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    Home » Main Courses

    High Protein Vegan Burgers

    Published: May 18, 2020 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 18 Comments

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    These easy high protein vegan burgers will be your new favorite. Thick and hearty veggie burgers will wow any skeptic.

    high protein vegan burger on a cutting board

    Many times people say they don’t want to go vegan because they will miss out on protein. These high protein vegan burgers prove that’s simply not the case.

    The average hamburger patty has around 15g of protein inside. These high protein veggie burgers have 24g.

    They are made up of all plant based ingredients that are easy to make and use without any animal products actually being used.

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    high protein vegan burger on a cutting board without a top bun

    What ingredients do I need to make high protein vegan burgers?

    Surprisingly, most of the ingredients that you need are spices and seasonings.

    Full amounts listed in the printable recipe card below.

    The ingredients that you will need to pull are:

    • cooked brown rice
    • TVP crumbles
    • vegetable stock
    • tapioca starch
    • olive oil 
    • onion powder
    • garlic powder
    • garlic
    • smoked paprika 
    • vegan Worcestershire sauce
    • nutritional yeast
    • soy sauce
    • beets grated
    • sea salt (optional)
    • black pepper
    • vital wheat gluten (or oat flour or bread crumbs)

    What is TVP crumbles?

    TVP, or textured vegetable protein, is a soy byproduct that has no fat or cholesterol. It resembles ground meat when rehydrated, making it the perfect substitute in these vegan burgers.

    What can I substitute for tapioca starch?

    If you don’t have tapioca starch, you could sub for cornstarch or arrowroot powder. However, the texture will be slightly different than our original recipe.

    Therefore, we encourage the use of the recipe as written.

    Can I use any type of rice?

    We use brown rice. It holds up and soaks better.

    However, any rice will theoretically work. You could even use minute rice to make things go faster.

    It is best to use day old or cooled rice as that also soaks up and holds better when making a recipe like this.

    close up of high protein vegan burger on a cutting board to the right of the image

    How do I make high protein vegan burgers?

    The first thing you are going to do is soak your TVP crumbles in vegetable stock and if you don’t have pre-cooked rice, you will want to make that as well.

    Once you have those two things, you are going to add everything into a food processor. Pulse and then blend, scraping down the sides as needed.

    Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP. This helps ensure the ingredients are well combined since it fills it pretty full.

    Once blended well, remove the center of the food processor and form 6 equal size patties.

    To a skillet over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.

    Repeat until all burgers have been cooked, then serve on buns or lettuce wraps with your favorite burger toppings and sauces.

    horizontal image of high protein vegan burger on a cutting board

    Can I make high protein vegan burgers Top 8 Allergen Free?

    A main component of this dish is TVP crumbles which is soy based. We don’t have a swap for that in this burger, but encourage you to check out our other burgers before for ideas.

    The vital wheat gluten can be subbed for oat flour if needed.

    The Worcestershire sauce has gluten and soy. You could also purchase a gluten free version of the worcestershire sauce. 

    As far as the soy, I haven’t yet found a vegan version that you can buy that doesn’t contain soy; however, you could make your own homemade worcestershire sauce, like this one, and replace the soy sauce with a no soy soy free sauce. 

    Depending on the allergies you have, you can replace the soy sauce with gluten-free tamari, coconut aminos or a Top 8 no soy sauce (click links to see each).

    How long are high protein vegan burgers good for?

    These burgers will last in an air tight container in the fridge for up to 5 days.

    Can high protein vegan burgers be frozen?

    Yes. Flash freeze them on a baking sheet and then you can move them from there to a freezer safe container or bag. Thaw overnight when ready to use. Best if consumed with 6 months.

    chickpea burger styled on a bun

    What other vegan burgers ideas could I make?

    If you are looking for other vegan burger recipes to try, then we think you should check out these:

    • Vegan Black Bean Burgers
    • Vegan Chickpea Burgers
    • Vegan Lentil Burgers

    Also, a few other ideas you may be interested in are:

    • Walnut Meat Vegan Sloppy Joes
    • Vegan Fish Sandwich
    • Vegan Hot Dogs

    Pin these high protein vegan for later:

    high protein vegan burger on a cutting board with title at the top
    high protein vegan burger on a cutting board
    Print Recipe
    4.86 from 7 votes

    The Best High Protein Vegan Burgers

    These easy high protein vegan burgers will be your new favorite. Thick and hearty veggie burgers will wow any skeptic.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 6 patties
    Calories: 308kcal
    Author: Larisha Bernard

    Ingredients

    • 2 cups cooked brown rice (1 cup uncooked yields 3 cups cooked; cook in vegetable stock preferred)
    • 2 cups TVP crumbles
    • 1 ¾ cups boiling vegetable stock (could sub for boiling water)
    • ¼ cup vital wheat gluten (can sub oat flour or bread crumbs – see post notes)
    • ¼ cup +1 tablespoon tapioca starch (see post about subbing cornstarch)
    • 3 cloves garlic, minced
    • 1 tablespoon nutritional yeast
    • 2 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 ½ teaspoon sea salt (optional)
    • ½ teaspoon black pepper
    • 2 tablespoon grated beets (raw or roasted)
    • 2 tablespoon olive oil
    • 2 tablespoon soy sauce
    • 2 teaspoon vegan Worcestershire sauce

    Instructions

    • Soak TVP crumbles in boiling vegetable stock. Let soak for 5-10 minutes.
      *If you don't have pre-cooked rice, make that as well.
    • Once TVP crumbles are rice are ready, add everything into a food processor. Pulse and then blend, scraping down the sides as needed.
      Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP. This helps ensure the ingredients are well combined since it fills it pretty full.
    • Once blended well, remove the center of the food processor and form 6 equal size patties.
    • To a skillet* over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.
    • Repeat until all burgers have been cooked, then serve on buns or lettuce wraps with your favorite burger toppings and sauces.

    Video

    Notes

    *These can also be baked in the oven, cooked in an air fryer or on the grill. 
    *See post for notes about Top 8 Allergy Free variation 
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
     

    Nutrition

    Serving: 1burger | Calories: 308kcal | Carbohydrates: 41g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Sodium: 1221mg | Potassium: 173mg | Fiber: 8g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 5mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    high protein vegan burger on a cutting board with title at the bottom

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    Reader Interactions

    Comments

    1. Lara

      January 18, 2023 at 12:11 pm

      I always have a mix of cooked brown rice & quinoa on hand, think that will be ok?

      Reply
      • LarishaBernard

        January 18, 2023 at 11:00 pm

        Yes, I think it would

        Reply
    2. Ernest

      August 29, 2022 at 7:00 pm

      Can you freeze them ?

      Reply
      • LarishaBernard

        October 09, 2022 at 10:17 pm

        Yes

        Reply
    3. Jennifer McGill

      August 23, 2022 at 9:27 pm

      I have all the ingredients and am extremely anxious to try this recipe. It looks amazing. Have been wanting to make burgers with TVP for ages. Thanks so much for posting this. Also, could you kindly tell me what the oven settings are for these. I don’t do oil and would like to bake them. Can’t wait! Thanks again!

      Reply
      • LarishaBernard

        December 07, 2022 at 10:56 am

        350F for 12-15 mins or until 165F reached

        Reply
    4. Angela Clemmons

      June 07, 2022 at 8:45 am

      5 stars
      So delicious! This burger recipe will be a staple at our house! Haven’t tried making the burger buns yet but looking forward to that. You’ve also got me looking forward to lunch today. I’ll be throwing one of those burgers on the grill. . . and topping it with G. Hughes BBQ sauce, by the way. Thank you for sharing the recipe!

      Reply
      • LarishaBernard

        June 07, 2022 at 3:59 pm

        We’re so glad you loved the recipe

        Reply
    5. Anjali

      January 15, 2022 at 1:28 am

      May I know the airfrier settings for this burger?

      Reply
      • LarishaBernard

        February 08, 2022 at 9:36 pm

        350 degrees F. 10-12 mins or until 165 F internal temp

        Reply
    6. Erin

      July 27, 2021 at 11:38 am

      I do not own a food processor, do you think this recipe is possible to make without a food processor? Thanks!

      Reply
      • LarishaBernard

        December 14, 2022 at 4:42 pm

        Hi Erin. Unfortunately, we don’t have a recommendation for that. You’d need to have a way to pulse the rice and TVP together to form a consistent texture.

        Reply
    7. Helayne

      August 09, 2020 at 10:28 am

      5 stars
      My family loved this burger! I’ll definitely make this again, the recipe was easy to follow and I had all of the ingredients in my cupboard. I was able to make 6 good sized thick burgers.

      Reply
      • LarishaBernard

        August 11, 2020 at 8:47 pm

        So happy to hear that, we appreciate you taking the time to leave a review!

        Reply
    8. Eugene

      August 01, 2020 at 10:55 pm

      5 stars
      I just tried it, loving it so far!! I like how the burger patty stays bound together and doesnt fall apart. Thank you for the awesome recipe!

      Reply
      • LarishaBernard

        August 31, 2020 at 3:44 pm

        we’re so excited to hear that, thanks for taking the time to leave a review, have a great day!

        Reply
    9. Sharon

      May 18, 2020 at 12:30 pm

      Greetings from D.C.! I watched the video on your YT channel this morning, but came here to check for the ingredients…I’ve most of them, but have to get TVP. I was so hoping you would take a bite of the burger or slice in half just so we could see the inside…but it’s okay, I trust anything that you two make will be DELICIOUS! 😋
      PS: I also put in a request for a tasty DIY sausage recipe (if possible). Thanks in advance!
      Sharon

      Reply
      • LarishaCampbell

        May 19, 2020 at 7:15 pm

        You’re totally right, we should have sliced it open! Duh! Sometimes it’s hard to remember shooting so late at night lol. I do have a non-professional pic of the inside. If you email us at [email protected], I will send you the photo! Or DM us on IG at @makeitdairyfree

        Reply

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