High-Protein Vegan Burgers (The Best Vegan Burgers!)

Ingredients

• 1 cup soy curls ((or TVP chunks))
• 1/2 cup cooked white navy beans
• 3 tbsp oil
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp dark soy sauce
• 1/8 tsp liquid smoke
• 1/4 cup water ((or beetroot juice))
• 1/2 cup vital wheat gluten

Method

1. 1

   Add the soy curls to a bowl and cover with hot water. Let the soy curls rehydrate for about 20 minutes or until soft.

2. 2

   Drain the soy curls and rinse them a couple of times under cold water to remove the soybean flavor. Squeeze the soy curls with your hands to remove excess moisture and set aside.

3. 3

   To the bowl of a food processor, add the cooked white beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water. Process until smooth.

4. 4

   Add the rehydrated soy curls to the food processor and process for 4-6 seconds or until it looks like a bolognese sauce with pieces about 1/4-inch (5-6mm). Transfer the mixture to a mixing bowl.

5. 5

   Add the vital wheat gluten to the blended soy curl mixture and mix using a spatula or your hands until it forms a paste resembling ground meat. Knead for about 10 seconds until soft and slightly elastic.

6. 6

   Divide the mixture into 3 even balls (or 4 for thinner burgers).

7. 7

   Place one ball of the mixture on top of a sheet of parchment paper, shape into a burger patty, wrap tightly in the parchment paper, and then wrap in a layer of aluminum foil. Repeat with the remaining patties.

8. 8

   Place the wrapped burgers in a steamer and steam for 1 hour.

9. 9

   Unwrap the burgers and let cool for 10 minutes. Pan-fry in a little oil until golden brown on each side before serving.