Are you ready to dive into the world of delicious, plant-based burgers? If so, you’re in for a treat with our TVP burger recipe. Textured vegetable protein (TVP) is a fantastic meat substitute that creates a hearty, flavorful patty perfect for any burger lover. In this guide, we’ll walk you through everything you need to know to make the best high protein TVP burgers at home!

You can view my collection of recipes with textured vegetable protein (TVP) here.

Jump to FAQ

What is TVP?

TVP, or Textured Vegetable Protein, is a versatile, high-protein meat substitute made from defatted soy flour. It is often used in vegan recipes for its meaty texture, making it a popular ingredient in vegan burgers, veggie burgers, and other plant-based dishes.

TVP comes in various forms, such as TVP chunks, crumbles, or flakes, and can be found at most grocery stores or online retailers like Amazon. When rehydrated with a little water or broth, TVP absorbs flavors well and can mimic the texture of ground meat, making it a great choice for creating meatless versions of traditional dishes.

TVP For textured vegetable protein burger

Benefits of TVP Burgers

TVP burgers are not only tasty but also packed with nutritional benefits. They’re high in protein, low in fat, and free from cholesterol, making them a healthier alternative to traditional meat burgers. Plus, they’re easy to make and customizable to suit your taste preferences.

Personally I love a good beyond burger or impossible burger but I do find they are more processed and contain quite a bit of salt. They can also be a little pricey if you are on a budget. And it’s so easy to make TVP burgers at home for a fraction of the cost! Check out this easy recipe and all of our tips and tricks below.

Ingredients and Substitutions

Dry Ingredients

1 cup dry TVP (textured vegetable protein): This serves as the base for the burger, providing a chewy texture similar to ground beef. You can use TVP crumbles or chunks, available from brands like Bob’s Red Mill. If you prefer a soy protein alternative, rehydrated TVP works just as well. This can usually be found in the organic or health isle of your local grocery store. I have also found TVP labeled as “dehydrated soy chunks” at the bulk barn. The bulk barn is a great option if you want to get just a little bit to see if you like it!
2 tbsp nutritional yeast: Adds a cheesy, nutty flavor. If unavailable, you can omit it or use a bit of grated vegan cheese.
1 tsp garlic powder: Enhances the overall flavor. Fresh garlic can be used, but the powder mixes more evenly.
½ tsp onion powder: Provides a subtle onion flavor. Freshly minced red onion is an alternative.
1 tsp smoked paprika: Adds a smoky depth. Regular paprika or a dash of liquid smoke can be used instead.
2 tbsp ground flax seeds: Acts as a binder. Chia seeds or an egg replacer can be substituted if needed.
2 tbsp vital wheat gluten: Adds a firmer burger texture and extra protein. If you prefer a gluten-free option, you can omit this and use additional quick oats or bread crumbs.

Wet Ingredients

1 cup vegetable broth: Use beefless broth or veggie broth for the best flavor. Brands like Bob’s Red Mill offer high-quality options.
1 tbsp dark mushroom soy sauce: This adds umami flavor. Tamari is a great gluten-free alternative, or use regular soy sauce if you’re not gluten-sensitive.
1 tbsp soy sauce: Enhances the savory taste. For a gluten-free option, use tamari.
1 tsp liquid smoke: Provides a smoky flavor. If you don’t have it, smoked paprika can be used as a substitute.
2-3 tbsp vegan mayo: Adds creaminess and helps bind the patties. If unavailable, use a neutral-flavored oil or vegan yogurt.
1 tbsp tomato paste: Adds a rich, concentrated tomato flavor. If you don’t have tomato paste, a small amount of BBQ sauce can be used as a substitute.

Binding Ingredients

¼ cup oat flour: Helps bind the ingredients together. All-purpose flour can be used as a substitute.
1 cup quick oats: These provide structure and help hold the patties together. Bread crumbs can be used instead for a different texture.

Flax “Egg”

2 tbsp ground flax seeds: A vegan egg substitute. Ground flax seeds mixed with water create a gel-like consistency that acts as an egg substitute, helping to bind the ingredients together.
6 tbsp cold water: To mix with the flax seeds and create the “egg.” When combined with ground flax seeds, cold water forms a gel that binds the burger mixture, ensuring the patties hold their shape during cooking.

Helpful Tools

Mixing Bowl: A large bowl for combining all the ingredients.
Measuring Cups and Spoons: Essential for accurate measurements.
Spatula or Spoon: For stirring and mixing the ingredients.
Non-stick Pan: For cooking the patties. A well-seasoned cast-iron skillet can also work.
Food Processor or Blender: Useful for making oat flour from whole oats if you don’t have oat flour on hand.
Heatproof Mat or Foil: If you plan to grill the patties, a piece of foil will prevent sticking.
Baking Sheet and Parchment Paper: For baking the patties if you prefer an oil-free method.
Burger Press: For forming uniformly sized patties.
Safe Container: For storing uncooked or cooked patties, ideal for meal prep.

Textured vegetable protein burger patties recipe

Helpful Tips

Hydrate the TVP Properly: The first thing to do is pour boiling hot water or warm water over the TVP and let it sit for at least 5 minutes to fully absorb the liquid.
Adjust Consistency: The mixture should be sticky but firm. If it’s too wet, add more oats or bread crumbs gradually until the desired consistency is reached.
Forming the Patties: Use clean, slightly damp hands to prevent the mixture from sticking to your fingers. Forming the patties on parchment paper can make handling easier.
Cooking: For the best vegan burger, cook the patties in a non-stick pan with a small amount of oil or little oil. This ensures they cook evenly and develop a nice golden-brown crust.
Avoid Overcrowding: Cook the patties in batches if necessary to avoid overcrowding the pan, which can lead to uneven cooking.
Flavor Adjustments: Taste the mixture before forming patties and adjust the seasonings if necessary. Adding a bit more soy sauce, Worcestershire sauce, spices & pantry items can enhance the flavor.
Grilling Tips: If you decide to grill the patties, use foil underneath each patty to prevent sticking and breaking apart.
Storage: Uncooked patties can be stored in a safe container in the fridge for up to 3 days or frozen for longer storage. Cooked patties can be reheated in a pan or microwave.
Serving Suggestions: Serve the vegan TVP burgers on burger buns with your favorite burger toppings like black beans, beet juice, or BBQ sauce. They pair well with sides like brown rice or a fresh salad.

These tips and tools will help you make the perfect TVP vegan burger patties that are flavorful, nutritious, and satisfying. Enjoy experimenting with this veggie burger recipe and tailoring it to your preferences. Don’t forget to check out our handy dandy video for a step-by-step guide and subscribe to our weekly newsletter for new recipes!

How to Make These Into Meatballs

Transforming this vegan burger recipe into TVP meatballs is an easy process. Follow these steps for a delicious batch of vegan meatballs:

Ingredients

Rest of the ingredients: Use the same ingredients as for the vegan burger patties, with some minor adjustments for consistency.
1 tbsp tomato paste: Adds a rich, concentrated flavor and helps bind the meatballs.
1 tsp black pepper: For a bit of heat and extra flavor.

Instructions

Prepare the TVP: Follow the initial steps of the burger recipe to hydrate the TVP with boiling hot water or warm water and mix in the dry ingredients.
Combine Wet Ingredients: Mix in the wet ingredients, including vegetable broth, soy sauce, dark mushroom soy sauce, liquid smoke, vegan mayo, and tomato paste. Adjust the amount of water as needed to achieve a firm mixture.
Binding the Mixture: Add oat flour and quick oats gradually. The consistency should be sticky but firm enough to shape into balls. If needed, add more quick oats or breadcrumbs.
Form Meatballs: Using clean, slightly damp hands, form the mixture into small balls, about the size of golf balls. Place them on a baking tray lined with parchment paper.
Cooking Methods:
- Baking: Preheat your oven to 375°F (190°C). Place the baking tray with the meatballs in the oven and bake for 20-25 minutes, turning them halfway through for even cooking.
- Pan-Frying: Heat a non-stick pan over medium high heat with a small amount of oil. Cook the meatballs for about 3-4 minutes on each side until golden brown.
Serving Suggestions: These TVP meatballs can be enjoyed with pasta and marinara sauce, in a sub sandwich, or as an appetizer with your favorite dipping sauce.

Helpful Tips

Firmness: For a firmer burger or meatball, consider adding vital wheat gluten to the mixture.
Consistency: If the mixture feels too wet, add more oats or breadcrumbs until the desired texture is achieved.
Flavor: Adjust the seasoning to your taste. Adding Worcestershire sauce, black pepper, or your favorite spices can enhance the flavor.

Kitchen Gear

Large Mixing Bowl: To combine all the ingredients.
Measuring Cups and Spoons: For accurate measurements.
Spatula or Spoon: For mixing.
Baking Tray and Parchment Paper: For baking the meatballs.
Non-stick Pan: For pan-frying the meatballs.

These tips and techniques will help you create delicious TVP meatballs that are a perfect addition to your vegan recipes. Whether you’re aiming for the best vegan burger or a tasty vegan meatball, this great recipe is versatile and satisfying.

How To Make TVP Burger Patties

Preparing the TVP

In a large mixing bowl, add the dry TVP chunks, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground flax. Stir to combine.

textured vegetable protein burger spice mixture in bowl

Add 1 cup of boiling hot broth onto the TVP mixture. Stir to combine, and allow it to sit for 5 minutes.

Adding water to textured vegetable protein burger recipe

Next, add in the soy sauce, dark mushroom sauce, liquid smoke, and vegan mayo. Stir to combine.

textured vegetable protein burger recipe mixture

Add in all of the oat flour, and start gradually adding the quick oats. Start with about 1 cup, stir, and check the consistency.

tvp burger patties mixture adding ingredients

The consistency should be similar to ground beyond meat.

Forming Each TVP Burger Patty

If needed, add more oats to bind the ingredients together. The mixture will be a bit sticky but should not fall apart. See the pictures above for the consistency.

Next, form the mixture into 6 burger patties using clean hands.

Shaping the TVP Burger Patties

Freeze extra TVP burger patties.

Cooking the Patties

Heat a non-stick pan on medium heat, and lightly grease with some olive oil.

Cook the burgers for 3-4 minutes per side or until golden brown.

Serve with a bun, condiments, and all your favorite toppings if desired. Enjoy!

Notes on Ingredients For This TVP Burger Recipe

Dark Mushroom Soy Sauce: This ingredient adds a delicious umami flavor to the patties. If you can’t find it, regular soy sauce will do, or add 1 tbsp of dry mushroom seasoning.

Gluten-Free Options: To make these patties gluten-free, use tamari instead of soy sauce and oats instead of regular flour and breadcrumbs. Always double-check product labels to ensure they are gluten-free.

Oats vs. Flour and Breadcrumbs: Oats provide extra protein and fiber, but breadcrumbs and all-purpose flour can also be used for a different texture.

Vegan Mayo Alternatives: Vegan mayo adds creaminess and fat to the patties. If unavailable, use a neutral-flavored oil as a substitute.

On the Grill: These burgers don’t hold up too well on the grill and can get stuck. I recommend cooking them in a non-stick pan for the best results. If you do want to grill them, use a piece of foil underneath each patty.

Tips & Tricks for Perfect TVP Burgers

Ensuring the Right Texture: If the mixture feels too wet, add more oats or breadcrumbs. If it’s too dry, a bit more vegan mayo or a splash of broth can help.
Flavor Enhancements: Experiment with spices and herbs. Adding fresh parsley, cilantro, or even a dash of chili powder can elevate the flavor.
Storage Tips: Cooked patties can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in a pan or microwave before serving.

Serving Suggestions

Serve your TVP burgers on a toasted bun with your favorite toppings. Classic options include lettuce, tomato, pickles, and vegan cheese. For a gourmet twist, try avocado, caramelized onions, or a spicy aioli.

Nutritional Information

TVP burgers are low in fat, high in protein, and contain no cholesterol. They are also rich in fiber, thanks to the oats, making them a nutritious choice for any meal.

Common Mistakes to Avoid For This TVP Burger Recipe

Not soaking the TVP properly: Ensure the TVP is fully hydrated before mixing it with other ingredients.
Overcooking the patties: They can become dry if overcooked. Cook just until golden brown.
Using too much liquid: This can make the mixture too wet and difficult to form into patties.

10 thoughts on “Vegan Burger Pattie TVP Burger Recipe”

Cherrie says:

This was really nice and quite easy to make, just found out about TVP last week and have been loving it! And I have been eating plant based for a couple of years!! No longer missing out 😀

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- spicyveganfood says:
  Thank you so much Cherrie! I went so long without knowing about TVP too! Such a game changer to make your own homemade vegan beef substitutes 🙂
  
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Cassandra says:

Great recipe super tasty!! I’m going to use the TVP as a ground beef next , checking out more of your recipes

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- spicyveganfood says:
  Thank you so much!! I’m so happy you loved it! 🙂 TVP is so perfect for ground beef here’s the recipe for vegan ground beef: https://essycooks.com/vegan-ground-beef-substitute-recipe-with-tvp/
  
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Piper says:

Thank you so much for this recipe. Most plant-based burgers I have found are made of black beans or yam so I’m super excited. I found textured vegetable protein recipe that I love this will be great for the summer and I’m gonna try to barbeque these next weekend, pan frying worked out great. What do you recommend?

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- spicyveganfood says:
  Thank you so much Piper! I was always looking for a homemade vegan burger without beans as well (even tho I love a good bean burger!). These may fall apart on the BBQ however you could try freezing the burgers and then cooking them from frozen on the grill. Definitely make sure the grill is nicely greased and let me know how it goes!
  
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Valaria says:

Just in time for the summer. I’ve been looking looking for other plant-based burgers. And so happy I found one that’s not black bean and love the flavor.

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- spicyveganfood says:
  Thank you so much! SO happy you loved it! 🙂
  
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Kaitlin says:

Amazing recipe, loved it and in my opinion far better than the store bought plant based beef patties. I have bookmarked this recipe

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- spicyveganfood says:
  Thank you SO much Kaitlin! I can’t beleive these beat out the store bought beef patties wow thank you so much! I’m so happy you love them and they are healthier than the store bought ones too! 🙂
  
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5 from 5 votes

What is TVP?

Benefits of TVP Burgers