Beyond-Style High-Protein Plant-Based Burgers

Directions

• Step 1: Rehydrate the TVP
  In a large bowl, combine the textured vegetable protein (TVP) with the hot vegetable broth. Stir well to coat the TVP evenly, then let it soak for 15–20 minutes until fully rehydrated.
  Tip: Using vegetable or vegan beef bouillon adds a richer, meatier flavor.
• Step 2: Caramelize the Onion
  Heat the olive oil in a large skillet over low to medium heat. Add the diced onion and cook until golden brown, stirring occasionally so it cooks evenly.
  Add the minced garlic and cook for 30 seconds, then stir in the tomato paste. Continue cooking for 3–4 minutes until the tomato paste darkens slightly and becomes fragrant. Set aside to cool slightly.
• Step 3: Mix the Dry Ingredients
  In a large mixing bowl, whisk together:
  Vital wheat gluten, Smoked paprika, Onion powder, Garlic powder, Sea salt Set aside.
• Step 4: Prepare the Wet Mixture
  In a high-speed blender, combine:
  Beet, Vegetable broth, Maple syrup, Apple cider vinegar, Liquid smoke, Blend until completely smooth.
  Optional: Add 1 tablespoon extra virgin olive oil for a juicier burger. I left it out, and the texture was still excellent. Keep in mind if you choose to add 1 tbsp oil your macros will change slightly.
• Step 5: Process the Filling
  Drain the soaked TVP.Transfer the following to a food processor: Rehydrated TVP, Cooked onion and tomato paste mixture Blended beet mixture. Pulse until everything is evenly combined but still has a slightly coarse, meaty texture. Scrape down the sides as needed.
• Step 6: Make the Dough
  Add the processed mixture to the bowl of dry ingredients.
  Mix with a spatula until combined, then finish mixing with your hands until a firm dough forms. The vital wheat gluten will bind everything together.
• Step 7: Shape the Patties
  Divide the mixture into 13–15 equal portions. For evenly sized burgers, weigh each portion to approximately 135 g (4¾ oz) before shaping into patties. For perfectly round burgers, use a large round cookie cutter or burger press.
• Step 8: Freeze (Optional)
  If meal prepping, place a sheet of parchment paper between each patty and store them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Cooking Instructions
  Air Fryer (Recommended)
  Preheat your air fryer to 350°F (175°C).
  Cook the patties for 15–16 minutes, flipping halfway through if needed, until firm and cooked through.
  Oven: Bake at 350°F (175°C) for 20–25 minutes, flipping halfway through. Check Step 10 for best texture!
• Best Texture (Don’t Skip!)
  For the closest texture to a Beyond Burger, bake or air fry the patties first, then finish them in a hot skillet or on the grill. Brush the pan lightly with olive oil and cook for 3–4 minutes per side.
  If reheating cooked patties, add a small splash of water to the pan before covering. The steam helps keep the burgers juicy and prevents them from drying out
• Serving Suggestions
  Serve on your favorite burger bun with your choice of toppings such as:
  Lettuce, Tomato, Onion, Pickles, Vegan cheese, Ketchup, Mustard, Mayo or Burger sauce
• Storage
  Refrigerator: Store cooked patties in an airtight container for up to 5-7 days.
  Freezer: Freeze uncooked patties with parchment paper between each patty for up to 3 months.
  Cook directly from frozen or thaw overnight or 4-5 hours in the refrigerator before cooking.