Vegan Burger Patty
A SOLID Homemade VEGAN BURGER PATTY option, made with TVP! These are CHEAP, EASY and ready in about 30 Minutes!
These Vegan Burger Patties made with TVP are my go-to! They are cheap, and easy to make, ready in 30 minutes, and freezer friendly to boot! Plus they taste pretty dang good!
And while I do love a good Impossible or Beyond Burger, I realize that not everyone agrees or has access to them, so here’s a recipe for cheaper homemade burger patties!
Vegan burgers that are quick, cheap, and easy!
For me, one of the biggest reasons I dig this is for how quick and easy they are! I’ve made a few different vegan burger recipes, sometimes with black beans, or vital wheat gluten. They can sometimes take a long time or be laborious.
For these burgers, we’re using TVP as the base. No Vital Wheat Gluten needed, so we don’t need to steam them or anything like that.
All we need to do is mix a bunch of ingredients together, form some patties and then cook ’em on a pan! They are totally ready in 30 minutes or less!
They are also way cheaper! A bag of TVP costs me about $6 (they are actually almost half that price if you buy the 4 pack on Amazon), and for this recipe we are using $1.50 worth. So it’s substantially cheaper than pre-made burgers.
What’s the texture like of this vegan burger?
Now it’s important to note these are NOT like a Beyond or Impossible burger. The texture to me, is somewhere in between a Impossible burger and an old school Bean Burger.
They shouldn’t be mushy, but they will likely be softer than something like Impossible or Beyond. They taste just as good to me, and especially on a bun with some pickles, onions, ketchup and mustard, you can’t go wrong in my book!
ingredients for vegan burger patties
I do call for a bit of ingredients admittedly, but most of them are pantry staples. I have provided suggested substitutions as well!
- TVP – this is the base of our patty and is mandatory!
- Vegan Beef Broth – feel free to use veggie broth instead.
- Mushroom Seasoning – I use this quite often, it packs a lot of umami, but you can also sub Miso Paste.
- Nutritional Yeast, Onion and Garlic Powder etc. – We make good use of a few pantry staples for some beefy flavor.
- Vegan Mayo – you can sub for some neutral oil, but I like the tang and added binding of vegan mayo.
- Blackstrap Molasses – adds some nice iron flavor and color.
- Gravy Master, Worcestershire, Liquid Smoke – all add some nice flavor and color, but you can skip these if you can’t get them.
- Ground Flax – for binding, like a vegan egg!
- Flour – also for binding, but use GF flour if you wish.
- Breadcrumbs – another binder! Or use oats for gluten free! I recommend using finer breadcrumbs over Panko, however Panko will work.
how to make vegan burgers
This couldn’t be easier! First rehydrate the TVP with some Vegan Beef Broth (or Veggie Broth).
Make a flax egg by combine the flaxseed and water.
While the TVP and flax egg rehydrate, add all the non-binding ingredients to a bowl. Whisk that up!
Strain and squeeze any excess liquid from the rehydrated TVP. Then combine it with the marinade and flax egg.
Then add in the flour and breadcrumbs. Mix again with clean hands.
It should come together and form a big ball with relative ease! I like to make a test patty and then toss it back and forth to each hand and make sure it doesn’t fall apart.
How to Form vegan Burger Patties
This recipe should give you about 1 lb. of vegan meat. You can make some thin 2 oz. patties, or some thicker 4 oz. I have been digging the thinner, but you do what you like!
Weigh out as much as you’d like for each patty. You can form them by rolling them into a ball and then smashing them between some burger paper with a burger press.
Or you can use a cookie cutter and press the patty by hand inside the cookie cutter. Either way works great.
I made a Double Double like In-N-Out with two (2 oz) patties. Check out my Double Double Recipe if you wanna make one too!
How to Cook vegan Burger patties
Grilling these burger is as easy as a regular burger! Simply add them to a skillet over medium high heat. Feel free to season with salt, black pepper, whatever you like!
I do recommend using a bit of oil since they don’t have a ton of fat. The oil will help them crisp up. I will even spray the patties with a little oil too!
For the photos, I brushed on a little more Gravy Master (or Kitchen Bouquet) to make them a little darker, but that’s totally optional of course!
Grill them for about 3 minutes per side. Add some vegan cheese, a little water and cover to steam and melt the cheese. It’s that easy!
Then load up a bun, and add whatever toppings you like!
Gluten-Free Option
To make this gluten free, just sub the bread crumbs for oats and the flour for gluten free flour (I like the Bob’s Red Mill All-Purpose GF Flour!) I recommend giving the oats a few pulses in a food processor or blender to get them into smaller bits. You’ll also wanna use Tamari instead of Soy Sauce!
Best toppings for a vegan burger?
Honestly, whatever you like will work, but here’s a few options!
can I make these in the oven?
I need to test this out, but my gut says that you really want that direct heat in order to get a decent sear on the patty. But if you try this out and have any luck, please let me know!
My Burgers are Mushy / Too Dry
Some folks have noted that their patties are a bit dry, or inversely that they are mushy. I’ve made these a few times, and I’ve found that the kind of bread crumb makes a big difference. The ones that seem to do the best job are the regular bread crumbs and not Panko. They should be finer like the ones I have below.
You can make these with Panko, they just might take a bit more bread crumbs. I suggest adding 1/4 – 1/2 a cup at first, and then adding more as you need it.
I highly suggest forming a patty and tossing it between your hands to make sure it stays together. And you can really toss it hard. If it stays together it should work.
Other things like what kinds of mayo or oil you use may affect the texture as well. So my big piece of advice is to add bread crumbs / oats a little at a time until the mixture holds its shape. Please let me know if you have any issues!
can I grill these burgers?
You sure can! I like to make sure they always have some oil brushed on them before flipping to keep them from drying out!
Storage
Store in the fridge and use within 3-5 days, or freeze for up to 1 month. If freezing, I recommend flash freezing on a baking sheet for about an hour. Then freeze in a freezer bag or freezer safe container.
You can freeze either before or after you cook them. Just thaw or cook for a bit longer if cooking from frozen. If cooking from frozen, just cook at a lower heat at first, until it’s heated through.
Serving Suggestions
This is pretty versatile! Use where you would normally use a vegan burger patty!
Check out all my VEGAN BURGER RECIPES HERE!
handy dandy video here!
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Vegan Burger Patty
Ingredients
Flax Egg
- 2 Tbsp Ground Flaxseed
- 2 Tbsp Water
TVP Burger
- 1 cup TVP
- 1 cup Vegan Beef Broth (or veggie broth)
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp miso paste)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/4 cup Vegan Mayo (or neutral oil)
- 1 Tbsp Blackstrap Molasses
- 1 Tbsp Soy Sauce (or Tamari for GF)
- 1 tsp Vegan Worcestershire
- 1 tsp Gravy Master (optional for color)
- 1/2 tsp Liquid Smoke
- 1/4 cup All Purpose Flour (or GF flour for GF)
- 1/4 – 1/2 cup Breadcrumbs* (or Oats for GF)
Instructions
- Rehydrate the TVP in the vegan beef broth (or veggie broth) for about 10 minutes.
- Combine the 2 Tbsp of Ground Flax and Water to make the flax egg.
- While the TVP and flax egg rehydrate, add everything but the flour and breadcrumbs to a bowl and stir to combine (you can also use clean hands to mix it) to make the marinade mixture.
- After 10 minutes, strain and squeeze out the TVP to get rid of any excess liquid.
- Once flax egg is thickened and TVP is rehydrated and strained / squeezed, add them to the marinade and combine with clean hands or a spoon / spatula. Add in the flour and breadcrumbs, and combine once again.
- A quick note on bread crumbs, I recommend using finer bread crumbs over Panko. Start with 1/4 – 1/2 cup worth and add more as needed.
- The mixture should come together easily and form a big meatball. You can make a quick patty and toss it from hand to hand to make sure it won't fall apart.
- You can also make a slider patty and fry it up to test out the seasoning if you wish, and then adjust as needed after tasting.
- Form patties to preferred size, I recommend 2 oz. for a thin smash style patty. 4 oz. for a normal sized patty.
- To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned. Season as you like! When you flip the patty, add a slice of vegan cheese, then a little water to the pan. Cover to steam and melt the cheese, and then load up a bun with all the fixings!
Notes
Hi mate.
Oats are very good for binding.
Always used them.
Hi, came across your channel on YT and am super excited to recreate a lot of your delicious looking recipes π My family and I have transitioned to WFPB lifestyle.
Question: We can’t eat soy, will textured pea protein work as good as TVP?
Hi, I haven’t tested that but I think it should work, thank you!
Thee burger dude is the best. Use these all the time.
Thank you! Glad you dig em!
Thank you for this recipe it looks amazing, can’t wait to try it! Can you list the Nutrition value for this recipe or was it somewhere on here and I missed it.
This is a general estimate: Nutritional Estimate (Per Patty)Calculated for 1/4 of the total recipe.NutrientAmount per PattyCalories235 kcalTotal Fat8gSaturated Fat1.5gSodium850mg*Total Carbohydrates22gDietary Fiber6gSugars4gProtein19g
This was very tasty. I used oats because that was what I had and it was great. Kids even liked it!
Heck yeah! Love to hear it!
Hey Burger Dude! My husband , son, and I are Coeliac and we can’t have oats. Could I use just a plain old gluten free bread crumb instead? And can I leave the molasses out? I donβt have any….or is it really worth waiting and getting some with the next grocery shop?
Hi sorry for the late reply, yes you can use GF bread crumbs! And the molasses is nice but not crucial!
Hi what is Kitchen Bouquet? You stated you rubbed some on while it was cookingβ¦.am I lost did I miss something?
It’s a browning sauce, just for color.
Kitchen Bouquet is not just for color. It is a wonderful flavor enhancer, imparting a rich, beef-like umami. Gravy Master is a comparable alternative, and there are other substitutes; just compare the ingredients. But yes, it does add really nice color. We eat with our eyes.
Oats are gluten free, and much cheaper than gluten-free flour. You can grind them in a food processor or coffee grinder to the consistency of fine bread crumbs.
Why are people yapping about Oats? They’re no Oats in this recipe!!
Read it again. They are the GF option instead of Panko.
Thanks!
What is tvp
Textured Vegetable Protien
I’d like to use the methylcellulose in this recipe – how much should we use in this recipe?
Hi, I’m not sure as I haven’t tested it, but I would probably start with 1 – 2 tsp.
I made this patty and it was absolutely delicious! I will definitely keep this in the rotation for burgers! Thank you!
Excellent! Glad to hear it!
Why is the whole recipe in Imperial tablespoons/teaspoons measurements (VOLUME) until the end and you snuck in some metric grams (MASS)!? Not everybody has a scale!
For the masses, this recipe requires 4 tablespoons of flour or if you double the recipe, we need 1/4 cup…
Hi I generally advise weighing things like flour, but I’ll add that it should be about 1/4 cup spooned in and leveled off. Incidentally 4 Tbsp is 1/4 cup, so to double would be 1/2 cup.
The recipe is great! I’m remaking the “meat” tonight so I’ll try it with 1/2 cup of APF and see if it is 50% better! Math is not my best subject. π
Great recipe. I made the burgers today and they came out very good. Unfortunately, however, I only got 3 of them. Maybe I made a mistake in some quantities. Thanks!
With the freezing, do you have to cook them first or can you freeze the patties beforehand? Also, would you need to thaw to cook, or can you just get them on straight out of the freezer?
I can help with that question for anyone who is wondering! I make and freeze these all the time. There’s no need to pre-cook OR defrost. After making the patties, I freeze them on a cookie sheet and then move them into a gallon freezer bags once they can hold their shape.
When I’m ready to cook, I take them straight from the freezer into the pan. Just cook them low and slow at first to ensure that the patty is fully cooked through before the outside starts to burn!
Thank you for this info! Appreciated!
Best burgers ever!
We make them weekly to keep the freezer stocked for quick and easy meals.
Hello! Fantastic recipes! Can you replace blackstrap molasses with marmite (also has an irony taste, but not sweet)? Thanks!
Hi, yes I would use maybe 1 tsp though as marmite is a lot more potent!
I think that’s a great idea! I will try that next time.
Thank you very much for this recipe and for your dedication. I want to make these but in the oven. What is your advice on this? Like at what temperature would you recommend and for how long. Thank you Thee Burger Dude.
Hi, I’m not sure that they would work in the oven. I think you really want direct high heat contact for a good sear. But let me know if you try how it goes!
I made mine a bit small, more like sliders. I heated air fryer to 380 and then put a little oil on each side of burger and cooked. Came out really well and held together.
Hi, I made mine in the oven at 375. Sprayed the pan with avocado oil and cooked them for 15 minutes on each side. They turned out awesome!!!
Amazing, glad you liked them!
Loved these burgers! Saw this recipe recently in my IG feed and realized I had an unopened bag of TVP in the pantry. Have made plant-based burgers before, but always used a bean base or VWG. This is the first time I’ve made anything with TVP, and these burgers were a grandslam and so easy to prepre! After mixing the initial batch I fried up three test “sliders”, about 1.5 – 2.0 oz each, adjusting for taste each time until I got things in my “taste bud zone”. Didn’t have the blackstrap, so I subbed with maple syrup in the base recipe. The “prime time” burgers were 4 oz each, and restaurant quality all the way! Wish I could share the pics here. Thanks for this recipe, and I’ll be making these babies again soon.
Awesome! Glad you liked them! Yeah, once I started making little test sliders or meatballs to test for seasoning it was a game changer. So nice to be able to get it just right!
First let me thank you Thee Burger Dude for making these recipes available for us. Second, this recipe is amazing and extremely spot on! I have a 14 yr old with a very keen palate. Unlike us, he’s not Vegan. But even he (an extremely picky eater) said these tasted amazing and tasted just like the original Micky D’s Cheeseburger. As a personal chef, I cook a lot of vegan food, and I was completely blowed away with the results. 5 Stars across the board! Can’t wait to try more of your recipes!
Any chance you can put the nutritional breakdown in your recipes? Love the recipes though!
Hi, probably not anytime soon, but I’ll see if there’s a way to calculate it with an app or something, thanks!
Hey Chris! You can import recipes into MyFitness Pal to get the nutrition info!
These were delicious! So much better than a frozen veggie burger. I skipped the molasses out of personal preference, and added a couple of shakes of Aromat in place of the browning sauce. I used oats instead of bread crumbs, but I forgot to add any flour, so mine were a bit crumbly. They were very easy to make and every bit worth the effort.
Glad to hear they still worked out!!
Made these again and they were delicious! I halved the molasses and added an equal amount of Vegemite, which was a good call for us. Everyone loved it, including my hard core meat eating teenager, who deemed it “fire”.
Any thoughts on adding minced mushrooms and/or walnuts for texture?
Haha, love that! Mushrooms could work nice. I haven’t had luck with walnuts in this kind of thing. They always stay too crunchy no matter how much I soak them. Glad they worked out!
Hi! Is there anything I can sub for the oil?
We just made these and they tasted great but were a bit dry, didnβt look or taste like a greasy burger like yours looks. Any ideas?
Hey sorry about that! They won’t really be like a greasy burger to be honest, but I would maybe reduce the breadcrumbs. I also like to fry mine in plenty of oil as well.
Let me start out with a thanks for this recipe! Being picky: these were good, but I also found they could be a bit dry and occasionally gluey. I know that sounds mutually exclusive, but that’s my experience. Followed to the letter except used olive oil Hellman’s mayo, which if anything should have made them “fattier.” Used 1 cup of panko. What kind of oil are you frying them in? I admit I could have used more oil, only used about 1 tbsp.
Gah! Forgot to say I also used shitake powder (Korean Assi brand). Is this different than mushroom seasoning? Maybe I didn’t follow to the letter…unintentionally! I’m seeing green flecks in your raw mix…not sure the source, is it mushroom seasoning?
Hi, sorry about that, not sure what happened. Maybe it wasn’t mixed enough? I usually fry in peanut or canola oil. As for the mushroom seasoning, it’s Imperial Taste brand, I believe it’s linked in the recipe. You can also use a tsp of miso paste per Tbsp of mushroom seasoning. The green specks are from the Italian breadcrumbs I had to use when I ran out of regular while filming! They were good too!
Thanks for the reply, TBD!
What can I substitute for the mushroom seasoning/miso paste and the blackstrap molasses?
You could try some soy sauce for the miso and not sure what to sub the blackstrap molasses with, so maybe leave it out!
OMG!! These are the bomb!!!
I started today wanting to make a seitan society vegan salami, but while it was in the oven I found this site… I found the Arby’s beef recipe and before I knew it, I had my vital wheat gluten back in hand and was half way through making that, then saw the turkey deli meat, so that was made as well! Needless to say, most of all of these will end up in the freezer… then I realized all those recipes state to leave them in the fridge overnight… but I’m hungry now!!! I just made these TVP burgers and holy guacamole!!! These ARE THE BOMB!!! I sometimes find that TVP leaves a puppy chow aftertaste but not with these! Sooooo good! I immediately went on amazon.ca and ordered the book… this vegan junk food junkie has a new dealer! THANK YOU!!!!!
Oh heck yes! This makes my day, so glad you liked all those recipes! Thank you for the support, I appreciate it!
Omg These are sooo good! Thank you for this amazing recipe, Thee Burger Dude.
I wanted to say that I tried them in an air fryer (ninja basket style) on air fry setting 390Β°F for 6-7 mins and then flip and cook for 6-7 more minutes. Delish!
Oh nice! Glad you liked them. I’ve never thought of making them in the air fryer, but that’s super cool to know that they work!
Hi – how many grams is a cup of TVP, and how many mls is a cup of broth, please?
What czan I use instead of BS molasses?
Thanks!
Hi Ian
Did you get an answer to your questions re cups?
I can only read metric measurements!
Thanks
Alex
Hi 1 cup of broth is the same as 1 cup of water so 236 mls. Ill be updating the site soon so you can easily switch to metric too btw!
Hi 1 cup of TVP is 100 grams. 1 cup of broth is the same as 1 cup of water so 236 mls. And you can skip the molasses!
I’ve been vegan since this year and this website and the YouTube channel are the biggest reasons i’ve been able to stick with it. I love this recipe! Made it for the first time today and it came out nice!! A little crumbly, but that’s on my part for trying to make thicker burgers. Didn’t have liquid smoke so I just added little bit of other liquids.
That’s awesome and great to hear! Glad you liked them!
Iβm allergic to mushrooms. What would be a good sub for the mushroom seasoning? Trying to think of something savoryβ¦..vegan poultry seasoning?
That could work, or some miso paste or more nooch too!
These were simply outstanding!!!! So good I purchased your cookbook. I noticed the recipe in the cookbook is slightly different. Which do you recommend?
Thank you! I like this newer version better since there’s no need to steam it!
We just had them for the first time.
Easy recipe and tastes very good.
Only thing was thett they were a little mushi inside. Anything I can do about that?
Hmm, well they aren’t gonna be as firm as a beyond or impossible burger, but I would add more breadcrumbs / binder. You can also just cook a mini slider patty before you shape all the patties and cook it as a test to test out the texture. Thanks!
I am SO excited for these. Thank you for all of the great recipes. Burgers are my go to weekend food, so I look forward to using more of your delicious ideas. Any thoughts on storage for these? Would you form the patties and throw them in the freezer before cooking? thank you!
Thank you! Yes you can do that, I’ve added this to the storage part of the blog – Refrigerate and use in 3-5 days, or freeze for up to 1 month.
If freezing, I recommend flash freezing on a baking sheet for about an hour. Then freeze in a freezer bag of freezer safe container.
You can freeze either before or after you cook them. Just thaw or cook for a bit longer if cooking from frozen.
I am planning to make these today and have everything except the blackstrap molasses.
For some reason, it’s looking pretty difficult to source (I can’t find it locally, and it’s quite sparce online, too). I know it’s optional. Could I use a tiny bit of unsulphured molasses in its stead? I know its not the same and unsulphured is quite a bit sweeter. I was thinking about reducing the amount to keep it balanced. Any guidance on making such a substitution, or is it better just to leave it out, do you think?
Hey there, you can leave it out. It does provide an “iron” type of flavor, but it’s not essential. Hope you enjoy!
I made these. I didnβt have TVP, but I did have pea protein crumbles. Used 1 cup, just like the recipe calls for. Iβm also gluten free so I used GF flour and oats. I spooned three small mounds of the burger mixture into a skillet and smashed them down using street-side corn tortillas. Flipped em, topped em with vegan cheddar, lettuce, ketchup and homemade Mickey Dβs special sauce. They were banginβ. Would definitely recommend and will make again and again and again and again β¦
Excellent, glad those subs worked out!!
Quick question, you list oats as an option, Do you mean rolled oats or quick cooking oats, or can it be either? This looks like a quick, easy recipe. I’ll probably try making it this weekend.
I use rolled but I think either should work, hope it goes well!
Hi there, I wound up with a bunch of chia seeds that I need to use. Do you think they could be substituted for the flax seed? Thanks for the great recipe.
Hi sorry for the late reply, I haven’t tested that so I’m not sure!
My husband has tried to make these, and they always turn out tasty, but also dry and crumbly. He says he’s going to try it again, but use less breadcrumbs because they were so good.
Hi! Are the flaxseed necessary? And is there a potential substitute? I’d like to try this recipe and flaxseed is hard to find in my country.
Hi, the flaxseed is pretty necessary to help bind the mixture, I would be worried about it falling apart. I haven’t experimented with other binders so I couldn’t say for sure what else might work, I apologize!
Hi. I am not vegan, so could I just use an egg instead of the flaxseed? If so, how many? Or maybe just the yolk..? Thank you!
Also, would chickpea flour work here, instead of the wheat flour?
I’m always amazed by everything you create! I’m exceedingly stoked to try these. I just had a small question before I do!
Would I be able to substitute the listed coconut oil and use avocado oil instead? I know it’s very different to the other options due to its ability to solidify and sometimes replicate those “fatty marbles” in many meat substitute recipes, but I, unfortunately, have a coconut sensitivity, which has been rough as a vegan because it’s on almost everything I’ve been meaning to try. I see it as a blessing in disguise that forces me to seek my cooking wand and do some experimentations of my own though, hahaha.
Thank you in advance!
Hi, I think that should be fine!
Made this last night! Itβs really good better than any plant based burger Iβve had! Thank you!
Excellent, glad to hear it!!
Could this be used a substitute to for your other recipes that call for IMPOSSIBLE/BEYOND meat e.g. the Chicken Fried steak?
Yes, should be good for that!
Do you squeeze the broth out of the rehydrated TVP or add the whole kit and kaboodle?
Nope you don’t, just rehydrate it and it’s good to go!
I just tried this recipe out last night and it was SO YUMMY!
It was delicious and it tasted nothing like a burger I’ve had before, and we tried them with your “picked onions” recipe. I might have flown to heaven and back!
Haha love that! So stoked to hear it. I need to try them with the pickled onions too!
Do you have a vegan hot sausage patties recipe?
I have a breakfast sausage recipe that you can make spicy to your hearts content! Very similar to this recipe too. Vegan Breakfast Sausage
Hi, can I use panko in this recipe?
Hi, I actually just made some of these yesterday and you can use Panko, but the finer breadcrumbs work much better in my opinion!
I was skeptical – especially about the liquid smoke and the oats – but this recipe turned out to be fantastic.
I won’t ever bother buying store bought burger patties again. These are cheaper, healthier and tastier.
Excellent, so glad to hear that!! And I agree!
Hi! Would these work on a barbecue grill? We are wanting to grill some burgers for the Fourth of July.
Thanks!
Hi, yes, I mention that in the blog post! You just need to make sure you keep them and the grill oiled up and they will work!
Great! Iβve made these several times, using all recipe ingredients. The taste is terrific, but the texture is still a little mushy, even after increasing the amount of TVP (which was a revelation, btw!).
Any ideas that could help firm up the burgers? Something that prevents them from squishing out of the bun when eating?
Hi, I’ve never had that problem, sorry you’re running into it. Adding more TVP should actually make them mushier because you’ll need more of the binding ingredients to counteract it. I recommend using finer breadcrumbs instead of Panko, and just adding enough so that you can form a patty and toss it between your hands with out it falling apart. I also suggest not making the patty super thick. I would stay in the 2 oz – 4 oz size. Thinner patties are actually my favorite way to enjoy these. Hope that helps!
Hi π I would like to try these but have to omit oil/vegan mayo. for health reasons. Do you think masked avocado would work in place of the oil in the burger mix? Thank you!
*mashed avocado, lol!
I’ve never tried that, but I think it could work! If you do, let me know how it goes!
Although delicious, they were mushy. Followed the recipe exactly as written.
I’m going to try them again except adding the flax to the tvp, after rehydrating, and let it sit for a few minutes (creating a flax egg if you will).
Question: Can you address the differences in the instructions on this site vs. the instructions in your cookbook, “Vegan Fast Food”, which I just bought? Particularly the part in the cookbook that says to to steam the formed patties for 45 minutes and then refrigerate overnight before they are ready to cook. Thanks!
Hi, they are different recipes, the one in the book uses vital wheat gluten and this one doesn’t, hope that helps!
Thank you for the prompt reply. However, it does not help. I chose to support your work by buying your book, even though I won’t use most of the recipes (not a fast food fan). To recap the question, the book’s recipe for vegan burgers requires half a day prep time, while the recipe on this page requires maybe half an hour. This discrepancy is worth investigating. Please understand that I’m not trying to disparage your work in any way. I just want to make vegan burgers well, but I have vastly differing instructions to do so from the same source and I believe that an explanation or clarification is in order. Thank you.
Hi to clarify, this is a newer recipe than the one in the book. They are completely different recipes all together. I developed this recipe to not need vital wheat gluten because it’s easier and faster without using vital wheat gluten. It also makes it an option for gluten free folks. I Hope that clears things up, thank you for your support!
These have the best taste of any homemade burger Iβve ever made. Iβm thrilled. I think I messed up though, I didnβt drain my TVP after soaking it and after going back through the photos it looked like I should have. I think next time theyβll be perfect.
Hey Morgan, glad you liked them, and you don’t need to drain the TVP after soaking, they should absorb all the liquid!
This is a great smash burger recipe! I smashed mine enough so that it wasn’t mushy when served – a little crispy on the outside and perfect on the inside. Thanks for the delicious creation!
Awesome! Yes the more I make these the more I think they are the best as smash burgers!
Can you use ground hemp seeds instead of the flax seed?
I’m not sure I haven’t tested that out, sorry!
Hi Burger Dude! I just got your book and Iβm so excited to try this. I have a question though. Have you tried either xanthan gum or sodium citrate to get them to βgel togetherβ even more? In beef, the fat would do that, but I donβt think adding oil in the mix would help.
I haven’t but I’ll try it out! The vegan mayo helps to emulsify things I think! Thank you for your support!!
Iβve been buying and making homemade vegan burgers for nearly 20 years and this is quite possibly my favorite. I have to admit that I found it because I was looking for a βplainβ burger base to use in a Thai burger recipe. Night one we made these burgers following the recipe (opted for the miso and oat choices) and Night two we made the Thai burgers. The plain burger was supposed to be a test run; now itβs being added to my favorite recipe list!!! These are GREAT. They charred a bit in the pan and I was worried at first, but those were the best bites. I was so impressed how fabulous these were. For anyone curious the Thai burgers took this base and added minced garlic, ginger, [vegan] fish sauce, Thai basil, jalapeΓ±o and a pinch of sugar. They were also outstanding. Thanks for sharing this awesome recipe !
Nice, so glad you liked it! And those Thai Burgers sound amazing, I might have to try something like that! Maybe Meatballs in a Banh Mi style or something!
This is so flavorful and delicious ! Everyone ate this up and raved about it. It was super easy to make. The only thing holding me back from adding this to the weekly rotation is the processed nature of TVP. So this will be more of a monthly treat. Although I wonder if you could switch out the TVP for bulgur wheat ? Is this possible? It would be great if there was a second version of this recipe that was maybe a bit more whole foods oriented.
PSA I did this without the liquid smoke – couldn’t find any at the store – nor the grill master and it was still very delicious.
Hi glad you like it! I’m not sure about Bulgur as I’ve never tested with it, but I think it’s used in other recipes for that, so definitely possible!
Made this for my birthday party and everyone loved it! I stand by this recipe. Has saved me so much money
Excellent! Happy belated birthday!
These are so good and really help with the craving of a burger. These taste better than the beyond burgers. Thank you so much for sharing!
RAD, so glad to hear that!!
what brand burger buns do you use?
This burger will save me. My daughter has Crohnβs. She can no longer tolerate emulsifiers and binders because they kill beneficial and encourage bad bacteria in the gut, driving up inflammation. And methylcellulose is one of the worst as it strips the mucosal layer as well. Latest research made me cry. No more prepared burgers! But these were so good and doesnβt damage gut biome. The new products were too good to be true. But you saved the day (and the BBQ). Thank you!
Yay! Burgers to the rescue! So glad they worked out!
I made this one without vegan mayo, vegan beef broth or mushroom seasoning. I used the suggested substitutions for everything of this sort. I also used panko breadcrumbs instead of normal and I used 3 years old ground flax seed since I didn’t have any fresher in hand. Despite all of this, it turned out pretty good. I am genuinely impressed by how pleasant the end result was. this one will become a staple for sure. I can only imagine how good it would be if I had the proper ingredients, but most of them aren’t available in my country. I greatly appreciate that you have given substitution suggestions for the stuff I can’t buy
Oh nice, glad it worked out even with all the subs! Thank you!
Really very good Taste amazing! Just wondering if you have the macros and salt content etc?
Hey glad you like it! I don’t atm but I can try to put them together sometime! Thanks!
Can I get nutrition info?
My young children ate it which means this burger achieved ultimate success. That being said, I accidentally messed up and had to make modifications to get back on track. I read the miso substitution as 2 TBSP instead of 2 TSP. Oopsy. I cut out the soy sauce to avoid even more sodium and then I bulked up the patties with things I had laying around to “dilute” the extra salty snafu: 1/2 cup of smashed white beans 1/2 cup of cooked brown rice. I let them sit in the fridge for a few hours and cooked as instructed. Yummo!
oh dang, glad you were able to salvage it and enjoyed it!!
I’ve made these as written and as the basis for meatballs (increase the Worchestershire, add Italian seasoning and a little fennel, instead of regular breadcrumbs use 1/2 cup panko breadcrumbs soaked in 1/4 cup plant milk, leave out the flour). It’s the most savory and beefy TVP I’ve ever made, and I love how quickly it comes together from pantry ingredients. Thanks for this one!
Excellent! I need to do a separate recipe for meatballs! Glad you dug it!
Greetings from Sweden!
Very good tasting burgers, was a bit hard to find the ingredients (beef broth, Worcestershire sauce, etc, I think Sweden is a bit behind) but once I got em I made it and even the youngest son likes the burger.
The texture is exactly like you said somewhere in-between bean and vegan pattie. Is there a way to make it more like a regular pattie? Could we airfry them for a bit to make the outside try? Or dehydrate them?
Anyways really enjoy them will be making them as long as my exotic ingredients last
Hi, glad you liked it, sorry the ingredients are harder to find! I like making the patties thin so they have more surface area to get crispy in the pan. I would experiment with some of the options you added as well!
I loved this recipe and I’m picky! Would love to know if you could make this and freeze patties and store before cooking? If so, how long would you recommend cooking them – freeze to grill? Thank you for sharing this- it was an awesome recipe!
Hi there, glad you like the recipe! You can freeze them, but I’m not sure how to cook them from frozen. I usually let them thaw overnight in the fridge. But I think it should work, I would say maybe start with a lower heat so you don’t cook the outside before the inside is cooked through.
Hey man, love your recipes! I could swear I’ve seen a patty recipy by you that used pea protein and methylcellulose as ingredients. Am I totally off here? Because I can’t find it anywhere on your website or your channel, but maybe I’m just not remembering correctly…
Hi thank you! Hmmm, I’m not sure, was it a burger recipe? You might be thinking of sauce stache! People mix us up all the time haha!
My dough is always crumbly. I follow the recipe to a T. When you are mixing it, do you squeeze the TVP in your hands to make your ball smooth like that? My ball looks like a mound of ground beef.
Hi sorry to hear that. Have you tried adding more breadcrumbs? Typically if it’s falling apart it needs more binders.
Outstanding, thank you.
Glad you liked it, thank you!
The flavor is absolutely delicious! I only had 2 heels of bread and made it as a simple patty melt. I didn’t have onions but used some dehydrated. Such a delicious lunch. Tomorrow, I’ll make on buns with other toppings. Thank you!
Nice, I love a good patty melt! So glad you dug it!
Love this recipie !Def recommended.
Really love this recipe! It didn’t fall apart, and has an amazing taste and texture. Definitely a keeper! Thank you! π
Nice, so glad it worked out!! Thank you!
Wow. I made them fairly thin & added a touch of Marmite & Vegemite. I cooked a couple in a cast iron pan right away and they were good. I refrigerated the remaining patties, pan-fried them a couple days later, froze them, and air fried as needed. The batch that sat a couple days were stupendous. Thanks for the recipe.
Excellent, glad you liked them! I like doing this thin better too!
First time making these. Flavor is great. I might have to up the flour and breadcrumbs a bit because they were a little wet still but will definitely make them again.
Great recipe! I made these for the first time today, and am very pleased with the taste and texture of these burgers. I’ve been craving a good vegan burger for ages, and this one hits the spot. Thank you so much for sharing this!!!
So glad to hear it, thank you!
I made this recipe – though I had to leave out a couple of ingredients that I didn’t have at hand – and it was terrific! I used wheat gluten flour (to replace the AP flour) which seemed to create a “meaty” texture. Easy to make, very flavourful, great texture, as well. I had some uncooked mixture that was leftover, so I cooked it the next day and used it for tacos, with diced peppers, green onions and homemade salsa. I am going to try this recipe to make “meatballs” that I can brown and toss into pasta sauce just before serving. I can vary the seasonings appropriate to the dish. It’s a great thing when a recipe can be so versatile.
Thanks a bunch!
That’s awesome to hear! I should try it with vital wheat gluten too, thank you!
Thank you from the other side of the world. These are amazing!
I had to do a few substitutions as not everything is 1:1 available here but wowβ¦ so flavorful and great texture. A keeper! ππ»
Yay, so glad it worked with the substitutions! Thank you!
I used oats and had to use more than the recipe suggested, but man alive was this an incredible recipe. I much prefer doing the thinner smash-style burger patty vs a thicker burger.
I’ve tried a lot of vegan and veggie burger recipes over the years and been pretty disappointed overall, but THIS is a keeper and my go-to now π
Dang it, forgot to rate. 5 stars!
Thanks!!
Awesome, glad you have a go to, thank you!
These are awesome and came together really quickly! The flavor is excellent. It’s nice to have an easy patty recipe from scratch instead of buying stuff at the store. I took inspiration from the jalapeno popper burger for toppings. Delicious!!!
Oh nice, that sounds so good! Thank you!!
Delicious, thank you. We made four veggie burger recipes and this was the winner. Iβm thinking of adding methyl cellulose next time for even better texture – any thoughts?
Hey so glad to hear this! Yeah you could add like 1 Tbsp perhaps could do well? I’m planning on trying a few options out! Will update the blog when I do!
The taste is good, bur for me it does not taste like beyond meet or simular options at all. The only ingredients I did not use where liquid smoke and mushroom Powder, cause thats not available in German supermarkets. Also for me the consistency was too soft, I would recommend using a little bit less water, that could also be cause I have a different TVP not sure. But overall they were still very go on burgers for me still better then the ones made out of beans I made before.
Hi! Can I sub soy curls for the TVP? Specifically the dusty part of the soy curls that is small and looks more like burger meat?
Hi, you probably could but that would be a lot of the dust to collect!!
Incredible and super quick and easy to make! We had all of the ingredients on hand except for the fine bread crumbs.
We made 2 triple burgers and still have leftovers for tomorrow. Will continue making this recipe for sure!!
Excellent! So glad to hear it! What did you use instead of breadcrumbs??
accidentaly burnt a little still tasted great, was going insane eating tofu, thank you trying soy curl bahn mi next.
Awesome, sorry it got burnt! Enjoy the Banh Mi!
Y’ALL. This ones a winner.
I followed the recipe “mostly” on point. I used SaΕΊon rather than mushroom seasoning, left out the Worcestershire , and did indeed use panko breadcrumbs. The other thing was I left the formed patties in the fridge overnight.
I was worried the patties would fall apart but they stayed well together. After 3 mins in a cast iron pan with oil I gave them a flip and was rewarded with a nice crispy crust. Incredible. Melted some cheese on top, and placed them on a toasted bun with all the fixins.
My goodness. I couldn’t believe how good this was. I’m never paying for impossible/beyond ever again.
Thanks so much for this one my guy. Hope you’re staying well ππ½
Dang thank you so much! This makes my day to hear!!
My roommate and I enjoyed these burgers. I liked how easy they were to prepare and not any cooking of other ingredients like many burger recipes. I would definitely make them again, thanks for sharing your recipe with us.
Excellent, happy to hear this, thank you!!