closest thing to a “real” smashburger experience, go store-bought vegan mince. If you want something wholesome, budget-friendly, and just as satisfying in a different way, the lentil-walnut-mushroom version holds its own — and honestly, I’d make both again depending on the day.

Ingredients

• Lentils — Brown or green lentils both work well here; they hold their shape better than red lentils, which can turn mushy and won’t give the mince the right texture for smashing.
• Walnuts — Adds crunch and a natural savoury richness. Pulse them coarsely rather than finely — you want texture, not walnut flour.
• Mushrooms — Brown or button mushrooms are easiest to find, but cremini or portobello would add even more umami depth if you want to go further in that direction.

• Tomato paste — Acts as a binder and adds a little colour and tang. Sun-dried tomato paste would also work if you want a deeper flavour.
• Soy sauce / tamari — I used soy sauce but you can substitute with tamari. It boosts the savoury, meaty flavour of the lentil mince.
• Vegan mince — I used ‘Impossible’ brand for this recipe, but other plant-based mince brands like ‘Beyond Meat’ work well too. Look for it in the refrigerated or frozen plant-based section; it needs to stay cold until you’re ready to cook, as it softens quickly at room temperature.

• Corn tortillas — Hold up best to the smashing technique and crisp nicely at the edges. Warm them slightly before use if they’re stiff, so they don’t crack when folded.
• Vegan cheese — A meltable shredded style works best here (mozzarella-style rather than cheddar-style, which can stay grainy) since it needs to soften quickly in the short time it’s on the hot patty.

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