Vegan Burger Patties Recipe
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Best vegan burger patties recipe with beets, brown rice and protein packed 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 for your cast iron skillet or the grill!
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.
So, What’s 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. No weird stuff here:
- Brown rice
- Organic soy
- 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 you” want to add 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 that holds tight on that grill definitely add the wheat gluten.
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 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.
These Meatless Burgers Check All the Boxes
- Meaty & Hearty
- Smoky
- Protein Packed
- Easy to Make from Scratch
- Perfectly Grillable
- 100% Plant Based & can be made WFPB.
What About the Soy?
Unless you have an allergy, non-gmo soy is truly your friend. But don’t just take my word for it, listen to the scientists and researchers, the ones providing us with unbiased peer reviewed scientific research papers on the matter.
Vegan Meats
- Vegan Steak
- Vegan Jackfruit Ribs
- Vegan Holiday Roast
- Vegan Chick’n with Broccoli
- Mushroom Wellington
- Potato Jackfruit Stew aka The Stew!
- Vegan Fried Chicken
- Best Seitan
- Jackfruit Meat.
How To Make Vegan Burger Patties from Scratch
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
Ingredients
- 2 cups cooked brown rice
- 2 cups soy curls or TVP crumbles
- 2 cups water hot
- 4-5 tbsp tapioca
- 2 tbsp olive oil (omit on WFPB & Plantricious diet)
- 3 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder or to taste
- 3 cloves garlic grated
- 1 tbsp smoked paprika or 1 tsp liquid smoke
- 1 tbsp nutritional yeast
- 2 tbsp soy sauce
- 2 tbsp roasted beets grated
- 1.5 tsp sea salt (smoked is ideal but optional)
- black pepper to taste
- 1/3 cup bread crumbs + more as needed (whole wheat or panko)
- 5 tbsp wheat gluten (OPTIONAL - add this if you want the patties to be firmer and grillable and hold together really well on a grill).
Instructions
- 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.2 cups soy curls or TVP crumbles, 2 cups water
- 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.2 cups cooked brown rice, 2 cups soy curls or TVP crumbles, 4-5 tbsp tapioca, 3 tsp onion powder, 1 tsp garlic powder, 1/2 tsp chili powder, 3 cloves garlic, 1 tbsp smoked paprika, 1 tbsp nutritional yeast, 2 tbsp soy sauce, 2 tbsp roasted beets, 1.5 tsp sea salt, black pepper to taste, 2 tbsp olive oil
- 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 want to add the vital wheat gluten at this time 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.)1/3 cup bread crumbs + more as needed, 5 tbsp wheat gluten
- 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.
Video
Notes
- 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.
Nutrition
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
Servings: 6 patties
Calories: 295kcal
Anything that can sub for rice? We don’t eat grains.
Chickpeas, lentils, etc?
Thanks!
I haven’t tested it without the rice, I would give it a try with quinoa and pan fry them.
Wanna explain TVP? Some people are new to the vegan regime! May want to keep that in mind when posting recipes with abbreviations!
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..
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.
Thanks for the cooking outcome and suggestions! I love the flaxseed idea, will try for mine tonight.
Or you could take the time to google it and not admonish someone providing free wonderful recipes for you.
this recipe looks great.. Do you think it would work to bake it as a meatloaf?
Great idea, i don’t see why not…I would personally brush it with some of this vegan tomato sauce before baking https://veggiesociety.com/vegan-tomato-sauce-authentic-italian-recipe/
Hi, just came across your burger…. looks delicious but the sodium is high for my Dad.
Any suggestions to reduce the sodium? Thanks
Hi Christine, you can omit the salt entirely and just use the soy sauce and nutritional yeast.
I want to give this recipe a try but not sure how to make the roasted beets, can you please share? Thanks
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
I do not typically review things unless they really blow me away. I have tried countless recipes that try to replicate a burger with nothing but crumbling failures, to the point that I quit bothering to attempt it anymore. This one came into my feed and I kept reading it, trying to decide whether or not I wanted to take the vegan burger plunge again. After about 2 weeks, I decided to go for it and I was amazed. This is absolutely the best vegan burger I have ever tasted and have made it 4 times in the last 2 months. It is delicious and holds together beautifully. I followed the recipe exactly, sans the beets, and used vital wheat protein as recommended. I used all the suggested spices, only bumping them up a little for more flavor. This is something I tend to do with all of my recipes. A huge thank you for this absolutely wonderful burger.
Hi there! I see tapioca as an ingredient…can you explain what you mean? Is this tapioca starch? Or tapioca pudding? I have starch but don’t have any other form of tapioca and am wondering if there are any subs or if I can just leave it out. Thanks!
Hi Carissa, it is tapioca starch / flour. Enjoy the burgers ~ Florentina Xo’s