Can I make vegan burgers without beans?

Yes! This recipe is completely bean free thanks to a mix of TVP and red lentils (which break down into the mix without being obvious). If you’re not a fan of the mushy texture beans can sometimes bring, this combo gives you a firmer, meatier bite that’s still 100% plant-based. My Dad hates squishy burgers and he was my inspiration for creating this recipe, and he went back for seconds!

How do I keep vegan burgers from falling apart?

The secret is in the balance of moisture and binders. This recipe uses flour and breadcrumbs to help hold everything together, plus a short rest after mixing to let it firm up. Dampening your hands while shaping the patties also helps! And while some recipes call for frying in a pan I found baking them was a fool proof way to ensure a well crafted firmer burger that won't fall apart.

Can I freeze these TVP burgers after baking them?

Absolutely! In fact, they freeze beautifully. Let them cool completely, then store in a single layer in a zip-top freezer bag. When you're ready to eat, just reheat in a toaster oven or regular oven for 7–8 minutes. Cooking them first, instead of freezing raw patties, makes these perfect for meal prep or quick weeknight dinners.

Can these TVP burgers be made Gluten Free?

Definitely! Easy swaps to the breadcrumbs, soy sauce, and flour will provide gluten free goodness! Instead use GF Panko breadcrumbs, GF Tamari instead of Soy Sauce, and GF Oat Flour (or even a GF all purpose flour) instead of regular flour. Enjoy!!

Easy TVP Burger Recipe with Lentils (Vegan, Baked, Low Sodium)

Name: Easiest TVP Burger Recipe with Lentils (Baked, Vegan, Low Sodium)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 Cup Red Lentils; 3/4 cup water for cooking lentils; 1 Cup Textured Vegetable Protein (TVP); 1 Cup Low Sodium Vegetable Broth; 1 Tablespoon Low Sodium Soy Sauce (or Tamari); 1 Tablespoon Vegan Worcestershire; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 2 teaspoons Smoked Paprika; 1/4 cup Oat Flour (or all purpose flour, or GF flour); 1/2 cup Panko Breadcrumbs (Gluten Free works too)

Description

A flavorful vegan burger that’s low in sodium and picky eater approved. These TVP burgers are hearty with a firmer texture, and come together with just 9 pantry friendly ingredients (don't worry, NO BEANS). They're ready to eat in just 45 minutes and are perfect for backyard burger night!

Ingredients

Scale

1/4 Cup Red Lentils

3/4 cup water for cooking lentils

1 Cup Textured Vegetable Protein (TVP)

1 Cup Low Sodium Vegetable Broth

1 Tablespoon Low Sodium Soy Sauce (or Tamari)

1 Tablespoon Vegan Worcestershire

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 teaspoons Smoked Paprika

1/4 cup Oat Flour (or all purpose flour, or GF flour)

1/2 cup Panko Breadcrumbs (Gluten Free works too)

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Instructions

Gather up all of your ingredients, get the kiddos involved and make it a scavenger hunt! Then preheat your oven to 375 degrees F (190 Celsius), and line a baking sheet with parchment.
Rinse and add 1/4 cup red lentils to a pot of 3/4 cup water, bring to a boil then reduce to heat to medium/low and simmer uncovered until water is mostly all absorbed, (about ten minutes). Check it halfway to make sure lentils are not sticking to the pan.
While the lentils are doing their thing add your TVP, broth, soy sauce, and Worcestershire to a large mixing bowl and give it a quick stir.
Now add the Garlic powder, Onion powder, Smoked Paprika, Flour, and Breadcrumbs to the bowl. Mix well and let rest until lentils are finished cooking.
Once lentils are ready add them to the bowl and mix everything until well combined.

If it's too wet add an extra Tablespoon of breadcrumbs. If it's too dry a splash of broth will help. It does thicken a touch after a couple of minutes though once everything is combined.
Form the burgers into patties. Makes 6 to 8 depending on the size you want.

I used a large scoop for even patties and then flattened them using the back of a spatula, but you can use your hands too. Messy hands means you're having fun, right?!
Bake at 375 (190 C) for 15 minutes, flip gently, then bake another 10-15 minutes until firm and lightly browned.

Once done allow them to cool on the pan slightly then it's burger building time!

Notes

Use GF Tamari if you are aiming for soy or gluten free.

If you're not watching your salt intake feel free to use regular veggie broth and soy sauce instead of low sodium.

Use GF Panko breadcrumbs and GF Oat Flour if following a gluten free diet.

No red lentils? Cooked green or brown lentils work too, just mash them before adding to the mix since they don’t break down as easily as red lentils do.

Give the mixture 5–10 minutes to sit before forming patties. This allows the breadcrumbs and flour to absorb extra moisture, making the burgers easier to shape and less likely to fall apart.

If you form the patties using your hands it helps to dampen your hands just slightly with water so the mixture doesn't stick to them. If using the back of a spatula get it slightly wet to flatten each patty without sticking.

Use a cookie scoop or form into slider sized patties for school lunches, birthday parties, or just a fun size dinner for the kiddos!

Bake all the patties, then freeze them in a single layer in a zip-top bag. When you need a quick meal, just pop one into the toaster oven for 5 minutes and dinner’s done, no fuss, no mess!

Freezer: After baking, let the patties cool completely, then place them in a single layer in a zip-top freezer bag. Freeze flat to keep them from sticking. They’ll keep well for up to 2 months

Fridge: Store cooked burgers in an airtight container for up to 5 days. Let them cool completely before refrigerating to avoid excess moisture.

Reheating: Toaster oven or regular oven: 375°F for about 5-6 minutes from the fridge and 7–8 minutes if from the freezer. Or microwave for 30-45 seconds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American