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    Recipes > Main dishes

    Meaty Vegan TVP Burger (Big Mac Style)

    Last updated: 12/29/2021 by: My Pure Plants - May contain affiliate links

    Jump to Recipe Pin Recipe

    Why is it the meatiest vegan beef burger? Because it has a chewy, ground beef-like texture (thank you tvp), and it does not taste like veggies at all. It holds together during grilling and frying even if you make thin patties. It is juicy and moist (not mushy) on the inside, but has a crispy crust on the outside. Did I mention it is also gluten-free!

    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.

    If you haven’t heard about TVP (textured vegetable protein) before, you would be amazed by this ingredient. It is the best ground beef substitute ever. We use it to make the meatiest meatballs, taco meat, lasagna, or moussaka.

    4 photo collage with overlay text saying seven day vegan meal plan with shopping list

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    Table of Contents hide
    1. Why is it the best homemade vegan burger?
    2. Ingredients
    3. How to make a meatless burger with TVP?
    4. Let’s build your vegan Big Mac burger!
    5. FAQs and substitutions
    6. More tvp recipes
    7. More vegan burger recipes
    8. Meaty Vegan TVP Burger (Big Mac Style)

    Why is it the best homemade vegan burger?

    This is the first question you would ask, right? How would it taste like? Your answer is probably pretty specific. You want it to taste like a real beef burger.

    If you want a veggie burger, you would have searched for a veggie burger recipe. But you want the meatiest vegan beef burger recipe, the one that is the closest in taste and in texture, right?

    But how to do it? I found this article on Eater about what makes the perfect beef burger. Several chefs have weighed in and said:

    5 Secrets to Simplify Vegan Cooking

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    • crisp crust
    • juicy, moist inside
    • shouldn’t fall apart
    • thinner patty
    • seasoned only with salt and pepper
    • low fat meat (less than 20% fat content)

    How to interpret the above and make sure a vegan beef burger would meet these expectations? We think a meatless alternative should…

    • have a chewy, ground beef-like texture
    • not taste like veggies
    • hold together during grilling or frying
    • be easy to make
    • need high-protein ingredients
    • not have fake meat substitutes
    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion. The top bun is right next to it.

    Ingredients

    The main ingredient is this perfect minced beef substitute called TVP* (textured vegetable protein). What is TVP? It is actually only soy flour, no other ingredients. They add water to it to make a paste, then it is pressure cooked in a sense, then dehydrated. The chewy texture is spot on due to the tvp chunks. This is the best plant-based alternative by far. And no, you don’t need vital wheat gluten to achieve that!

    So what else do you need to make high-protein tvp burgers?

    • Onion
    • Garlic
    • Black beans
    • Tomato puree
    • Rice flour – hence it is gluten-free as well.
    • Tapioca starch – or any other substitute
    • Seasoning – smoked sweet paprika, Worcestershire sauce (vegan and gluten-free), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper
    • Optional spices – you can add liquid smoke for a charred finish, or chili powder if you like things spicy.
    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.

    How to make a meatless burger with TVP?

    Turning TVP into vegan meat

    1. Boil water in a kettle and add veggie stock or bring vegetable broth to boil.
    2. Take a heat-resisting bowl or saucepan and soak TVP* in the hot veggie broth for 10 minutes.
    3. When the time is up, squeeze the liquid out. As a result, you need to have moist, soft “minced meat”. (see below picture for reference)
    A food processor from above showing soaked TVP from above which has a minced meat like texture

    Pre-cooking onion and garlic

    1. While you wait for the TVP to get ready, peel and chop onion and garlic.
    2. Take a frying pan or we often use our UnoCasa cast-iron skillet* and pre-heat to medium heat.
    3. Add a dash of olive oil and the finely chopped onion and garlic.
    4. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

    Mixing

    1. Add black beans, sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce (vegan and gluten-free), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor.
    2. Blend them until you get a chunky texture.
    • A food processor from above showing black beans, chopped onion, different colored spices
    • A food processor from above showing dark brown chunky sauce
    1. Then add soaked TVP and pulse for a couple of times. You don’t want to lose the ground beef-like texture the TVP has, but you need to chop them a bit to make sure the burger patties hold together. See below picture as reference.
    • A food processor from above showing soaked TVP from above which has a minced meat like texture
    • A food processor from above showing a brown crumbly ground meat like texture.

    Forming and frying the burger patties

    1. Take a mixing bowl and add the chopped mixture from the food processor.
    2. Add rice flour and tapioca starch and mix with a spatula.
    3. Take 2-3 Tbsp of mixture and roll a ball with your hands.
    4. Flatten it out between your palms. We went as thin as 0.5 inch (approx. 1 cm).
    5. Take a non-stick frying pan or we often use our UnoCasa cast-iron skillet*.
    6. Heat over low/medium heat with a bit of olive oil.
    7. Cook both sides for 5 minutes.
    3 photo collage showing a glass bowl with a brown dough, then a hand forming a burger patty, finally a frying pan from above showing a golden brown burger patty

    Let’s build your vegan Big Mac burger!

    Here is the best part. You can build your own meatless burger with your favorite toppings or you can try this Big Mac-inspired combination.

    • We started off with a toasted bun (cut into 3 horizontally).
    • First, we spread a generous layer of vegan Big Mac sauce on it.
    • Then, we added green leaf lettuce because the ruffles look so pretty. 
    • Next up, sliced vegan cheese.
    • Now, here comes the star of this recipe, the vegan burger patty.
    • Topped it with sliced raw onions.
    • Second part of the toasted bun.
    • Again vegan Big Mac Sauce, lettuce, and sliced vegan cheese.
    • Then we added a couple of sweet pickle slices.
    • Here comes another burger patty and sliced raw onions on top.
    • Cover it with the top of the bun.
    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.

    FAQs and substitutions

    Can you use fresh herbs?

    You can absolutely use fresh basil and oregano instead. You can also add fresh parsley, just keep the total amount of green herbs as per the recipe card.

    Can you use other flour and starch?

    • If you don’t need to eat gluten-free, you can use all purpose flour instead of rice flour and tapioca starch.
    • If you don’t want to use other gluten-free flour, you can try buckwheat or maybe millet flour. I find oat flour will alter the taste too much in this case.
    • I also tested this recipe with cornstarch instead of tapioca starch. For more options, check out our post about tapioca flour substitutes where I explain when and how each substitute should be used.

    Is Worcestershire sauce gluten-free and vegan?

    Yes, there are some brands that are both gluten-free and vegan. Check out our post titled “Is Worcestershire sauce gluten-free?” for the list of brands.

    If you don’t have Worcestershire sauce, you can use soy sauce as an alternative. Please note that soy sauce is not gluten-free, we listed 5 substitutes here, but we usually use tamari*.

    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.

    This TVP Burger recipe is vegan so meat-free, dairy-free, and egg-free. It is suitable for a vegetarian, gluten-free, and nut-free diet. This recipe is WFPB-friendly (whole foods plant-based) if you skip the oil.

    4 photo collage with overlay text saying seven day vegan meal plan with shopping list

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN NOW! OR CHECK OUT ALL OF THE VEGAN MEAL PLAN RECIPES HERE! ⇐

    More tvp recipes

    Start with checking out these must-try vegan tvp recipes or choose from the below list:

    • Easy Vegan TVP Meatballs
    • Vegan TVP Taco Meat
    • Vegan Taco Soup with TVP
    • Mexican Vegan Rice Casserole
    • Vegan Moussaka

    More vegan burger recipes

    • Fajitas Portobello Mushroom Burger
    • Smoky Vegan Beet Burger
    • Chinese BBQ Tofu Burger
    A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.

    Meaty Vegan TVP Burger (Big Mac Style)

    My Pure Plants
    Why is it the meatiest vegan burger? Because it has a chewy, ground beef-like texture (thanks to tvp), and it does not taste like veggies. It holds together during grilling and frying even if you make thin patties. It is juicy and moist (not mushy) on the inside, but has a crispy crust on the outside.
    4.73 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Servings 8 patties
    Calories 172

    Equipment

    • Food processor
    • our Cast-iron Skillet by UnoCasa
    • Non-stick frying pan (10.5 inch / 26 cm)
    • Glass mixing bowl

    Ingredients
     
     

    • 1+½ cup TVP (Soy) -> What is TVP?
    • 1 cup Black beans
    • 4 cup Veggie broth
    • 1 Onion (small)
    • 3-4 cloves Garlic
    • 2 tsp Worchestershire sauce -> gluten-free and vegan brands
    • 1 tsp Balsamic vinegar -> gluten-free vinegar brands
    • 3 Tbsp Olive oil
    • 1 Tbsp Tomato paste
    • 2 tsp Sweet smoked paprika powder
    • 1+½ tsp Basil dried
    • 1+½ tsp Oregano dried
    • 1 tsp Ground cumin seeds
    • 1+½ tsp Salt
    • ⅛ tsp Black pepper
    • ½ cup White rice flour
    • 4 Tbsp Tapioca starch -> tapioca starch substitutes
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    Instructions
     

    Soaking TVP

    • Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.
    • When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”. 

    Pre-cooking onion and garlic

    • While you wait for the TVP to get ready, peel and chop onion and garlic. Take a frying pan or skillet and pre-heat to medium heat. Add a dash of olive oil (1 Tbsp) and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

    Mixing

    • Add sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce (vegan and gluten-free), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor and blend until chunky.
    • Then add soaked TVP and pulse for a couple of times. You don’t want to lose the ground beef-like texture the TVP has, but you need to chop them a bit to make sure the burger patties hold together.

    Forming and frying

    • Take a mixing bowl and add the chopped mixture from the food processor. Add rice flour and tapioca starch and mix with a spatula.
    • Take 2-3 Tbsp of mixture and roll a ball with your hands. Flatten it out between your palms. We went as thin as 0.5 inch (approx. 1 cm).
    • Take a non-stick frying pan or skillet. Heat over low/medium heat with a bit of olive oil. Cook both sides for 5 minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Let’s build a Big Mac Style Burger!

    • We started off with a toasted bun (cut into 3 horizontally).
    • First, we spread a generous layer of vegan Big Mac sauce on it.
    • Then, we added green leaf lettuce because the ruffles look so pretty. 
    • Next up, sliced vegan cheese.
    • Now, here comes the star of this recipe, the vegan burger patty.
    • Topped it with sliced raw onions.
    • Second part of the toasted bun.
    • Again vegan Big Mac Sauce, lettuce, and sliced vegan cheese.
    • Then we added a couple of sweet pickle slices.
    • Here comes another burger patty and sliced raw onions on top.
    • Cover it with the top of the bun.

    Video

    Nutrition

    Serving: 1pattyCalories: 172kcalCarbohydrates: 21gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1009mgPotassium: 78mgFiber: 4gSugar: 4gVitamin A: 538IUVitamin C: 2mgCalcium: 73mgIron: 3mg
    263 shares

    Reader Interactions

    Comments

    1. Jess

      July 10, 2022 at 12:53 am

      Also, do they work as meatballs in pasta?

      Reply
      • My Pure Plants

        July 10, 2022 at 9:16 am

        Yes, absolutely.

        Reply
    2. Jess

      July 10, 2022 at 12:52 am

      5 stars
      Thank you for posting this!

      How long would these last in the freezer if I formed them without pan frying them?

      Reply
      • My Pure Plants

        July 10, 2022 at 9:16 am

        For 3-4 months I think would be no problem. Although I always recommend freezing them after pan-frying since raw dough and mixtures tend to get moister after thawing compared to how they were before. If you do try that, you may need to dust it with some flour before pan-frying or something like that. Let me know if you do try it.

        Reply
    3. Leah

      May 22, 2022 at 2:52 pm

      Can you make the patty mixture in advance and refrigerate? Wanting to have it for dinner tomorrow night:)

      Reply
      • My Pure Plants

        May 23, 2022 at 4:38 pm

        Yes, it should work.

        Reply
    4. Gabriel

      May 16, 2022 at 7:50 pm

      4 stars
      Hey there!
      I made this recipe this past weekend. Taste wise, it was delicious! However, it didn’t hold much its shape. I wanted to use it for bbq, but putting it directly in the grill was a disaster (I even tried to freeze it first). Gently cooking it on a frying pan was the only way.

      Reply
    5. Jules

      March 30, 2022 at 5:43 pm

      5 stars
      Thank you for the great recipe. Burgers were awesome, I think I didnt blend the TVP enough, they seemed a little chewy for me (I have issues with textures) But I made another batch and blended the TVP (after soaking) by itself until it looked like tuna, and that seemed to do the trick. Now I am making another batch but making ginger sesame Thai burgers which we are having tonight, they smell awesome. Cant wait for dinner.

      Reply
      • My Pure Plants

        March 31, 2022 at 8:20 am

        Hi Jules, we are so happy you liked our recipe.

        Reply
    6. Iko

      January 29, 2022 at 3:14 am

      Hello!
      I’m from Indonesia and it’s quite hard to find canned black beans.

      Can I use raw black beans instead? How much should I use? And should I boiled them first with salt, perhaps? Sorry, I’ve never tried canned black beans so I thought it would be a lil bit salty?

      Looking forward to make this recipe ☺

      Thanks for your help!

      Reply
      • My Pure Plants

        January 29, 2022 at 3:05 pm

        You can use other beans. Red kidney beans might be quite similar. You can also cook the raw black beans in salted water yes.

        Reply
    7. Kathy

      September 13, 2021 at 5:32 pm

      Just made my first batch today…. They’re for my husband who is looking for a delicious burger but trying to stay away from beyond burgers….. we shall see as he is the true test!

      Reply
      • My Pure Plants

        September 13, 2021 at 5:35 pm

        Definitely let us know how it goes.

        Reply
        • Kathy

          September 19, 2021 at 9:10 pm

          My hubby liked them and actually asked me to make a second batch but he added chipotle seasoning! He likes them spicey!!!

    8. Tasha

      September 12, 2021 at 4:02 pm

      This is by far my favourite vegan burger. So tasty! Can these be frozen and do you think they’ll stay firm when cooked from frozen?

      Reply
      • My Pure Plants

        September 13, 2021 at 9:46 am

        I haven’t tried freezing them. They should work I see no ingredients that would be a problem. Let me know if you try freezing them.

        Reply
    9. Fleet Hamilton

      July 23, 2021 at 1:05 am

      The recipe says add black beans, then drained canned black beans. I’m guessing it’s 1C canned black beans?

      Reply
      • My Pure Plants

        July 23, 2021 at 8:48 am

        Yes, it is 1 cup canned black beans.

        Reply
    10. BK

      July 13, 2021 at 3:39 pm

      5 stars
      I loved this recipe but man does your website make it difficult to make it. I can’t use your site on my iPhone at all, it freezes and stops scrolling, it must be some script you’re pulling into the site. It becomes completely unusable. I had to copy and paste the text into a note so I could see it on my phone. Please fix this.

      Reply
      • My Pure Plants

        July 13, 2021 at 4:34 pm

        Hi, we are so happy you liked our recipe. We will check the issue you are explaining with our technical support.

        Reply

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