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
- 1/2 cup water or beetroot juice
- 1/2 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.
