Vegan Burger Patties Recipe

This post may contain affiliate links. Read our disclosure policy.

Best vegan burger patties recipe with beets, brown rice and protein loaded soy curls or TVP crumbles. Easy, meaty and hearty, skip the oil and make it totally whole foods plant based compliant if you want. The best homemade meatless burger!

High Protein Vegan Burger Patties!

You have come to the right place kids!

I’ve been working on this soy burger recipe for a little while now and so excited to finally share it here. For all those of you who want to make your own homemade goodies and skip all the prepackaged stuff, these patties are a different level of awesomeness.

What Is in a Vegan Pattie ?

Two basic ingredients and a few spices make this an incredibly tasty and magical creation. The patties get their natural color from a combination of roasted beets and smoked paprika but without overpowering the final flavor profile.

  1. Brown rice
  2. Organic soy
  3. Spices.

The Method is Simple:

  • Cook the rice in advance
  • Soak the soy curls or TVP crumbles
  • Mix with the spices
  • Form into patties
  • Pan sear or grill to perfection!

Are these veggie burgers grillable ?

I really wanted to achieve a meaty texture and look similar to the Beyond Meat burgers and I find that to be a great success btw… However, I cooked my patties in a cast iron skillet and not on the grill. To make the texture perfectly grillable I suggest adding 1/3 of a cup of vital wheat gluten into the mix. If you are going to pan sear these then just adding bread crumbs works fine, but for a firmer burger definitely add the wheat gluten.
Vegan Burger Patties from Scratch with Brown Rice, Soy Crumbles and Beets

The Toppings:

There are so many delicious sauces and plant-based 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, cashew queso, roasted vegetable spread and this vegan aioli are all wonderful choices to make your meaty veggie burgers extra saucy. Of course mustard and ketchup are always an option too.


How to Freeze Vegan Burger Patties:

  • Place each formed pattie on a small sheet of parchment paper. Layer 3-4 patties on top of each other (with parchment paper in between).
  • Transfer to a glass, freezer safe container covered with a lid. When ready to eat you can take out as many as you like and place them directly inside of a toaster oven and cook until golden brown on both sides flipping half way. You could also just place them under the broiler or thaw them out first and pan sear in a skillet.



Meatless Burgers That Check All the Boxes:

  • Meaty & Hearty
  • Smoky
  • Protein Loaded
  • Easy to Make from Scratch + Grillable
  • 100% Plant Based.
Homemade Meatless Burgers

What About the Soy?

Unless you have an allergy, non-gmo soy is truly your friend. But don’t believe me, listen to the scientists and researchers, the ones providing us with unbiased peer reviewed scientific research papers on the matter.

Vegan Meaty Recipes:

Potato Jackfruit Stew aka The Stew!
P.S. Remember to report back here if you try this recipe, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

How to Make Vegan Burger Patties from Scratch:

Vegan Veggie Burger Patties
4.67 from 9 votes

Vegan Burger Patties

The best homemade vegan burger patties recipe with beets, brown rice and protein loaded soy curls or TVP crumbles. Easy, meaty and hearty, skip the oil and make it totally whole foods plant based compliant. 
Print Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes



  • In a mixing bowl combine the Soy Curls or TVP with the hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any wring out and excess water. Fluff with a work if using TVP.
    If using soy curls instead make sure to give them a buzz in the food processor after soaking, so that the texture is similar to that of TVP or the rice grains. You want a nice texture not powder.
  • Add the cooked brown rice and the soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices including the tapioca. 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. (If you want an extra firm burger pattie that holds tighter together you also might wanna add the vital wheat gluten or or just up the bread crumbs until firm to your liking. You'll have to try both variations and see which one you like best.)
  • Wet or lightly oil your 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 or just throw them on a grill if making the wheat gluten ones.

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 safe 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.



  • To make this recipe WFPB and Plantricious compliant make sure to omit the oil in the recipe and use soy curls not TVP.
  • If you want an extra firm burger pattie that holds tighter together and is easily grillable, make sure to add the vital wheat gluten into the mix. I promise you won't even taste it but the texture will be perfect.


Serving: 1burger | Calories: 295kcal | Carbohydrates: 41g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Sodium: 966mg | Potassium: 152mg | Fiber: 9g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 5mg
Course: Main Course
Cuisine: American
Keyword: plant based, vegan,, Veggie Burgers
Calories: 295kcal
Author: Florentina

Plant Based Recipes:

vegan steak
Vegan Steak
Vegan Black Bean Soup
Black Bean Soup
Veggie Soy Curl Stew
Veggie Stew

Similar Posts


    1. I have not experimented without the soy, it’s really important for the meaty texture in this recipe. I’ll update the post if i find a way around it.

  1. The colour is truly off putting – as a vegan I on’t want to be reminded of minced up flesh. So thank you, but I will pass on these.

    1. Dear Sara, thank you for taking the time to share your opinion with us. It’s ok not to like the color of beets and it’s ok not to like this veggie burger at all, seems like you got this down. As a vegan myself who cares for all animals I created this veggie burger recipe with the transitioning friends in mind. So instead of cooking animals they make this delicious veggie burger instead without compromising on flavor. You see this burger is a major win for the animals and a great help for the people transitioning to a plant based vegan diet after having been conditioned to eat animal flesh. It’s really sad that you missed that.

      1. Do you think using yellow beets would work as a substitute for purple beets? Perhaps the color would be less off-putting for more sensitive diners. Just a thought.

      2. I have no idea why people want to comment negatively without trying it….rude. My carnivorous husband and teenage son have been eating vegan for about 4 months WITHOUT KNOWING IT lol because of recipes like this…..double win for this vegan wife/mom!!! Thank you for your recipes!

  2. I would give this a 5 star for texture and flavour. Recipe needs to be tweaked a little for quantities. TVP should indicate finished quantity. I soaked 2 cups tvp and had a ton of leftovers. Also added a bit of liquid smoke. My carnivore husband approved of this one.

  3. So I modified it. Didn’t have starch and don’t want to use that anyway. Didn’t have beet, left out oil, and forgot the breadcrumbs. It still worked as a burger but fell apart a little. However it was AWESOME as raw taco filling. I’ve been making tacos for a few weeks trying to figure it out. Having only been vegan for a few months. It’s either too dry and everything falls out, or it’s all mushy like refried beans. This gave a great meat texture and taste. I also think it could work as sloppy joe filling.

  4. Awesome recipe! I definitely over blended it the first time, but nailed it today! I subbed the vwg/breadcrumbs for tempei to give it a richer flavor, but still grillable. Thank you so much for this! It’s such a nice change from the black bean burgers and such. 🙂

  5. This burger looks exactly like the picture. I think it had a little too much rice. It was a bit crunchy from the rice. I would cut back on rice and add more liquid smoke and soy sauce for flavor. I loved the beets added for color. It took me quite a bit longer than 20 minutes to prepare but I have enough leftovers to freeze for a couple more meals. Not like beyond burger but much less fat.

      1. I was going to ask the same. Might Yuca flour/cassava starch work in replacement of tapioca as well? I love the mix of ingredients in this recipe and look of the burger.

  6. Thank you, Florentina! This is the best vegan burger we’ve had (after many so-so bean burgers). I made two changes: I left out the beets, because I don’t have ’em, don’t like ’em, and don’t need my burger to look like raw meat, LOL. And I added a generous hit of homemade mushroom powder (dehydrated and ground organic shiitakes). Wonderful.

  7. This burger was just delicious! My favorite plant based burger so far. I think next time I may add a bit more bread crumbs to firm it up a bit more. Flavour is totally on point though.

    1. For a firmer grillable burger just add about 1/3 cup pf vital wheat gluten to the recipe, i updated the recipe to reflect this suggestion as well.

  8. Absolutely the best vegan burger recipe so far. I love that it’s not another bean burger, since I made them in the cast iron grill pan I sprinkled in some wheat gluten and the patties held together beautifully. Will definitely be keeping some of these in my freezer. Thank you for sharing Florentina ❤️

  9. Great recipe! I was recently thinking on why I could not make veggie burgers with TVP crumbles so I goggled it and found your recipe. I substituted sushi rice and used a 4.5 inch burger press and they come out very firm from the sticky rice. I froze a few and they defrost well and easy to grill. Can’t wait to try other variations. Never need to buy them again!

    1. I haven’t tested it without the rice, I would give it a try with quinoa and pan fry them.

  10. Wanna explain TVP? Some people are new to the vegan regime! May want to keep that in mind when posting recipes with abbreviations!

    1. TVP is textured vegetable protein – a soy product that resembles ground meat, i personally prefer the soy curls which are just dehydrated soy beans and the are perfect chopped up into crumbles for these burgers but also soups and stews and stuffing peppers, tacos etc..

  11. My husband and I loved these burgers. The flavors and texture were amazing. He was impressed with his last two bites keeping its original shape. They were moist, but not mushy like so many plant based burgers.
    I dehydrated the soy curls in veggie broth instead of water and didn’t add oil which was optional.
    For consistency, I added at the end 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water.
    I froze them and cooked them a week later straight from the freezer on medium heat on a grill pan for about 10 minutes each side. They turned out delicious with beautiful grill marks!
    Will definitely make these burgers again.

  12. Hi, just came across your burger…. looks delicious but the sodium is high for my Dad.
    Any suggestions to reduce the sodium? Thanks

  13. I want to give this recipe a try but not sure how to make the roasted beets, can you please share? Thanks

    1. Hey Ron, you can omit the beets if you like, it’s a very small amount and just used for color. If you’d like to roast your own beets you can just scrub and rinse them well, wrap in parchment paper and then aluminum paper (so the aluminum doesn’t come in contact with the beets) and roast @400″F for 45 minutes to 1 hour depending on their size. Alternatively you can just grate some raw beets into the burger mixture too. Let me know how it goes ~ Florentina @VeggieSociety

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating