High protein vegan burger
I love a bean burger as they are delicious and beans are so full of goodness but bean burgers don’t contain much protein so I wanted to develop a higher protein burger.
This recipe without the TVP would make the burgers 3.5g of protein per patty but the TVP boosts them up to 10.2g per patty and as they are smash burgers I would usually have 2 burgers in one bun- 20.4g of protein for a homemade vegan burger is great!
I love making burgers from scratch as you can control what goes in them making them a far less processed alternative to shop bought.
So if you want to eat more beans but are concerned with the lack of protein or just want a meatier veggie burger give these patties a go!
Vegan burger ingredients-
- Black beans – Canned black beans work great. You could also use kidney beans or lentils.
- TVP – This is essential.
- Vegan beef broth – I used the brand ‘massels’ beef which is accidentally vegan. You could also use vegetable stock.
- Seasonings – This burger is a beef style burger using onion, garlic and mustard powders but you can season it with whatever you like.
- Soy sauce – light or dark soy is fine. This adds some color and savory flavor.
- Breadcrumbs – breadcrumbs are to bind the burgers- fresh or shop bought are fine.
- All purpose flour – flour is also a binder- it must be all purpose flour.
Popular recipes from the blog
- Vegan Meat Pie- Jackfruit
- Tofu and Broccoli Udon Noodle Stir Fry
- Vegan Buldak Carbonara Ramen Noodles
Freezing bean burgers
These black bean burger patties freeze wonderfully. Just make them up as per the recipe then add a sheet of parchment paper between each patty, put in a container with a lid and freeze for up to 3 months.
To reheat add a little oil to a pan and fry until cooked on both sides.
Step by step vegan burgers
- Rehydrate the TVP
- Mash the black beans
- Add all of the ingredients to a big bowl
- Mix until combined
- Add a small piece to greaseproof paper
- Flatten
- Fry patties
- Assemble
High protein black bean burger
Ingredients
- 1 Can Black beans
- 1 cup TVP
- 1 cup Vegan beef broth
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Mustard powder
- 1 tsp Paprika
- 1 tsp Mushroom seasoning
- ½ tsp Black pepper
- 60 g Breadcrumbs
- 60 g All purpose flour
Instructions
- Make the vegan beef broth and add to the TVP whilst boiling and set aside for 10 minutes.
- Mash the black beans with a fork, leaving them a chunky texture still.
- Combine all of the ingredients into a large mixing bowl and mix well (you may need to use your hands)
- Weigh the mixture and divide by 8 to determine the weight of each patty (mine were roughly 90g per patty.
- Take out the portion of mix and roll into a ball.
- Grease a large sheet of baking paper with spray oil and add the ball to the top end.
- Fold over the bottom end and press down with something flat (I used a burger press).
- Fry until browned on both sides.
- Serve and enjoy!
Some more bean recipes
- Greek inspired lemon and herb butter beans
- Greek Style Giant Butter Beans in Tomato Sauce
- Pesto Sausage and Beans
2 responses to “High Protein Black Bean Burger”
-
What is TVP in your ingredients list??
-
Textured vegetable protein or soy mince. Its a shelf stable high protein dry mince that you can buy from most health food stores 🙂
-
Leave a Reply