Homemade Air Fryer Veggie Burgers
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 burgers
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Calories
188 kcal
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Course
Main Course
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Cuisine
American
Homemade Air Fryer Veggie Burgers
Description
The recipe begins by hydrating textured vegetable protein, then mixing it with mashed black beans, nutritional yeast, soy sauce, apple cider vinegar, oil, and spices for depth of flavor. Vital wheat gluten or a gluten-free flour blend is added to bind the mixture and provide structure. The dough is kneaded lightly, then shaped into patties that are air fried until firm with crispy edges and hot centers. Alternatively, the burgers can be baked in an oven.
These veggie burgers have a balanced savory and slightly spicy flavor, with a firm but tender texture supported by the gluten or alternatives. They can be served on buns or alongside other dishes for a meatless main meal.
Note that wetter patties tend to be softer inside, while flatter patties cook to a firmer texture. Leftovers keep well refrigerated or can be frozen for longer storage.
Ingredients
- 1 cup textured vegetable protein
- ⅔ cup water hot
- ¾ cup black beans see Note 1, or kidney beans, rinsed, drained and patted dry
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons soy sauce or tamari for GF
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil or smooth raw almond butter, optional
- 2 teaspoons sriracha hot sauce or ketchup or BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon parsley dried, optional
- ½ teaspoon oregano dried
- ½ teaspoon onion powder
- ¼ cup vital wheat gluten or a gluten-free all purpose flour blend; see Note 2
Instructions
- Preheat air fryer to 350 degrees F or oven to 370 degrees F.
- Combine TVP and hot water in a bowl and stir well.
- In a mixing bowl, mash the beans with a fork. Add the hydrated TVP and all remaining ingredients except the flour/vital wheat gluten. Stir to combine.
- Add the vital wheat gluten/flour to the bowl and stir. Now use your hands to make sure everything is well incorporated. Lightly knead and mix for 30 seconds or so, to develop the gluten.
- Form the mixture into a rectangle and divide evenly into 4 pieces. Shape each piece into a patty about ⅝-inch thick. Note: flatter/thinner burgers will be firmer and more dry; slightly thicker patties will be softer and more moist inside. We like them both ways!
- Air fry for 11 to 13 minutes, flipping at the halfway point. The burgers are done when firm, crisp around the edges, and piping hot in the center.
- Or to bake in the oven, place the patties on a parchment-lined baking sheet. Bake for 21 to 23 minutes or until piping hot and firm.
- Let cool for a few minutes then serve on a bun or in a grain bowl or salad.
Notes
- Rinse and dry beans thoroughly to avoid excess moisture in the burger mixture.
- Vital wheat gluten provides strong binding and structure; gluten-free flours can be used but may yield softer patties.
- Adjust patty thickness to control interior texture, thinner burgers for firmer results, thicker for softer inside.
- Store leftover burgers refrigerated up to 5 days or freeze up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burgers
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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