The ULTIMATE Meaty Veggie Burger Patty (Oil-Free, High-Protein)
This whole food plant-based burger is smoky, juicy, and hearty, with soy curls, walnuts, and umami-rich flavor that provides all the satisfaction of a commercial burger, but uses only clean, wholesome ingredients.
Ingredients
- 1 cup soy curls (60 g)
- 3/4 cup hot water (180 ml)
- 2 tsp vegan bouillon powder (WFPB, divided)
- 1/2 cup beets (90 g canned, finely chopped or grated)
- 1/2 cup rolled oats (45 g)
- 1/3 cup raw walnuts (35 g, chopped or pulsed)
- 2 tbsp ground flaxseed
- 2 tbsp chickpea flour (or oat flour)
- 1 tbsp Dijon mustard
- 1 tbsp miso (white or chickpea)
- 1 tbsp tamari (or soy sauce GF if needed)
- 2 tbsp BBQ sauce (WFPB, oil-free, sugar-free)
- 1/2 tsp mushroom seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper (to taste)
Instructions
- Soak soy curls – Add soy curls to a bowl with hot water and 1 tsp bouillon powder. Let it soak for 10 minutes, then drain and squeeze out the excess water.
- Prep the mix – Pulse the soy curls a few times in a food processor or chop finely. Grate or finely chop canned beets. Chop or pulse walnuts.
- Mix – In a large bowl, combine soy curls, beet, oats, walnuts, flax, chickpea flour, mushroom seasoning, tamari, Dijon, BBQ sauce, miso, garlic powder, onion powder, vegan bouillon powder, and pepper.
- Rest – Let the mix sit 5–10 minutes to absorb moisture and firm up.
- Form patties – With wet hands, shape into 4 burger patties and flatten slightly.
- Cook – Oven: Preheat to 375°F (190°C) and bake for 15–20 minutes, flipping halfway. Skillet: Cook in a non-stick pan over medium heat for 5–6 minutes per side until browned. Air Fryer: Preheat to 375°F (190°C). Air fry for 10–12 minutes, flipping halfway, until browned and firm.
- Serve and enjoy!
Notes
- Doesn’t come together? If the mix won’t hold its shape, try one of these quick fixes: o Add 1–2 teaspoons of water or beet liquid if it’s too crumbly. o If it's still too loose, stir in more chickpea flour or rolled oats, 1 tablespoon at a time, until firm enough to form patties. o Chill the mix for 15–20 minutes before shaping—it helps the flax and oats bind everything better.
- Protein punch: Each patty packs about 15.5 grams of protein, thanks to soy curls, walnuts, oats, flax, chickpea flour, and miso.
- Calorie count: Each patty has approximately 235 calories, making it a satisfying, nutrient-dense meal option.
- Texture tip: Don’t over-process the soy curls—you want small chunks, not paste, to mimic a meaty bite.
- Moisture matters: If the mix feels too dry, add 1–2 tsp of water or beet liquid. If it’s too wet, sprinkle in extra oats or chickpea flour.
- Make it your own: This burger is a great base. Add fresh herbs, diced onion, or your favorite spice blends to tweak the flavor.
- Meal prep approved: These burgers taste even better the next day and hold up great in the freezer.