Homemade Vegan Soy Burgers
This vegan soy burger recipe is everything you want in a classic patty: high protein and dietary fiber, bold flavor, and it comes together with just a few simple steps. Whether you’re looking for a meat substitute or something hearty to enjoy on a toasted bun, these burgers satisfy every time.
Written by Julie on November 26, 2024
Years ago, one of my favorite places to visit was a local food co-op that, sadly, is no longer in business. They made the most amazing oat pecan burgers — rich in flavors of basil and sage. While I’m not entirely sure about the exact method they used, the experience, food, and community left a lasting impression.
This recipe is my take on that old favorite. I use soybeans because they provide a great source of plant-based protein and a hearty texture, making these burgers incredibly satisfying and nutritious. Soybeans are packed with protein and offer versatility in plant-based cooking, which makes a perfect base for this burger.
I hope you enjoy this version as much as I loved the original!
Why This Recipe Works
Partially mashed soybeans and oats give this plant-based burger a texture that holds together perfectly without being too dense. Soy sauce, maple syrup, and nutritional yeast bring out a rich, savory flavor, while basil and sage add a delicious touch.
The stock, plant-based milk, and oil provide moisture, while the oats absorb any excess liquid, keeping the burgers moist and preventing them from drying out. Panko acts as a binder, keeping the patties intact. With plenty of soy protein, fiber, and B vitamins, these burgers are satisfying and healthy.
How to Prepare Soybeans
Soaking soybeans before cooking makes them cook faster and easier to digest by softening the beans and breaking down hard-to-digest sugars. If you’re short on time, skip soaking, but it will take a bit longer to cook them.
Instant Pot (Soaked): Soak 1 cup of dried soybeans overnight. Drain, then cook with 4 cups water on high pressure for 10 minutes. Natural release.
Instant Pot (Unsoaked): Add 1 cup dried soybeans and 4 cups water. Cook on High Pressure for 35 minutes. Natural release.
Stovetop: Soak 1 cup of dried soybeans overnight. Drain, then simmer in 4–5 cups water for 2–3 hours until tender.
Note: 1 cup dried soybeans yields roughly 2.5 cups cooked.
What Equipment You'll Need
1/3 measuring cup (for even patties)
Burger press (optional, but great for uniform patties)
Large skillet (for pan-frying)
Parchment paper (for baking)
Potato masher (for mashing soybeans)
Baking sheet (for baking the patties)
Optional Add-Ins
Add a sprinkle of sesame seeds, fresh parsley, or green onions to your soy burgers for extra flavor and texture. Sprinkle on top or mix into the patties!
In the Kitchen Tips
Partially mash the soybeans for a meaty texture while leaving some chunks. The oats absorb moisture and help keep the patties from being soggy. Add more oats or breadcrumbs if the mixture is too wet.
For uniform patties, use a burger press or a cookie cutter to shape the patties. Just use a bit of oil or line the form with parchment paper to avoid sticking.
Stock, plant-based milk, and oil keep the burgers moist, while oats absorb excess liquid. If needed, add extra milk or mashed avocado for moisture.
Want more flavor? Add 1 teaspoon of smoked paprika, 1–2 tablespoons of sun-dried tomatoes (chopped), 1 tablespoon of tomato paste, or a splash of hot sauce to the veggie patty mixture.
Gluten-free option, swap breadcrumbs with 1/2 cup of gluten-free breadcrumbs or ground almonds.
Pan-fry + Bake gives a crispy exterior and tender inside. Skip chilling if you’re in a hurry; the patties will still hold up.
How to Store Vegan Soy Burgers
Refrigerate: Store cooked soy patties in an airtight container for up to 5 days.
Freeze: Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen or thaw before cooking.
In a Pinch Substitutions
For Soybeans: Black beans or garbanzo beans (chickpeas) are good substitutes and will give a slightly different flavor but work similarly in terms of texture and binding.
No Tamari? Swap in soy sauce (just use less salt).
No Panko? Regular bread crumbs work fine in a pinch, or you can even crush up crackers for a similar effect.
FAQ
Will these soybean burgers fall apart during cooking?
Combining mashed soybeans and oats creates a sturdy mixture that holds its shape. A gentle touch is recommended when flipping.Is this veggie burger good for meal prep?
Yes! Shape the patties, refrigerate for up to 3 days, or freeze for longer storage. Cook straight from frozen or thaw overnight.Can I make these soy veggie burgers smaller sliders for a party?
Yes! Use 2–3 tablespoons per slider and shape them 1/2 inch thick. Cook 2–3 minutes per side (pan-fry) or 10–12 minutes (bake). Perfect with mini burger buns and your favorite sauces.
Serving Ideas
Serve on toasted buns with your favorite toppings, such as lettuce, tomato, red onion, pickles, avocado, or guacamole.
Pair with classic condiments like ketchup, mustard, vegan mayo, BBQ sauce, or a homemade Thousand Island Dressing.
Enjoy alongside a fresh side salad, roasted vegetables, or baked sweet potato fries for a complete meal.
Wrap vegan burgers in lettuce leaves or serve over a bed of greens with your favorite dressing.
Homemade Vegan Soy Burger Recipe
Homemade Vegan Soy Burger Recipe
Ingredients
Instructions
- In a medium saucepan, combine 2 cups low-sodium vegetable stock (or 1.5 cups for quick oats) with 4 tablespoons tamari, 1 teaspoon maple syrup, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon dried basil, 1 teaspoon dried sage, and 1/2 teaspoon chili flakes (if using).
- Stir to combine, then bring to a boil over medium heat.
- Once the stock and seasonings have come to a boil, turn off the heat and add 1 cup oats. Stir and cover. Let sit for 5–7 minutes to absorb the liquid and soften.
- While the oats are soaking, mash the cooked soybeans in a large bowl using a potato masher, leaving some texture. Add 2 tablespoons of milk and 2 tablespoons of nutritional yeast.
- Once the oats have absorbed the stock (5–7 minutes), add them to the mashed soybean mixture. Stir well to combine.
- Add 1/2 cup panko to firm up the mixture. If the mixture is too dry, add 1–2 tablespoons of plant-based milk to reach the desired consistency. Taste and adjust the seasoning, adding 1/2 teaspoon sea salt if needed, depending on whether you used tamari (you likely will) or soy sauce (likely not). However, let the taste be your guide.
- Line a baking sheet with parchment paper to bake the patties. If you plan to chill them, you can use the same parchment paper.
- Use a 1/3 measuring cup, a burger press, or your hands to form about 9 patties. If mixture is sticky, lightly wet your hands or coat them with a small amount of oil to make shaping easier.
- Optional: Chill the Patties
- Refrigerate the patties for 30–60 minutes (on the parchment-lined baking sheet) to help them firm up. This step is optional but gives the patties a firmer texture.
- If skipping the chilling step, preheat the oven to 375°F.
- Pan-fry: Add 4 teaspoons oil to a large frying pan to pan-fry patties for 5–7 minutes per side until golden brown on medium to medium-high heat (you may need to do this in batches if the pan is too small). Be careful when flipping so they stay together.
- Bake: Place patties on a parchment-lined baking sheet and bake at 375°F for 15–20 minutes, flipping halfway for even cooking
- Serve on buns, wrap in lettuce, or serve over greens with your favorite toppings and condiments, such as lettuce, tomato, avocado, vegan mayo, homemade Thousand Island Dressing, or BBQ sauce.
