If you’re craving something hearty and satisfying for your next grill night, look no further than these Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe. Perfect for summer barbecues or any time you want a plant-powered meal that doesn’t skimp on flavor or texture, these burgers combine soy curls, beans, and vital wheat gluten to create a protein-packed, juicy patty that grills up beautifully. I love how they hold together without crumbling and soak up smoky, savory flavors that scream BBQ comfort food.
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Why You’ll Love This
These burgers deliver a wonderfully chewy texture thanks to the vital wheat gluten, balanced by soft beans and rehydrated soy curls that pack in protein. The smoky, umami-rich flavors develop throughout steaming and pan-frying, making each bite a delight.
- Reliable Texture, Great Flavor: The combination of soy curls and beans creates a patty that’s firm yet tender, avoiding common vegan burger crumbles.
- Crisp–Golden Finish: Pan-frying after steaming locks in juiciness and adds a toasty, golden surface that’s irresistibly tasty.
- Pantry-Friendly Ingredients: Most items are shelf-stable or easily found, making this recipe perfect for last-minute BBQ plans.
- Weeknight Easy, Weekend Worthy: Despite the hour-long steaming, prep is straightforward, so you can prep ahead or enjoy fresh on busy days.
Ingredient Snapshot
When making these Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe, quality and preparation count. Use rehydrated soy curls for a meaty chew and navy beans for creaminess, plus nutritional yeast brings a cheesy depth that rounds out the flavor.
- Soy curls: Look for unsweetened, unseasoned varieties for the best texture and soak them until plump but not mushy.
- Cooked navy beans: Home-cooked or canned, rinse canned beans well to cut sodium and improve flavor.
- Nutritional yeast: Adds subtle cheesiness, so choose a fresh batch for the brightest taste.
- Vital wheat gluten: This is the secret to binding and that classic “burger” bite—don't skip it!
- Smoked paprika & liquid smoke: Essential for that irresistible BBQ vibe.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe
Step 1 — Set Up & Season
Start by soaking the soy curls in hot water for about 20 minutes — you’ll notice they swell to a juicy, chewy texture that’s perfect for mixing. Drain and rinse them well to remove any bitterness, then squeeze out extra moisture so they absorb flavors better. Meanwhile, toss the navy beans, oil, sugar, soy sauces, nutritional yeast, onion powder, smoked paprika, liquid smoke, and water into your food processor. Pulse everything together until a smooth, creamy base forms. Add the soy curls back in briefly to combine but leave some texture, then mix in the vital wheat gluten until the dough is soft but firm enough to shape.
Step 2 — Sear, Toast, or Mix
Divide your dough into evenly sized balls—three or four works well—and flatten each one gently into a patty on parchment paper. Then, wrap each patty tightly with parchment followed by foil. This wrapping helps them stay moist and flavorful during steaming while protecting their shape. Place the wrapped patties in a steamer basket set over simmering water, and steam for one full hour. This step helps develop the protein’s texture and meld all the flavors together beautifully without drying the patties out.
Step 3 — Finish for Best Texture
After steaming, let the patties rest for 10 minutes—this brief cooling period firms them up just right. When you’re ready, heat some oil in a skillet over medium heat and pan-fry the burgers for a few minutes per side until they’re golden and slightly crispy. This final step is what gives these Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe their toasty, slightly charred finish that’s so hard to resist. Avoid flipping too often to prevent them from falling apart, and keep the oil shimmering but not smoking hot for even browning.
Smart Little Tips
These burgers can fool even the most devoted meat lovers, but a few tricks help ensure your success when making Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe.
- Doneness Cue: Look for a firm patty that springs back slightly when pressed but isn’t hard.
- Temperature Trick: Medium heat keeps the crust from burning before the inside warms through.
- Make-Ahead Move: Fully steamed patties can be cooled and refrigerated for up to two days before frying.
- Avoid This Pitfall: Don’t skip pressing out the excess water from soy curls to prevent sogginess.
Serving Ideas
Finishing Touches
I like to dress these burgers simply with classic BBQ sauce, crisp lettuce, ripe tomato slices, and a little red onion. The smoky patty is rich enough to stand up to tangy pickles and creamy vegan mayo too. Toasted whole wheat buns add a slight nuttiness that complements the umami deeply. You’ll notice how the toppings bring freshness and crunch, balancing the hearty patty perfectly.
Pair It With
For sides, crispy sweet potato fries or a bright, crunchy coleslaw are my go-to companions. A chilled bean salad or grilled veggies can also round out the meal with extra fiber and color. These combinations enhance the plant-based protein focus while keeping things light and refreshing.
Easy Plating Upgrades
Serve your burgers stacked high for casual BBQ vibes or slice into smaller sliders for party-friendly bites. Add fresh herb sprigs or sesame seeds on the buns for visual flair. Even a drizzle of smoky BBQ sauce zigzagged on the plate makes it feel special without extra fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover patties in an airtight container in the fridge for up to 3 days. The texture holds up well but may firm slightly, so warming gently is key to prevent toughness. Adding a splash of water when reheating helps maintain their juiciness.
Freezing Tips
These burgers freeze beautifully. Just cool completely, wrap individually in parchment and foil, then seal in a freezer bag. Thaw overnight in the fridge and reheat as usual. Be aware that freezing can firm the texture a touch, but reheated with care, they’re still delicious.
Reheating Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe Without Drying Out
To keep them moist, I like reheating in a lightly oiled skillet over low-medium heat, flipping once until warmed through. The microwave is fine if you cover them with a damp paper towel and heat in short bursts. An air fryer works well too—set to 350°F for 5 minutes, flipping halfway, to revive the crisp exterior without drying the inside.
Frequently Asked Questions
Absolutely! While navy beans give a neutral creaminess, black beans or chickpeas can add earthier flavors. Just adjust seasoning to balance the taste.
Vital wheat gluten is what gives these burgers their firm, chewy texture, but you could try adding ground flaxseed or chia seeds as a binder. The texture won’t be quite as meaty, though.
I recommend the steaming step first to set the patties. After that, you can grill or pan-fry them for that crisp outer crust, which really brings out the BBQ flavors.
Make sure to squeeze excess moisture from the soy curls and don’t skip the vital wheat gluten—it’s essential. Also, handle patties gently when flipping and letting them steam properly helps them firm up.
Final Thoughts
There’s something truly rewarding about making your own Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe from scratch. The combination of textures and smoky-sweet flavor couldn’t be more satisfying—and they’re a hit even with friends who don’t usually go for plant-based eats. Whether you’re feeding a crowd or just craving a cozy homemade burger, these patties offer a wholesome, hearty option that feels indulgent but nourishing. Once you try them, I’m pretty sure they’ll become a BBQ go-to in your kitchen, just like they did in mine.
PrintPrint Recipe
Delicious High-Protein Vegan Burgers for Your Next BBQ Recipe
These delicious high-protein vegan burgers are perfect for your next BBQ. Made with rehydrated soy curls, white navy beans, and vital wheat gluten, they offer a hearty, flavorful, and plant-based alternative to traditional burgers. Seasoned with smoky spices, nutritional yeast, and liquid smoke, these burgers are steamed for a tender texture and then pan-fried to a golden brown finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
For the Burger Mixture
- 1 cup soy curls rehydrated
- 1 cup cooked white navy beans
- 2 tablespoons oil for moisture
- 1 tablespoon sugar for flavor balance
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast for cheesy flavor
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon dark soy sauce
- 1 teaspoon liquid smoke for BBQ flavor
- ½ cup water or beetroot juice
- ½ cup vital wheat gluten for texture
For Cooking
- 2 sheets parchment paper
- 2 sheets aluminum foil
- 2 tablespoons oil for pan-frying
Instructions
- Rehydrate Soy Curls: Place the soy curls into a bowl and cover with hot water. Let them soak for 20 minutes or until soft and plump to absorb flavors.
- Drain and Rinse: Drain the soy curls and rinse under cold water to remove excess flavor. Squeeze out any remaining moisture and set aside.
- Prepare Bean Mixture: Combine cooked navy beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water in a food processor. Process until smooth and creamy.
- Add Soy Curls: Add the rehydrated soy curls to the food processor and pulse for 4-6 seconds until mixture resembles a bolognese sauce.
- Add Vital Wheat Gluten: Mix in the vital wheat gluten until a soft, pliable paste forms.
- Shape Patties: Divide the mixture into 3-4 equal balls and shape each into patties on parchment paper.
- Wrap Patties: Wrap each patty in parchment paper, then wrap again in aluminum foil, sealing in the flavor.
- Steam Patties: Steam the wrapped burgers in a steamer for 1 hour to set and cook through.
- Cool Patties: After steaming, unwrap and let the burgers cool for 10 minutes.
- Pan-Fry Patties: Heat oil in a pan over medium heat and pan-fry the patties until golden brown on both sides, about 3-5 minutes per side.
Notes
- You can substitute beetroot juice with water for a milder flavor and color.
- Wrap patties tightly to retain moisture during steaming.
- Be sure to squeeze out excess water from soy curls to avoid sogginess.
- For firmer patties, add a little more vital wheat gluten if mixture feels too wet.
- These burgers can be grilled or baked instead of pan-frying if preferred.
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