Vegan Burger Pattie TVP
Make the ultimate Vegan Burger Pattie with this TVP Burger Recipe. Using textured vegetable protein, this easy and delicious burger is perfect for any meal. Packed with flavor and nutrition, it's a healthy alternative to traditional meat burgers. Try this textured vegetable protein burger recipe today!
Ingredients
Dry Ingredients
- 1 cup dry TVP textured vegetable protein
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp ground flax seeds
Wet Ingredients
- 1 cup vegetable broth beefless broth for the best flavor
- 2 tbsp dark mushroom soy sauce or tamari for GF - see notes
- 1 tsp liquid smoke
- 2-3 tbsp vegan mayo see notes
Binding Ingredients
- ¼ cup oat flour sub all-purpose flour
- 1 cup quick oats or more if needed sub bread crumbs
Instructions
Preparing the TVP
- In a large mixing bowl add dry TVP, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground flax. Stir to combine.
- Add 1 cup of boiling hot broth onto the TVP mixture. Stir to combine, and allow it to sit for 5 mins.
- Next, add in the soy sauce, liquid smoke and vegan mayo. Stir to combine.
- Add in all of the oat flour, and start gradually adding the in the quick oats. Start with about ¾ cups, stir and check the consistency. The consistency should be similar to the ground beyond meat.
- At this point check to make sure the mixture is cooled, and massage the ingredients together using your hands. (I like to wear gloves for this.) This will help them bind and make it easier to form the patties.
Forming each 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 burger into 6 burger patties using clean hands.
- Tip* Use a wide mouth mason jar lid to form the patties into a perfect burger shape. See photos for reference.
Cooking
- Heat a non-stick pan on medium heat, and lightly grease with some olive oil.
- Cook the burgers for 3-4 mins per side or until golden brown. Serve it with a bun, condiments and all your favourite toppings if desired. Enjoy!
Notes
Freezer: These patties are freezer friendly and will last up to 3 months in an airtight container. They may take a little longer to re-heat from frozen in the pan.
Dark Mushroom Soy Sauce: Dark mushroom soy sauce adds such a delicious umami flavor and a nice dark color to these burger patties. If you can't find it, just sub in regular soy sauce. If you have dry mushroom seasoning, add 1 tbsp of that to the mix.
Gluten Free: If you want to make these vegan burger patties GF, be sure to use tamari or another gluten free alternative instead of soy sauce. Use oats instead of regular flour and breadcrumbs, and always double check the labels on ALL products used to ensure they are GF safe.
Oats: I personally love using oats in this recipe for extra protein and fiber. However, these burgers are super delicious made with breadcrumbs and all-purpose flour.
Vegan Mayo: Vegan mayo adds a nice creamy texture and a fat element to the burgers to make them extra juicy. If you don't have vegan mayo, a neutral flavoured oil or even BBQ sauce can be used as a substitute, but I find mayo works best to help with binding.
On the Grill: These burgers don't hold up too well on the grill and can get stuck. I would recommend cooking them in a non-stick pan for the best results. If you do want to grill them, you may have to use a piece of foil underneath each patty. (I am going to try cooking them from frozen on the grill to see how they hold up. Stay tuned for results!)
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 1burger | Calories: 250kcal | Carbohydrates: 25g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 4.5g | Sodium: 400mg | Potassium: 400mg | Fiber: 7.5g | Sugar: 2g | Vitamin A: 7.5IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!