High-Protein Vegan Burgers (The Best Vegan Burgers!)

Savor the Flavor of High-Protein Vegan Burgers

Ever craved a burger that packs a protein punch and satisfies your taste buds? These High-Protein Vegan Burgers are your new best friend. Bursting with hearty ingredients and a delightful texture, they’re here to change the game of plant-based dining. Plus, they’re super easy to whip up, so you can indulge in a guilt-free feast without a fuss!

Why Make This Recipe

Why should you get your hands on this recipe? Well, for starters:

• Quick and Easy: Who doesn’t want a delicious meal that comes together in no time?
• Nutritious: Packed with protein from soy curls and white beans, these burgers keep you full and energized.
• Family-Friendly: Even your picky eaters will love them. Just don’t mention the “healthy” part and you’re golden! 😉

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup soy curls (or TVP chunks)
• 1/2 cup cooked white navy beans
• 3 tbsp oil
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp dark soy sauce
• 1/8 tsp liquid smoke
• 1/4 cup water (or beetroot juice)
• 1/2 cup vital wheat gluten

Directions

Let’s make those mouthwatering vegan burgers! Follow these steps:

1. Rehydrate the soy curls: Add the soy curls to a bowl and cover with hot water. Let them hang out for about 20 minutes until soft.

2. Drain and rinse: Rinse the soy curls under cold water a couple of times to remove any soy flavor. Squeeze out the excess moisture and set aside.

3. Process the mixture: Combine the cooked white beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water in a food processor. Blend until smooth.

4. Add the soy curls: Toss in the rehydrated soy curls and pulse for 4-6 seconds until finely chopped but not pureed. You want that bolognese texture!

5. Mix in vital wheat gluten: Stir in the vital wheat gluten until it forms a paste that resembles ground meat. Knead for about 10 seconds until slightly elastic.

6. Divide the mixture: Shape the mixture into three large balls for big burgers (or four for smaller ones!).

7. Wrap each burger: On a sheet of parchment paper, shape each ball into a patty, wrap it in parchment, then foil. Double wrapping is key!

8. Cook the burgers: Steam the wrapped burgers for one hour. Yes, one hour — patience is a virtue!

9. Let cool before frying: Unwrap the burgers and allow them to cool for 10 minutes. Now you can pan-fry them in a bit of oil until golden brown on each side.

10. Store: These beauties will keep for up to four days in the fridge. They’ll harden a bit, but don’t worry—they soften back up when reheated.

How to Make High-Protein Vegan Burgers (Overview)

Making these burgers is really a breeze. Start by letting the soy curls soak, then smooth out your bean mix in a food processor. Pro tip: If you want maximum flavor, don’t skip the liquid smoke—it takes the taste to the next level! After a speedy knead and some shaping, all you need is an hour in the steamer. Easy peasy, right?

How to Serve High-Protein Vegan Burgers

These burgers are a canvas for your culinary creativity! Serve them up on a toasty whole-grain bun, topped with:

• Crisp lettuce
• Juicy tomatoes
• Creamy avocado
• Your favorite vegan sauces (think spicy mayo or tangy BBQ)

The vibrant colors and crunchy textures make for a feast for both the eyes and the palate. Just imagine that first bite—oh, the aroma alone will have you drooling!

How to Store High-Protein Vegan Burgers

Got leftovers? Chill out! These High-Protein Vegan Burgers will stay fresh in the fridge for up to four days. If you want to prep ahead, double the recipe and freeze the extras. Just pop them in a pan when you’re ready to devour; they reheat beautifully!

Tips to Make High-Protein Vegan Burgers

Here are some insider tricks to ensure those burgers come out perfect every time:

• Texture matters: Don’t over-process the soy curls; you want a nice bite, not baby food.
• Flavor boost: Experiment with different spices in the mix, like garlic powder or chili flakes, to make it your own.
• Double the batch: Trust me; you’ll want these on hand for quick meals.

Variation

Want to mix things up? Try adding different beans or spices to switch up the flavor. Feeling adventurous? Add some finely chopped peppers or mushrooms to the mixture for an unexpected twist. The possibilities are endless!

FAQs

1. Can I use different beans?
   Absolutely! Chickpeas work just as well for a different flavor.

2. How do I freeze these burgers?
   After steaming, wrap them well in plastic wrap and then foil before freezing. To reheat, just steam them straight from the freezer!

3. Can I make these gluten-free?
   You can swap the vital wheat gluten for a gluten-free flour blend, but results may vary.

📌 Pin this recipe for your next cozy dinner night!

High-Protein Vegan Burgers

Savor the flavor of these hearty and nutritious High-Protein Vegan Burgers that are easy to make and loved by all.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 3 burgers

Course: Dinner, Main Course

Cuisine: Plant-Based, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

Burger Mixture

• 1 cup soy curls or TVP chunks Rehydrated before mixing
• 1/2 cup cooked white navy beans
• 3 tbsp oil For cooking
• 1 tbsp sugar Can use brown sugar for richer flavor
• 1 tbsp soy sauce For umami flavor
• 1 tbsp nutritional yeast Optional for cheesiness
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp dark soy sauce
• 1/8 tsp liquid smoke Essential for smoky flavor
• 1/4 cup water or beetroot juice Use beetroot juice for color
• 1/2 cup vital wheat gluten Check for gluten-sensitivity before use

Method

 

Preparation

1. Rehydrate the soy curls by adding them to a bowl and covering with hot water. Let sit for about 20 minutes.
2. Drain the soy curls and rinse under cold water to remove any soy flavor. Squeeze out excess moisture.
3. In a food processor, combine the cooked white beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water. Blend until smooth.
4. Add in the rehydrated soy curls and pulse for 4-6 seconds until finely chopped, creating a bolognese-like texture.
5. Stir in the vital wheat gluten until a paste forms that resembles ground meat. Knead for about 10 seconds until slightly elastic.
6. Shape the mixture into three large balls or four smaller ones.

Cooking

1. On a sheet of parchment paper, flatten each ball into a patty and wrap it in parchment followed by foil.
2. Steam the wrapped burgers for 1 hour.
3. Allow the burgers to cool for 10 minutes before pan-frying them in a bit of oil until golden brown on each side.

Serving and Storage

1. Serve the burgers on whole-grain buns with toppings like lettuce, tomatoes, avocado, and your favorite vegan sauces.
2. These burgers will keep in the fridge for up to four days. To prepare ahead, freeze extras and reheat directly from the freezer.

Notes

Don't over-process the soy curls to maintain a good texture. Feel free to experiment with spices to personalize your burgers.