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Homemade Air Fryer Veggie Burgers
4.9 from 72 votes

Homemade Air Fryer Veggie Burgers

These homemade air fryer veggie burgers combine textured vegetable protein rehydrated in hot water with mashed black beans, nutritional yeast, and hearty spices. Vital wheat gluten or gluten-free flour binds the mixture into patties that are crisp on the edges and tender inside when air fried. Flavored with soy sauce, sriracha, garlic powder, smoked paprika, and herbs, these burgers offer a flavorful, plant-based option for burgers.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 4 burgers
Calories: 188 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat air fryer to 350 degrees F or oven to 370 degrees F.
  2. Combine TVP and hot water in a bowl and stir well.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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

Calories 188kcal (9%) Carbohydrates 17g (6%) Protein 23g (46%) Fat 4g (6%) Fiber 6g (24%)

Nutrition Facts

Serving: 4 burgers

Amount Per Serving

Calories 188

% 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.