TVP Beef Burgers

20 min Cook
Scroll to recipe

This burger is not only chewy, mince meat-like texture (due to the TVP), it does not taste like veggies at all. The patty 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.

These burgers are not only easy to make but super delicious. You will take your first bite and put it down as its taste is very realistic. This will become a favourite in your household.

Is the recipe gluten free?

Yes. If you want to not have it gluten free, you can substitute the rice flour with all purpose flour.

For how long can I keep the burgers?

The burgers can be kept in a air tight container for 5 days in the fridge. They can be frozen and kept for 6 months in the freezer. Thaw the burgers overnight when ready to use.

Best TVP Beef Burgers

Best TVP Beef Burgers

You will love these tasty burgers and it will quickly become one of your stable meals for your family
prep time
20 min
cooking time
20 min
total time
40 min


  • Blender


  • 1½ cup textured vegetable protein (TVP)

  • 1 cup Black beans

  • 4 cup Veggie broth

  • 1 Onion (small)

  • 3-4 cloves Garlic

  • 2 teaspoons Vegan Worcestershire Sauce

  • 1 teaspoon Balsamic vinegar

  • 3 tablespoons Olive oil

  • 1 tablespoon Tomato paste

  • 2 teaspoon sweet or smoked paprika powder

  • 1½ teaspoon dried Basil

  • 1½ teaspoon dried Oregano

  • 1 teaspoon Ground cumin seeds

  • 1½ teaspoon Salt

  • ⅛ teaspoon Black pepper

  • ½ cup White rice flour

  • 4 tablespoons Tapioca starch


Boil water in a kettle and add veggie stock. 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. You will now have minced meat.
While waiting for the TVP to get ready, peel and chop onion and garlic. Take a frying pan and pre-heat to medium heat. Add 1 tbsp olive oil and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.
Add the sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce, dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor and blend until chunky.
Now add the soaked TVP and pulse for a couple of times. Do not pulse too much as you need the mince meat texture so only chop them a bit.
Empty the blender content into a mixing bowl and add the rice flour and tapioca starch and mix with a spatula.
Take 2-3 tbsp of mixture and roll a ball with your hands and flatten to make patties. (about 1 cm).
Heat a non-stick frying pan over low/medium heat with a bit of olive oil. Cook both sides for 5 minutes.


Nutrition Serving: 1 patty | Calories: 172kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1009mg | Potassium: 78mg | Fiber: 4g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg