Homemade Vegan Burger Recipe
A hearty, high-protein vegan burger made with black beans, oats, and vital wheat gluten for a satisfying texture that holds together beautifully. Great for grilling, baking, or air frying.
Servings: 4 Patties
Calories: 290kcal
Cost: $4
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small onion finely diced (about 100 g)
- 3 cloves garlic minced
- 1 teaspoon smoked paprika 2 g
- 1 teaspoon ground cumin 2 g
- ½ teaspoon dried thyme 0.5 g
- 1½ cups cooked black beans or 1 can rinsed and drained (255 g)
- 2 tablespoons tomato paste 30 g
- 1 tablespoon white or yellow miso paste 18 g
- 1 tablespoon soy sauce or tamari 15 ml
- 2 tablespoons nutritional yeast 10 g
- ½ cup rolled oats 50 g
- ¾ cup vital wheat gluten 90 g
- Optional: 1 tablespoon chopped sun-dried tomatoes 6 g or 1 teaspoon mushroom powder (2 g)
Instructions
- Heat a skillet over medium heat and add the olive oil.1 tablespoon olive oil
- Add the diced onion and cook for about 3 minutes, until it begins to soften.1 small onion
- Stir in the garlic, smoked paprika, cumin, and thyme. Cook for another 2 to 3 minutes, stirring occasionally, until the onion is tender and fragrant. Remove from heat and let cool slightly.3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried thyme
- In a large mixing bowl, add the black beans. Mash about three-quarters of them with a fork or potato masher, leaving some texture.1½ cups cooked black beans or 1 can
- Add the sautéed aromatics, tomato paste, miso paste, soy sauce or tamari, nutritional yeast, and oats. Mix well.2 tablespoons tomato paste, 1 tablespoon white or yellow miso paste, 1 tablespoon soy sauce or tamari, 2 tablespoons nutritional yeast, ½ cup rolled oats
- Add the vital wheat gluten. Mix to combine, then knead the mixture with your hands for 2 to 3 minutes. It may seem dry at first, but it will start to come together as you knead.¾ cup vital wheat gluten
- After kneading, if the mixture still feels too dry and crumbly, add a small splash of water or soy sauce. If it’s too wet or sticky, sprinkle in more vital wheat gluten, 1 tablespoon at a time.
- Optional: Mix in chopped sun-dried tomatoes or mushroom powder for extra umami.Optional: 1 tablespoon chopped sun-dried tomatoes
- Divide the mixture into 4 equal portions and shape into patties.
Choose your cooking method:
- Skillet or grill: Lightly oil patties and cook over medium heat for 5 to 6 minutes per side. After flipping, cover the skillet loosely with a lid to help cook through.
- Oven: Place on a lined baking sheet and bake at 375°F (190°C) for 25 minutes, flipping halfway.
- Air fryer: Cook at 375°F (190°C) for 15 minutes, flipping halfway, until crisp and golden.
Notes
- Vital wheat gluten needs time to hydrate. The mixture may look dry at first, but resist adding liquid too soon. Knead for 2 to 3 minutes before adjusting.
- Texture matters. The patties should feel elastic and slightly springy after kneading. If too dry, add a small splash of water or soy sauce. If too wet, add more vital wheat gluten, one tablespoon at a time.
- Make-ahead friendly. Uncooked patties can be shaped, wrapped, and frozen. Cook directly from frozen or thaw in the fridge before cooking.
- Cooking tip: If pan-frying, cover the skillet with a lid after flipping to help the patties cook through evenly.
- Customizable: Try different spice blends or mix-ins like chopped walnuts, chipotle powder, or fresh herbs for variety.
- Not gluten-free. This recipe relies on vital wheat gluten for texture and structure. Gluten-free alternatives will produce a much softer, more delicate patty.