These air fryer veggie burgers are one of the quickest, easiest, and best vegan burger recipes you'll ever make. Pantry-friendly ingredients are mixed in a bowl, formed into patties, and cooked in the air fryer or baked in the oven. These vegan burgers are firm and meaty, won't fall apart, low in fat, and high in protein. Make 'em gluten-free with one simple swap!

A loaded veggie burger on a bun against a blue background.

Why This Recipe Works

Quick, filling, high-protein, low-fat, smoky, savory, and tender but not mushy! These are just some of the words that come to mind when describing these air fryer veggie burgers.

One of the things we all love so much about the air fryer is how quickly it cooks foods, right? So I thought it would be fun to create a veggie burger mixture that's equally as quick!

Sautéing ingredients like onion, garlic, and mushrooms is a great way to add flavor and create truly delicious veggie burgers, like these vegan mushroom burgers. But sometimes you just really want a shortcut.

So think of this as your short-cut veggie burger recipe, that's so good it doesn't taste like a shortcut at all!

You'll love this recipe because it's:

seriously low effort - NO chopping or hauling out the food processor
ready in 25 minutes
nut-free with oil-free and gluten-free options
low in fat and high in fiber and plant-based protein
a great base for experimenting with different seasonings
and if you don't have an air fryer you can bake them in the oven!

Jump to:

Why This Recipe Works
Ingredients and Substitutions
How to Make the Veggie Burgers
Baking Instructions
Variations
Equipment Notes & Batch Size
Top Tip
To Serve With Veggie Burgers
Recipe
More Ways to Use TVP
💬 Comments

Fully dressed veggie burger in background with a single patty cut in half in front to show the meaty texture.

Ingredients and Substitutions

TVP - you can usually find textured vegetable protein in the bulk bins at the grocery store or online. I use this TVP from Anthony's.
vital wheat gluten - this is a high-protein flour created from wheat. It's used to make seitan. I have an entire category for seitan recipes if you're looking for other ways to use vital wheat gluten. To make these veggie burgers gluten-free, use your favorite GF flour blend as the binder.
soy sauce - or certified gluten-free tamari.
beans - I've tested the recipe with black beans and kidney beans. Black beans create a more beefy, neutral color (pictured above). Kidney beans add a touch of red color to the burgers (used in the uncooked mixture below).
sriracha - we're not using enough to make the burgers spicy, just enough to add subtle tang and sweetness in the background. Ketchup or BBQ sauce are both great swaps if that's what you have or prefer.
oil - optional; 1 tablespoon of oil gives the patties a bit more moisture and "juiciness" but isn't required. We really enjoy them both ways.
apple cider vinegar - a little bit of acidity enhances the flavors.
seasonings - dried oregano, onion, garlic, and smoked paprika add savory and smoky flavor. If you have dried parsley, go ahead and toss some of that in, too! The herbal notes are a nice touch.

See the recipe card below for quantities and full step-by-step instructions.

How to Make the Veggie Burgers

a 2-photo collage showing how to rehydrate TVP and mix wet ingredients for veggie burgers.

Heat up ⅔ cup water and pour over the TVP. Set aside.
Place the beans in a mixing bowl and mash with a fork. Add all remaining ingredients except the flour/vital wheat gluten, and stir to combine.

a 2-photo collage showing how to combine the ingredients and shape into patties.

Add the vital wheat gluten (or GF 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.
Preheat your air fryer to 350 degrees F (see oven instructions below). Form the mixture into a rectangle and divide evenly into 4 pieces. Shape into patties about ⅝-inch thick. Air fry for 12 minutes, flipping at the halfway point.

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Tip! Air fryers tend to vary, so it's always a good idea to keep a close eye on the food the first time you try any air fryer recipe. You may need to slightly adjust the cook time.

four veggie burgers inside air fryer basket. — This test batch was made with kidney beans; notice the difference in color.

Baking Instructions

If you don't have an air fryer that's no problem! We also tested these veggie burgers in the oven.

Preheat the oven to 370 degrees F, and line a baking sheet with parchment or a silicone mat.
Bake for 22 to 25 minutes, flipping the burgers at the halfway point.

a homemade vegan burger cut in half to show the meaty texture inside the patty.

Variations

Gluten-free - instead of vital wheat gluten use your favorite GF baking blend. I tested the recipe with King Arthur's gluten-free flour.
Oil-Free - if you strictly avoid oil in your diet you'll be happy to know you can simply omit it from the burgers without issue.
Spicy - feel free to add more sriracha, a different hot sauce, extra black pepper and/or crushed red pepper flakes for some kick!

RELATED: if you like these easy vegan burgers, be sure to try air fryer soy curls.

Equipment Notes & Batch Size

I use the 6-Quart Instant Vortex Air Fryer, but any type of air fryer will work for this recipe.

If you plan to make a double batch (8 patties), you'll either need to air fry them in two batches or bake them in the oven.

To prep the burger mixture, you'll also need 1 small bowl to hydrate the TVP, 1 mixing bowl, and a few measuring cups/spoons and utensils.

Top Tip

Air fryers vary quite a bit, so the first time you try any air fryer recipe it's a good idea to keep a close eye on the food. Check the burgers at the halfway point and again during the final 2 to 3 minutes of cooking.

I think our air fryer runs hot compared to others. So you may find you need to slightly adjust the temperature and/or cook time. When the veggie burgers are crisp around the edges and firm in the center, you'll know they're done.