Looking for Some High Protein Vegan Burger Patties ?
You have come to the right place kids!
Only two basic ingredients and a few spices make this an incredibly tasty and magical creation: brown rice + organic soy!
The Method is Simple:
- Cook the rice
- Soak soy crumbles
- Mix with the spices
- Form into patties
- Pan sear to perfection!
Are these veggie burgers grillable ?
There are so many delicious sauces and vegan cheeses you can add to your burger. I wanted to focus on the actual patties in this post and topped them with the usual suspects: tomato, avocado, vegan smoked gouda and a handful of baby greens.
This chimichurri, sun dried tomato pesto, mango basil sauce, roasted vegetable spread and this vegan aioli are all wonderful choices to make your meaty soy burgers extra saucy. Of course mustard and ketchup are always an option too.
Vegan Veggie Burger Patties That Check All the Boxes:
- Protein Loaded
- Easy to Make
- 100% Plant Based Vegan.
Still Worried About Soy ? Don’t Be!
How to Make Vegan Veggie Burger Patties:
Vegan Veggie Burger Patties
- 2 cups cooked brown rice
- 2.25 cups soy curls or TVP crumbles
- 2 cups water hot
- 4-5 tbsp tapioca
- 2 tbsp olive oil (omit on WFPB & Plantricious diet)
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder or to taste
- 3 cloves garlic grated
- 1 tbsp smoke paprika or 1 tsp liquid smoke
- 1 tbsp nutritional yeast
- 2 tbsp soy sauce
- 2 tbsp roasted beets grated
- 1.5 tsp sea salt (optional)
- black pepper to taste
- 1/3 cup bread crumbs (whole wheat, panko or vital wheat gluten if you want the patties to be firmer and more grillable.
- In a mixing bowl combine the TVP (soy crumbles) and hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any excess water and fluff with a work.If using soy curls instead make sure to give them a buzz in the food processor before soaking, so that the texture is similar to that of TVP or panko bread crumbs. You want a nice texture not powder.
- Add the cooked brown rice and the soaked soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices. Use the pulse button to gradually mix everything until combined. DO NOT over process, make sure to keep the nice texture in there, a few quick of pulses is enough.
- Transfer the mixture to a bowl and fold in the panko bread crumbs. Sometimes I use them sometime I don’t, best for you to use them if making these for the first time. If you want a firmer burger pattie that holds tighter together you might wanna use vital wheat gluten instead of bread crumbs. Try both variations and see which one you like best.
- Wet or lightly oil our hands and form the mixture into patties. You can make 6 to 8 depending on how big you like them to be.
- Pan sear each burger in a hot cast iron skillet for a couple of minutes on each side until golden brown. ( I sprayed my skillet with a little oil just enough to keep the burgers from sticking).
- Alternatively you can cook them inside of a toaster oven and allow to cool off for a few minutes before serving.
- How to Freeze the Veggie Patties:
- Follow the above recipe then place each pattie on a small sheet of parchment paper. Layer 3-4 patties on top of each other (with parchment paper in between) and place in a glass freezer container covered with a lid. When ready to eat you can place the patties directly inside of a toaster oven and cook until golden brown on both sides flipping half way.