Protein Burger Patty Recipe

This recipe for whole food plant-based burgers is packed with flavor and nutritious ingredients. It’s simple to make, can be customized to your taste preferences and offers plenty of plant-based protein and fiber to keep you feeling full!

You’ll need to bake these patties because of their softer starting texture, but once ready to eat, they hold up quite well. This plant-based hamburger recipe is super versatile; there’s endless ways to serve it!

While many people use the term “plant-based” to refer to vegan food (or veganism), it doesn’t have a specific definition. Sometimes, “plant-based” recipes could contain animal derived ingredients so it’s always best to be on the lookout!

Soya Mince Burgers

If purchasing burgers or any “plant-based” product, read the label because it’s a popular marketing term and plant-based products may not always be vegan.

Luckily, this burger recipe is completely vegan and made from nutritious, whole food ingredients plus plenty of spices for a delicious patty!

This recipe uses simple ingredients to create a satisfying and versatile burger patty. You can use these patties in many unique ways and change the spices for endless customizations! For this recipe, you’ll need:

Vegan Burger Patties Recipe • Veggie Society

This recipe is easy to make with a food processor, but they do take some time. Follow step-by-step instructions below, or if you want a quicker plant-based burger recipe, check out these chickpea burgers!

This recipe is easiest to make with leftover cooked rice and sweet potato. The preparation time assumes these two ingredients are already cooked.

Start cooking brown rice and steam sweet potato if not done already. A half cup of dry rice should yield the 1 cup of cooked rice needed for this recipe. You’ll need 1 cup of peeled and cubed sweet potato too.

Lean Loaded Cheeseburger Recipe

I also use canned beans for this recipe, so they need to be drained and rinsed. You could also use home-cooked black beans if you have some on hand.

Lastly, you’ll need to crumble tofu. The extra firm tofu I buy doesn’t need to be pressed (no liquid is released if it’s pressed). If your tofu releases liquid when pressed, press it before using in the burgers.

I love the texture the tofu adds, but if you don’t want to use tofu, replace it with an additional 1 cup of roughly chopped mushrooms. If you do this, the burgers will have a softer texture and lower protein content.

Let's Eat Plant Based Burger Patties, 400g

First, I process the rice, sweet potato and tofu. Pulse until everything is well-combined and there are small flecks of rice, sweet potato and tofu. Don’t blend into a full puree since this creates softer burgers; some texture is makes for a better burger consistency.

Transfer these processed ingredients into a large mixing bowl then add black beans, mushroom and onion to the food processor. Pulse until well combined, with only small flecks of ingredients left.

Prepare a baking tray lined with parchment paper or a silicone baking mat, then form 8 burger patties. I use a ½ cup measuring cup to scoop out evenly sized patties.

How Do Trader Joe's Plant Based Protein Patties Taste?

Place the burgers into a 350 °F preheated oven and cook for 25-30 minutes, flipping halfway through. The burgers will still be soft when flipping, so flip carefully.

Once you’ve finished baking the whole food plant-based burgers, let sit on the baking tray for a few minutes. Then, transfer them to a wire cooling rack and allow to cool for at least 10-15 minutes.

There are also endless ways to serve these plant-based burger patties. A bun or wrap is a delicious choice, but I also love crumbling these burgers over a large garden salad! Along with some honey mustard dressing, you have a tasty meal.

Easy Gluten Free Vegan Black Bean Burgers

The biggest challenge with whole food plant-based burgers is a soft texture that leads to burgers falling apart when eating. Allowing the burgers to cool after baking is essential for them to firm fully.

It’s also helpful to use leftover brown rice and sweet potato that is fully cooled before creating the patties. When these ingredients are hot and freshly cooked, the heat tends to create extra moisture.

If using mushrooms in place of tofu, the burgers will be softer due to its water content. I prefer adding tofu for a firmer burger.

Classic Lentil Burgers

The best part about this recipe is how versatile it is. Get creative with the spices you use to create any type of plant-based burger you like!

You can also switch the black beans for pretty much any other type of bean. Chickpeas are a delicious base ingredient for plant-based burgers; if you want to try this, check out my recipe for vegan chickpea burgers!

If you'd rather try a meatier burger that more closely resembles a hamburger with very little work involved, I recommend trying my TVP burger recipe!

Best Veggie Burger

Let leftover burgers cool completely before refrigerating in an airtight container. They should keep well for up to a week in the fridge.

Looking for the best whole food plant-based burger recipe? These vegan burgers are packed with flavor and nutritious ingredients like black beans, sweet potato and brown rice.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Israeli Food Tech Startup Debuts Texturized Chickpea Protein 'meat' Burger

Serving: 1 Burger (⅛ of recipe) Calories: 195 kcal Carbohydrates: 31 g Protein: 12 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 1 g Sodium: 483 mg Potassium: 501 mg Fiber: 8 g Sugar: 4 g Vitamin A: 5453 IU Vitamin C: 6 mg Calcium: 168 mg Iron: 3 mg

To provide a quality experience, we use technologies like cookies to store and/or access device information. Consenting to these technologies allows us to process data such as browsing activity or unique IDs on this site. Not consenting, or withdrawing consent, may affect site features and functions.

Necessary to enable a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

Easy Chickpea Burgers

The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.

The technical storage or access that is used exclusively for statistical purposes. Exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.

Required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.Many times people say they don’t want to go vegan because they will miss out on protein. These high protein vegan burgers prove that’s simply not the case.

The Perfect Burger®

They are made up of all plant based ingredients that are easy to make and use without any animal products actually being used.

Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!

TVP, or textured vegetable protein, is a soy byproduct that has no fat or cholesterol. It resembles ground meat when rehydrated, making it the perfect substitute in these vegan burgers.

High Protein Veggie Burgers With Plant Based Ground

If you don’t have tapioca starch, you could sub for cornstarch or arrowroot powder. However, the texture will be slightly different than our original recipe.

It is best to use day old or cooled rice as that also soaks up and holds better when making a recipe like this.

The first thing you are going to do is soak your TVP crumbles in vegetable stock and if you don’t have pre-cooked rice, you will want to make that as well.

High Protein Veggie Burger Recipe

Once you have those two things, you are going to add everything into a food processor. Pulse and then blend, scraping down the sides as needed.

Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP. This helps ensure the ingredients are well combined since it fills it pretty full.

To a skillet over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.

High Protein Veggie Burgers

A main component of this dish is TVP crumbles which is soy based. We don’t have a swap for that in this burger, but encourage you to check out our other burgers before for ideas.

As far as the soy, I haven’t yet found a vegan version that you can buy that doesn’t contain soy; however, you could make your own homemade worcestershire sauce, likethis one, and replace the soy sauce with ano soy soy free sauce.

Depending on the allergies you have, you can replace the soy sauce withgluten-free tamari, coconut aminosor aTop 8 no soy sauce(click links to see each).

Pea Protein Burger Patties, Vegan, Approx. 12cm Ø, Hela, 5 Kg, 40 X 125g, Carton

Yes. Flash freeze them on a baking sheet and then you can move them from there to a freezer safe container or bag. Thaw overnight when ready to use. Best if consumed with 6 months.

Serving: 1 burger | Calories: 308 kcal