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High-Protein Vegan Burgers Recipe

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4.1 from 6 reviews

These high-protein vegan burgers are packed with soy curls, white navy beans, and vital wheat gluten, creating a deliciously chewy and satisfying plant-based burger. Perfect for vegans looking for a hearty alternative to traditional meat burgers, they boast a smoky, savory flavor profile with a great texture achieved through steaming and optional pan-frying.

  • Total Time: 1 hour 30 minutes
  • Yield: 3 large burger patties

Ingredients

Main Ingredients

  • 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

Instructions

  1. Rehydrate the soy curls: Place the soy curls in a bowl and cover with hot water. Let them soak for about 20 minutes or until they become soft, which will prepare them for blending.
  2. Drain and rinse: Drain the rehydrated soy curls and rinse them a couple of times with cold water to remove the bean-like flavor. Squeeze out as much moisture as possible with your hands and set aside.
  3. Process base mixture: In a food processor, combine the cooked white navy beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water. Process until the mixture is smooth and well combined.
  4. Add soy curls and pulse: Add the soy curls to the food processor and pulse for 4–6 seconds until the soy curls are finely chopped to about 1/4 inch pieces, resembling a bolognese texture without being completely pureed.
  5. Mix in vital wheat gluten: Transfer the mixture to a mixing bowl and stir in the vital wheat gluten using a spatula or your hands. Knead the dough lightly for about 10 seconds until it forms a soft, slightly elastic paste similar to ground meat.
  6. Divide the mixture: Shape the mixture into 3 evenly sized balls for large patties, or 4 if you prefer thinner burgers.
  7. Wrap the patties: Place each ball on a sheet of parchment paper, shape into patties, then wrap each patty first with parchment paper and then a layer of aluminum foil to prepare for steaming.
  8. Steam the burgers: Place the wrapped patties in a steamer basket and steam for 1 hour until cooked through and firm.
  9. Cool and optionally pan-fry: Remove the burgers from the steamer and unwrap them, allowing them to cool for 10 minutes. For best texture and color, pan-fry the patties in a little oil until golden brown on each side.
  10. Storage: Store cooked burgers in the refrigerator for up to 4 days. They may harden slightly when chilled but soften again upon reheating.

Notes

  • Use beetroot juice instead of water to add a natural red color to the burgers.
  • Double wrapping patties ensures they hold their shape and stay moist during steaming.
  • These burgers are delicious served with your favorite vegan buns and toppings.
  • To freeze, wrap cooked patties tightly and store up to 1 month. Thaw before reheating.
  • Adjust seasoning to taste; additional smoked paprika or liquid smoke can enhance the smoky flavor.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Steaming
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/high-protein-vegan-burgers-recipe/