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Vegan Hamburgers

Delicious, flavor-packed vegan hamburgers that are easy to make and won't make you miss meat at all.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the burger mix
  • 1 15.5-oz can sliced beets Use canned beets for convenience.
  • 2 Tbsp olive oil For sautéing.
  • 1 small onion, minced Adds flavor to the mixture.
  • 2 large cloves garlic, minced Enhances aroma and taste.
  • 2 Tbsp burger seasoning Choose your favorite blend.
  • 1 Tbsp dried parsley For additional flavor.
  • 1 tsp ground black pepper
  • 1 tsp ground cumin Adds a warm flavor.
  • 1 1/4 cup dry TVP crumbles Textured vegetable protein for protein content.
  • 1 1/2 cups beet puree From the canned beets.
  • 2 Tbsp soy sauce For umami flavor.
  • 1/2 cup vital wheat gluten Gives texture to the patties.

Method
 

Preparation
  1. Make the Beet Puree: Dump the whole can of beets (juice & all) into a blender. Fill the can with water and pour it in too. Blend until smooth. Measure out 1 1/2 cups and set aside.
  2. Start the Burgers: Heat the olive oil in a wok or large pan over medium heat. Add minced onions, garlic, and all your seasonings. Cook for 3–5 minutes until fragrant.
  3. Rehydrate the TVP: Add the TVP, beet puree, and soy sauce. Stir, cover, and let it cook for 10 minutes, stirring halfway to avoid burning.
Cooking
  1. Finish the Burger Mix: Remove from heat, add vital wheat gluten, and let it cool for about 5–7 minutes. Preheat oven to 350°F and grease a large baking sheet. Knead the mixture for 2–3 minutes to activate the gluten.
  2. Form the Burgers: Shape the mixture into 1/2 cup patties with clean hands. Pack them tightly and place on the baking sheet. Bake for 20 minutes, flip, and bake another 20.
Serving
  1. Time to load up on toppings! Vegan cheese, mayo, and your favorite veggies make excellent companions. Store leftovers in the fridge for up to a week or freeze for 8 weeks.

Notes

Knead the patties well for a chewier texture. Add a dash of liquid smoke for a smoky flavor. You can customize it with herbs or grated veggies for added nutrition.