TVP Burgers Recipe (Vegan Soy Protein Burger)

Bursting with rich flavors and wholesome ingredients, these TVP burgers will fill you up while also leaving you craving more! The “meaty” patties are a tasty and versatile recipe that’s perfect anytime of the year.

These mouthwatering burgers are protein-packed and loaded with textured vegetable protein (TVP), black beans, and a range of flavorful seasonings. They make for a nutritious meal that pairs perfectly with your favorite BBQ-inspired side dishes!

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TVP Burger Recipe Ingredients

While the following ingredient list may seem long, many of the ingredients are simply spices that will already be in your pantry. Other ingredients that form the burger base are common ingredients that I always keep on hand or are easy to find at my local grocery or bulk foods store.

While some substitutions are possible, if this is your first time making TVP burger patties then I’d recommend sticking with the following.

TVP Burger Base

To create the bulk of your protein-packed burger patty base, gather the following ingredients:

• Textured vegetable protein (TVP): This is the star of the show! TVP is a high-protein, soy-based product that mimics the texture of ground meat. It adds a hearty and meaty element to the burger, making it both filling and satisfying.
• Hot water: Since TVP starts as a dry crumble, rehydrating it with hot water helps give it a tender and chewy texture that’s perfect in burger patties.
• Vegan beef bouillon cube: This adds a rich and savory umami flavor to the TVP, elevating its taste to a whole new level. I highly recommend a beef-flavored bouillon cube but a vegetable bouillon can work if needed.
• Tomato paste: A bit of tomato paste provides a burst of tangy and slightly sweet notes that complement the overall savory profile of the burger.
• Black beans: Once mashed, these contribute not only plant-based protein but also a lovely texture to the patty. They bind the ingredients together, ensuring the burger stays intact.
• Oat flour: As a gluten-free alternative to wheat flour, oat flour helps thicken the mixture and bind the ingredients.
• Ground flaxseed: Not only is flaxseed an excellent binding agent, but it also contributes healthy omega-3 fatty acids, making the burger even more nutritious.
• Nutritional yeast: Often used in vegan cooking for its cheesy and nutty flavor, nutritional yeast lends a delightful taste to the burger. This ingredient is not the same as baking yeast and cannot be substituted for an active dry yeast.

TVP Burger Seasoning

To add great flavor to the meaty plant-based burger base, I use:

• Onion: Diced onions add a sweet and aromatic touch that enhances the burgers’ flavor profile.
• Garlic: Minced garlic infuses the patty with pungent and savory notes.
• Olive oil: Adding fat, olive oil contributes to the burger's moistness and makes the burger more satisfying while also helping with nutrient absorption.
• Red wine vinegar: This tangy addition balances flavors and helps to brighten the taste of the burger.
• Vegan Worcestershire sauce: A traditional burger seasoning, Worcestershire sauce lends a unique depth of flavor with its blend of spices and tangy undertones. This can be substituted for extra vinegar and soy sauce if needed (see recipe notes).
• Soy sauce: As a savory umami booster, soy sauce elevates the taste of the entire burger, making it more complex and satisfying. For a gluten-free option, substitute for tamari.
• Spices: Smoked paprika and ground cumin seed work together to add a touch of smoky "grilled" flavor to the burger.
• Salt and black pepper: These staples are essential in bringing out the full spectrum of flavors, making your burgers well-balanced and truly delectable.

How to Make TVP Burger Patties

Although it may seem like a lot of work to make your own plant-based burgers, these ones come together in about 45 minutes. Just follow the instructions below or in the recipe card and you’ll soon enjoy tasty and budget-friendly vegan burgers.

Step 1: Soak TVP

To a medium-sized mixing bowl, add hot water, a vegan beef-flavored bouillon cube and tomato paste. Stir or whisk this together until the bouillon cube and tomato paste are well dissolved into the water, then add the TVP.

Stir your TVP in the bowl to coat it evenly with liquid flavoring, then set it aside to soak in those flavors, hydrating itself as it sits.

Step 2: Cook Onions and Garlic with Seasonings

Take a frying pan or skillet and place it over medium heat, then add olive oil and let it warm up. Toss in your diced onion and sauté until the onion becomes soft and translucent, about 5 minutes. Add some minced garlic and continue cooking for another 1-2 minutes.

Now infuse the onions and garlic with red wine vinegar, vegan Worcestershire sauce, soy sauce, smoked paprika, ground cumin, salt, and pepper. Stir well to evenly coat the onions and garlic with these savory flavors.

Cook the mixture for about 5 minutes, allowing the liquid to reduce and the seasonings to meld together.

Step 3: Mix Burgers

In a large mixing bowl, mash your drained and rinsed black beans until they form a chunky paste. Add the soaked TVP mixture (first ensuring the liquid has been absorbed) and the cooked onion-garlic mixture to your bowl.

Next, add oat flour, ground flaxseed, and nutritional yeast to the mixture. Stir until everything is evenly incorporated.

Step 4: Shape Burger Patties

Take a portion of the burger mixture and shape it into a patty using your hands. For consistent sizing, I like to use a ⅓ cup measuring cup to scoop the mixture (yielding 8 burgers).

Press the mixture firmly into the measuring cup, then gently tap the patty onto a cutting board.

Next, lightly shape and press the burger into your desired size and thickness. If you prefer larger burgers, use a ½ cup measuring cup instead, yielding 6 burgers.

Step 5: Cook and Serve Burgers

To cook the burgers, heat some olive oil in a large pan over medium heat. Once the oil is hot, add your burger patties and cook each side for approximately 4-5 minutes (or until they develop a nicely browned and crisp exterior).

Depending on the size of your pan, you may need to cook the burgers in two or three batches to avoid overcrowding. Once cooked to perfection, remove the burgers from your pan.

Now comes the fun part: assembling and serving your delectable TVP burgers!

Place the cooked burgers onto buns and add your favorite toppings. Enjoy this nutritious and mouthwatering plant-based meal!

How to Serve a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

With textured vegetable protein (TVP) and black beans being the bulk of the burger patty, this recipe certainly features lots of plant-based protein. However, to create a balanced meal, you’ll want to serve the patties with other foods.

Serving your TVP burger on a whole-grain bun will add carbohydrates and fiber to your meal, making it much more satisfying. Since beans also provide carbs and fiber, you can skip the bun if you prefer – or try using a tortilla or lettuce wrap!

While there is a small amount of fat contained in the oil this recipe uses, I like to add some extra satiating fats to the burger. You can do this in many ways including avocado, vegan cheese (melt onto the burgers as they cook) or by using vegan mayo.

You could also spread vegan butter onto your burger buns and grill them for a truly delicious burger!

For veggies, you can add whatever you like to your burger (lettuce, tomato, onion, pickles, etc.) or serve with a side salad such as a vegan potato dill salad, buffalo pasta salad, or kale salad!

Soy Protein Burger Variations

While our TVP burger is already bursting with flavor, you can get creative with variations to suit your taste preferences:

• Spicy Chipotle Kick: Add chipotle peppers in adobo sauce to the burger mix for a spicy twist. Top it with vegan pepper jack cheese, vegan chipotle mayonnaise and jalapeño slices.
• Mushroom Umami: Mix finely chopped mushrooms into the patty mix to impart a savory umami flavor. Top it with caramelized onions and vegan Swiss cheese.
• Mediterranean Delight: Incorporate chopped olives, sun-dried tomatoes, and a blend of Mediterranean herbs into the mix. Serve it with dairy-free tzatziki sauce and fresh cucumber slices.

Looking for other vegan burger recipes that don’t use TVP/soy as the base? Check out how to make:

• Vegan Chickpea Patties (Gluten Free)
• Sweet Potato, Rice and Black Bean Burgers

How to Store Leftover TVP Burgers

If you have any leftover TVP burgers, no worries! You can store them for later.

First, let the patties cool completely then store in an airtight container for 4-5 days. Reheat the patties in a pan over medium heat until warmed through.

You can also freeze the patties for up to 2 months in any freezer-safe container. Just make sure to use parchment paper between patties (or wrap individually with plastic wrap) or else they will freeze together and become difficult to separate later! Allow burgers to thaw in the fridge for a few hours or overnight, before reheating in a pan as above.

If you make this recipe, please rate and comment below to help others benefit from your experience!

More Vegan Meat Recipes

Like this recipe? You should also try:

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