Step into the world of plant-based delight as we unveil the secrets to crafting the most satisfying and nutritious homemade vegan burgers. Packed with texture, flavor, and wholesome goodness, these burgers are not just for vegans – they’re for anyone who loves a delicious and health-conscious meal. Our star ingredients? Textured Vegetable Protein (TVP), beets, and the nutritional powerhouse, nutritional yeast.
Ingredients:
1. Textured Vegetable Protein (TVP):
- A protein-rich and versatile meat substitute, TVP provides a hearty texture to your burgers. It soaks up flavors beautifully and offers a satisfying chewiness.
2. Beets:
- Earthy and vibrant, beets add a burst of color and essential nutrients. Beyond their gorgeous hue, beets contribute natural sweetness and moisture, making your burgers juicy and flavorful.
3. Nutritional Yeast:
- A vegan kitchen staple, nutritional yeast adds a cheesy, umami flavor to the burgers. Packed with B-vitamins, it enhances the nutritional profile while imparting a savory kick.
4. Whole Grains:
- Opt for whole grains like quinoa or brown rice to add fiber and a nutty undertone. These grains boost the burgers’ nutritional content and help bind the ingredients together.
5. Flavor Enhancers:
- Garlic powder, onion powder, smoked paprika, and a dash of liquid smoke bring depth and complexity to your burgers. Customize the seasoning to suit your taste preferences.
Best Plant Based Burger
Best Plant Based Burger
Equipment
- 1 Griddle
Ingredients
- 2 cups cooked brown rice
- 2 cups TVP crumbles or soy curls
- 2 cups hot water
- 2 garlic cloves, minced
- 3 tbsp beets, cooked and grated
- 4 tbsp tapioca starch
- 1 tbsp smoke paprika or 1 tsp liquid smoke
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tbsp nutritional yeast
- 2 tbsp soy sauce
- black pepper to taste
- ⅓ cup bread crumbs or panko
- 5 tbsp vital wheat gluten (use if you want to grill them)
Instructions
- In a mixing bowl, add hot water to TVP, and allow to soak for 20 minutes or until most of the liquid is absorbed. Fluffy with a fork.
- Add rice, TVP, soy sauce, smoked paprika, beets, spices including the tapioca and process in a food processor. Pulse to gradually combine everything. Do not over process.
- Transfer the mixture to a bowl and fold in the bread crumbs until firm enough for your liking. If you want a firmer burger for the grill or BBQ, add the vital wheat gluten.
- Wet your hands to form the mixture into patties or your hamburger press. This should make 6-8 large burgers. Chill burgers for 1 hour to allow them to set up.
- These burgers can be frozen from this, divid them with parchment paper.
- These can be grilled or cooked on a BBQ.
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