this easy homemade vegan burger is perfect for spring and summer! only 7 ingredients it is so delicious. made with textured vegetable protein (TVP) and chickpea flour it is protein rich and yummy.
If you haven’t tried making a homemade vegan burger this is your sign to! These are so easy to make and are absolutely delicious. I love textured vegetable protein (TVP) for making vegan burgers because it creates such a good texture. These are flavored with a little bit of barbecue sauce and liquid smoke to give them that cooked on the grill feel.
The Ingredients
- Textured Vegetable Protein (TVP): this is the base of our vegan burger recipe. TVP is just little bits of ground up soy. It works really well for replacing a ground beef due to its texture. You can find it in most health food stores or order it online.
- Chickpea Flour: this works as a binder in this recipe. I love chickpea flour because it adds in some extra protein as well. It will also help to keep this recipe gluten free!
- Vegetable Broth: you will need to rehydrate the TVP. I like to use Better Than Bouillon combined with water but you can also just some vegetable broth whatever works for you. This helps to give the TVP flavor.
- Barbecue Sauce: I like the Sweet Baby Ray’s brand. This adds flavor to the vegan burger.
- Liquid Smoke: this will add some flavor and give our burgers a cooked on the grill effect.
- Salt & Pepper: I keep the seasonings simple here you can always add in more things if you like!
what is Tvp?
If you haven’t worked with TVP before you are in for a treat! It is a soy product that is just ground up little dehydrated pieces of soy. It is so awesome for throwing in soups or sauces for a meaty aspect. It is also great for making vegan meatballs or burgers! You just need to rehydrate it and then it is ready to use. I love it for burgers due to the texture it makes. I think it is definitely a great pantry staple.
what else can I add to the vegan burger?
I kept this recipe pretty simple! I know we are all busy and less is more these days. However, you can really play around and experiment with this recipe. Add in more seasonings like garlic powder, onion powder, or whatever else you like. You can throw in some chopped veggies, like I did with this Vegan Turkey Burger. Play around with different sauces like buffalo sauce or fun herbs! There are so many possibilities with these vegan burgers.
burger making tips
When forming these vegan burgers I suggest you do it on a piece of parchment paper. This will make it much easier to place it in a pan for cooking. Use a spatula and your hands to help you shape it into a circle. I do not recommend cooking this on a large grill. You can pan fry these or cook these in a small electronic grill.
more recipes for summer
vegan burger FAq
- Is this recipe soy free? No, but you can get ground pea protein and substitute that for the TVP.
- Is this recipe gluten free? Yes.
- Is this recipe nut free? Yes.
- How long do these last in the fridge? After cooking them up to 4 days.
- Can I prep these ahead of time? Yes, you can prep them a day in advance. Make sure to store them on the parchment paper and not stacked on one another.
- Can these be frozen? I haven’t tried but I think it should be fine. I would recommend freezing after cooking them.
- Can I cook these on a grill? I personally wouldn’t I fear they may stick and fall apart. However, if you have a griddle pan or a small electric grill that would be great.
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Homemade Vegan Burger
Equipment
Ingredients
- 1 cup (100g) textured vegetable protein
- ¾ cup (180ml) vegetable broth
- ⅓ cup + 2 teaspoons (40g) chickpea flour
- 2 tablespoons (30g) barbecue sauce
- 1 teaspoon liquid smoke
- Salt and black pepper
Instructions
- Pour the textured vegetable protein (TVP) into the vegetable broth. Rehydrate for 5 minutes until all the liquid has been absorbed.
- Into a food processor add the rehydrated TVP, chickpea flour, barbecue sauce, and liquid smoke. Pulse until it forms a sticky mixture that can be formed into a patty. I like to add in about ¼ teaspoon salt and black pepper to this mixture.
- Scoop about 1 ½ heaping tablespoons of the mixture onto a square of parchment paper. Use a spatula and your hands to shape it into a circle. You can make your patty as thin or thick as you like. Repeat the process until all are made. I also like to sprinkle the patty with salt and pepper before cooking.
- To cook in a pan add 1 tablespoon (15ml) olive oil into a large fry pan. Heat the oil up for a few minutes over medium heat. Add in the patties and cook on each side for 5 to 7 minutes or until it is browned to your liking. To cook on an electric grill spray with spray oil and cook for about 10 minutes or until browned to your liking.
- Enjoy the patties however you like in a salad or burger!
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I used the idea of these to make some breakfast sausage patties. They had really good texture and came together so easily. Delicious, thanks!
Hi Wes! Oh I am so glad you enjoyed them and a fun variation on the recipe. I also do have a vegan sausage patty recipe if you are ever interested in trying that too! https://plantifullybasedblog.com/2024/02/10/homemade-vegan-sausage-patties/
Thank you for leaving a comment!
Love that the recipe was so simple! My kids have only liked beyond burgers so far. This was the first homemade patty that they enjoyed and said they liked better than the beyond burgers. It’s going to be a new weekly staple.
Hi Dyanne! Oh my goodness yay I am so so happy to hear they enjoyed it. Makes me so happy when these recipes can be a hit with the whole family. Thank you for trying it and taking the time to leave a comment and review means so much!
So good. It’s my go to burger recipe now!!!
Hi Vallerie! Yay I am so happy to hear that thank you so much. Thank you for leaving a comment/review!! 🙂
This recipe looks really simple! I can’t wait to try it. Two questions: how much Better Than Bouillon do you add to 3/4 of water? And can you bake instead of fry or grill these? Thanks!
Hi Lisa. Sure you can bake them if you like. You can add 1 teaspoon of BTB to 3/4 cup water. That is what I do. Hope you enjoy these!
Hi! Thanks for this recipe! Do you have the macros? I am really trying to increase my protein intake.
Hi Lisa, sure it is 176 cal 15.2g protein, 18.5g carbs, 4.4g fat. I actually have a tons of high protein what I eat in a days on my YouTube channel (Plantifully Based). And have tons of high protein recipes on here as well.
finally a straightforward burger recipe with a satisfying outcome! I made this yesterday for dinner and was surprised because usually, homemade patties let me down. Next time I’ll try adding some beet juice to make them pinkish!
Hi Benedetta so glad you enjoyed it! thank you so much for trying it and leaving a comment and review!!
Looks good! Can a different flour be used?
Thank you so much! Sure, I do prefer the chickpea flour. But you can use an oat flour or breadcrumbs in place.
I really enjoyed this! SO fast to toss together! My husband said “ not bad” , but he still eats meat so there’s that. It was a positive, honest. This will definitely be my go to for patties!
Hi Marlene! Yay that is so great to hear it was enjoyed overall! thank you for trying and taking the time to leave a comment xo
I’ve never tried tvp and was wondering if it has a more tender or chewy texture? I never really like chewy meat, I only liked tender, so I’m trying to find a meat replacement that is tender. Wondered if you have any advice?
Hi Cindy, TVP has its own texture. I would say its a bit on the softer side. It isn’t like chewy meat.
Thank you! Now I may have to try it!
Loved this recipe so much! I’m amazed with the amount of quick and high protein ideas you come up with!
Hi Raelyn, awww yay so glad you enjoyed! thank you so much for the kind words! <3