Dive headfirst into this Easy Vegan TVP Burger, it’s one of the best vegan burger experiences you will have! It delivers a seriously meaty texture and flavour that rivals even the best vegan burger patties. TVP and a touch of methylcellulose magic make these burgers incredibly easy to make. Looking for more protein-packed vegan recipes? Check out my high-protein recipes [here].
😋 Why You’ll love this recipe!
- Unbelievably Meaty: I’m not going to say these are quite like the impossible burger or beyond burger. But they do have a seriously meaty texture!
- Better Than a Vegan Restaurant: Forget those pricey burgers at vegan restaurants! These plant–based burgers are even tastier at home for a fraction of the cost. This is one of those vegan burger recipes that you will want to save!
- Meal Prep Made Easy: These burgers are a great recipe for meal prepping. Whip up a batch on the weekend and enjoy them throughout the week for quick and easy lunches or dinners. They reheat beautifully and are great for taking on the go.
📝 Ingredient notes
TVP (55g): The star of the show! These tiny TVP chunks, or textured vegetable protein, is a soy-based product that gives our burgers their fantastic meaty texture.
Pea Protein (30g): Adds a boost of extra protein and helps to bind the burger mixture together, you can use soy protein if you prefer.
Dark Soy Sauce (1 tbsp): Adds a rich, savoury depth of flavour and umami to our burgers.
Beetroot Powder (1/2 tsp): Gives the burgers a slightly reddish hue, reminiscent of meat. It’s completely optional.
Marmite (1 tsp): Adds a deep savoury flavour that complements the other ingredients. Vegemite would also work, but if you don’t have either, you could add another tablespoon of the dark soy.
MSG (1 tsp): Enhances the overall flavour of the burgers, adding a savoury boost to the burgers. If you don’t want to use it, then you can use a tablespoon of nutritional yeast.
Methylcellulose (1 tbsp): This acts as a binder, helping to hold the burgers together and create a meaty texture. We’ll talk more about this ingredient in the next section.
Onion powder (1 tsp) & Garlic powder (1 tsp): These two spices add a little extra depth and complexity to the burgers, They’re optional though.
Oil (2 tbsp): I found they needed about 1 tablespoon each. I used sunflower oil, but you can use olive oil if you prefer.
🌱 What is Methylcellulose
Methylcellulose is a plant-based ingredient derived from cellulose, a type of fibre found in plant cell walls. It’s a white, odourless powder that’s often used as a thickener, emulsifier, and stabiliser in food. In this recipe, we’re using it as a binder to help our vegan burgers hold their shape and achieve a meaty texture.
How does it work? Methylcellulose has a unique property: it gels when heated. This means that when you cook your burgers, the methylcellulose will firm up and bind the ingredients together, creating a chewy texture that’s remarkably similar to meat.
Is it safe? Absolutely! Methylcellulose is a safe and commonly used food additive. It’s even used in some medications and cosmetics. So you can enjoy your delicious vegan burgers with peace of mind. You can read about it in more depth here.
🍔 How to make TVP Burgers
- Combine the Ingredients: Start by mixing all the dry ingredients together in a large bowl. Add the water and give it a rough mix. Before it’s completely mixed in, add the dark soy sauce and marmite. Now mix it through thoroughly so there are no dry bits left.
- Hydrate and Rest: Now it’s time for the mixture to rest. We need the methylcellulose and the TVP to fully hydrate, otherwise, the burger won’t stick together. It should take about 30 minutes, but it will depend on the TVP and methylcellulose you have. When done, it should be quite sticky and stay together in a well-formed ball and look something not too far away from ground beef. There shoul
d also be no dry/crunchy bits of TVP left.
- Form the Patties: Time to form the patties from the TVP mixture. I used a burger mould, but if you don’t have one you can just form it into patties in your hands or with something like a cookie cutter. But if you plan on making a lot of these burgers then it’s a good investment. You should end up with two patties that are about 150g each (just over 5 oz each).
- Fry the Patties: Now you have your patties formed, it’s time to fry In a little oil. I did quite a lot of experimentation with this. No matter how hard I tried, no matter how well seasoned my cast iron or carbon steel pans were, the burgers never quite came out intact. So I really do recommend you use a non-stick pan! The methylcellulose also needs time to set, and I found that cooking them on low heat for about 15 minutes in total gave the best results. I try to leave it cooking on the first side for about 8 to 10 minutes to give it the best chance to set. Then flip and finish cooking the other side until golden brown.
- Build Your Burger: That’s it! It’s time to prep your burger however you want. I’ve gone for some dill pickles, vegan cheese, lettuce, tomato, raw red onion (but caramelised onion would also be amazing!), mayo and ketchup. Serve in a perfectly fluffy hamburger bun and you’re done! You’ve got the best veggie burger possible!
💡 Tips for getting it right!
- Make sure to cook the patties slowly over low heat. This will give the methylcellulose time to set and help the burgers hold their shape.
- Use a burger press to form the patties. Compressing them helps to hold the burger together and create a more uniform shape.
- Add a smokey kick. For a smoky flavour, add a pinch of smoked paprika or a few drops of liquid smoke to the burger mixture
🍽️ How to serve this TVP burger
- Classic Burger: Serve on one of my Perfectly Fluffy Buns with all the classic fixings: lettuce, tomato, onion, dill pickles, vegan cheese, and some Mayo and Ketchup. For a tasty side, pair it with my crispy Za’atar Chips.
- TVP Burger Bowls: Skip the buns and serve the patties over a bed of greens with your favourite toppings for a healthy and satisfying meal. Top your salad with my crunchy Za’atar Croutons for an extra layer of flavour and texture.
🤔 Frequently asked questions
What is TVP?
TVP stands for Textured Vegetable Protein. It’s made from defatted soy flour, which is a byproduct of soybean oil production. TVP is a good source of plant-based protein and has a chewy, meaty texture that makes it perfect for veggie burgers.
Is methylcellulose safe to eat?
Yes, methylcellulose is a safe and commonly used food additive. It’s derived from plants and is often used as a thickener, emulsifier, and stabiliser in food. In this recipe, it helps bind the burgers together and create a meaty texture.
What can I use instead of methylcellulose?
If you don’t have methylcellulose on hand, you can try using psyllium husk, a starch and gram flour. Mark, from the YouTube channel Sauce Stash found that these alternatives work well in this TVP burger recipe. But the methylcellulose will give you a firmer burger.
Can I make this veggie burger recipe ahead of time?
Absolutely! These burgers are great for meal prep. You can form the patties ahead of time and store them in the fridge for up to 2 days, or freeze them for longer storage.
What if I don’t have a burger press?
No problem! You can place the ball of burger mixture between two sheets of parchment paper and flatten it with a rolling pin or a flat-bottomed object, like a bowl or a heavy pan.
Can I use this recipe to make TVP meatballs?
You certainly could! This recipe would make a great base for vegan meatballs. However, I’m currently working on a dedicated TVP meatball recipe that will be up soon. So stay tuned.
If you try this recipe, let me know what you think!
Leave a comment, rate it, and don’t forget to tag a picture @theseveggiedelights on Instagram!
High Protein Vegan TVP Burger
Equipment
- Burger mould and press (Optional)
Ingredients
For the Burger
- 180 g Water
- 55 g TVP
- 30 g Pea Protein
- 1 Tbsp Dark Soy
- 1/2 Tsp Beetroot Powder
- 1 Tsp Marmite
- 1 Tsp MSG
- 1 Tbsp Methylcellulose
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
For Frying
- 2 Tbsp Oil
Instructions
- Combine the Dry Ingredients: In a large bowl, combine the TVP, pea protein, beetroot powder, garlic and onion powder as well as the MSG. Mix well to ensure all the dry ingredients are evenly distributed.
- Add the Wet Ingredients: Pour in the water and give the mixture a rough stir. Then, add the dark soy sauce and marmite. Mix thoroughly until there are no dry bits left and the mixture is well combined.
- Hydrate and Rest: Cover the bowl and let the mixture rest for at least 30 minutes. This allows the methylcellulose and TVP to fully hydrate, which is essential for the burgers to hold their shape and have a meaty texture. The mixture should be quite sticky and hold together well when you're ready to form the patties.
- Form the Patties: Using a burger mould form the mixture into patties that are about 150g (just over 5 oz) each. If you don't have a burger mould, you can use a cookie cutter or simply shape them by hand.
- Fry the Patties: Heat a non-stick pan over a low heat. Once the pan is hot, carefully place the patties in the pan. Cook for about 8-10 minutes on the first side, then flip and cook for another 5-7 minutes, or until the burgers are golden brown and cooked through.
Notes
- Cook the burgers on low heat to allow the methylcellulose to set. This will help them hold their shape and achieve a nice, meaty texture.
- If you want a smokier flavor, add a few drops of liquid smoke to the mixture.
- Make sure the burger mixture is well-hydrated before forming the patties. This will help them stick together and prevent them from crumbling.