Vegan Burgers 2.0

I’ll always love my first vegan burger recipe, but it does have a lot of ingredients and it takes awhile to make. A reader asked me a few months ago to come up with a simpler burger recipe, so I did! This version has the same base ingredients as my breakfast sausage and Italian sausage recipes, and it comes together just as fast. Here are the ingredients you will need to make the burgers:

I used certified gluten free oats to make my own gluten free oat flour, but you can use all-purpose flour if you are ok with wheat.

Preheat your oven to 375 degrees Fahrenheit.

Mix the TVP, rolled oats, and nutritional yeast together in a mixing bowl. (Be sure to use certified gluten free oats if needed.)

Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. (Click on these links for my Magickal Seasoning Blend and vegan Worcestershire Sauce recipes.)

Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes:

Pour the hot liquid into the bowl with the dry ingredients, then mix together.

Add the coconut oil, but do not stir it in yet. (Be sure to use only a refined coconut oil, or your burgers will have an unpleasant coconut flavor!) Let stand for 10 minutes:

The coconut oil will now be melted. Stir it in:

Add the oat or all-purpose flour and mix it in:

Add the cooked brown rice and mix again:

Here is a closeup of the texture:

Divide the mixture into eight balls. (They will be 3.8 oz each if you are using a scale.) Use your hands to shape each one into a 1/2″ to 5/8″ thick patty. Place them on a parchment-lined half-sheet pan:

Here is a closeup of a shaped patty:

Bake for 20 minutes at 375 degrees Fahrenheit:

Carefully turn the burgers over:

Bake for another 20 minutes:

Flip the burgers back over. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed.

Just look at that texture!

Enjoy!

(The burger above is shown with a homemade vegan and gluten free bun and a Follow Your Heart Vegan American style slice.)

 

Vegan Burgers

This simple recipe makes eight delicious vegan burgers!

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 burgers
Calories 205 kcal
Author Deborah Mesdag

Ingredients

Seasoning Mixture:

  • 45 g (3 TBS) Reduced Sodium Tamari Soy Sauce
  • 45 g (3 TBS) Red Wine
  • 16 g (1 TBS) Miso Paste
  • 10 g (2 tsp) Vegan Worcestershire Sauce
  • 10 g (2 tsp) Liquid Smoke
  • 16 g (4 tsp) Magickal Seasoning Blend
  • 2.8 g (1 tsp) Onion Powder
  • 1.7 g (1/2 tsp) Granulated Garlic
  • 0.6 g (1/4 tsp) Black Pepper
  • 12 g (2 tsp) Ketchup
  • 6.0 g (1 tsp) Tomato Paste
  • 2.5 g (1/2 tsp) Dijon Mustard

Other Ingredients:

  • 100 g (1 c) TVP (Texturized Vegetable Protein)
  • 90 g (1 c) Rolled Oats
  • 35 g (1/2 c) Nutritional Yeast
  • 360 g (1 1/2 c) Water
  • 42 g (3 TBS) Refined Coconut Oil
  • 45 g (3/8 c) Oat or All-Purpose Flour
  • 100 g (2/3 c) Cooked Brown Rice

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix the TVP, rolled oats, and nutritional yeast together in a mixing bowl. (Be sure to use certified gluten free oats if needed.)
  3. Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes.
  4. Pour the hot liquid into the bowl with the dry ingredients, then mix together. Add the refined coconut oil, but do not stir it in yet. Let stand for ten minutes. (Be sure to use only a refined coconut oil, or your burgers will have an unpleasant coconut flavor!)

  5. After ten minutes, stir the now melted coconut oil into the mixture.

  6. Add the oat or all-purpose flour and mix it in. Add the cooked brown rice and mix again.
  7. Divide the burger mixture into eight balls (3.8 oz each if you are using a scale.) Shape each ball into a patty that is 1/2" to 5/8" thick. Press firmly as you shape them so they hold together well. 

  8. Bake on a parchment-lined baking sheet for 20 minutes at 375 degrees Fahrenheit. Carefully turn the burgers over, then bake for another 20 minutes. Flip the cooked burgers back over. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed.

  9. Place any leftover burgers in a Ziploc bag and keep them in the fridge. Freeze any that you won't eat within a few days and defrost before reheating.

Recipe Notes

I love hearing from you! Please leave a comment!