These homemade air fryer veggie burgers are probably the quickest and easiest vegan burger recipe you'll ever make, but most importantly, they're seriously delicious! 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 thanks to TVP, beans, and vital wheat gluten. Make them gluten-free with one simple swap!
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 need a short cut!
So think of this as your short-cut veggie burger recipe, that's both delicious AND healthier than store-bought veggie burgers.
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:
Ingredient Notes
- TVP - textured vegetable protein is usually easy to find in the bulk bins at the grocery store or order 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 seitan category if you need other ways to use vital wheat gluten. To make these veggie burgers gluten-free, use your favorite GF flour blend.
- 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. Use ketchup or BBQ sauce if preferred.
- smoked paprika - adds a naturally smoky flavor.
- oil - optional; 1 tablespoon of oil gives the patties a bit more moisture but isn't required. We really enjoy them both ways.
- apple cider vinegar - a little bit of apple cider vinegar balances 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!
See the recipe card below for quantities and full step-by-step instructions.
How to Make 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.
- 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.
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.
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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.
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, black pepper and/or crushed red pepper flakes.
RELATED: if you like these easy vegan burgers, be sure to try air fryer soy curls.
Equipment & Batch Size
I use the 6-Quart Instant Vortex Air Fryer, but any type of air fryer should work for this recipe.
If you plan to make a double batch, 8 burgers, you'll need to either 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.
Storage
Store leftover patties in the refrigerator for up to 5 days, or freeze for up to 1 month.
More Ways to Use TVP
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 during the final 2 to 3 minutes of cooking.
I suspect 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 piping hot in the middle, you'll know they're done.
More Vegan Burger Recipes
I hope you enjoy these Air Fryer Veggie Burgers. If you try the recipe be sure to leave a comment below to let us know!
Recipe
Homemade Air Fryer Veggie Burgers
Equipment
Ingredients
- 1 cup TVP (textured vegetable protein)
- ⅔ cup hot water
- ¾ cup cooked black beans or kidney beans, rinsed, drained and patted dry - see Note 1
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons soy sauce - or tamari for GF
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil, optional - or smooth raw almond butter
- 2 teaspoons sriracha hot sauce - or ketchup or BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley, optional
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ cup vital wheat gluten - or a gluten-free all purpose flour blend; see Note 2
Instructions
- Preheat air fryer to 350 degrees F or oven to 370 degrees F.
- Combine TVP and hot water in a bowl and stir well.
- In a mixing bowl, mash the beans with a fork. Add the hydrated TVP and all remaining ingredients except the flour/vital wheat gluten. Stir to combine.
- Add the vital wheat gluten/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.
- Form the mixture into a rectangle and divide evenly into 4 pieces. Shape each piece into a patty about ⅝-inch thick. Note: flatter/thinner burgers will be firmer and more dry; slightly thicker patties will be softer and more moist inside. We like them both ways!
- Air fry for 11 to 13 minutes, flipping at the halfway point. The burgers are done when firm and hot in the center and crisp around the edges.
- Alternatively, bake in the oven: place the patties on a parchment-lined baking sheet. Bake for 22 to 25 minutes or until firm and hot in the center. Exact time depends on thickness.
- Let cool for a few minutes then serve on a bun or in a grain bowl or salad.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Hel says
Hello!
Can you replace the TVP with regular protein powder? Unfortunately I am not able to get my hands on TVP where I am based.
Lori Rasmussen says
Hi, the TVP adds texture, in addition to soaking up moisture. If you have access to bulgur or buckwheat groats those would be good swaps.
Joy Manning says
Easy, tasty, freezable, tons of protein. These are everything I want in a vegan burger. I've already made them 5 times and I know they are going to be a summer staple around here.
Lori Rasmussen says
Joy, thanks for the amazing feedback! So happy to hear you're enjoying the recipe.
Deba says
Made this today after reading the email.
I baked enough to freeze them.
This did not disappoint even with my choices.
Lisa says
I'm excited to try these! do you think I could sub in lentils instead of beans? Annoying question I know - lol - but my kiddo and i tend to digest lentils better than beans...if you don't think that will work then I will stick to the recipe as it is =THANKS
Lori Rasmussen says
Hi Lisa - Definitely. Any type of firmer lentil should be fine, like green, brown or black. Hope you enjoy them!
TheTransplantedVegan says
The BEST vegan burger recipe out there. Make this multiple times a month!
Janell says
These are the best vegan burgers on the planet! Not mushy like most bean burgers. Thank you Lori.
Patricia Robling says
I made this using ketchup instead of hot sauce. The burgers are fabulous and I will keep making them. Easy to make and I just ate one without a bun and was full until my next meal.
amy says
I had to use plain flour as I couldn't find vital wheat gluten or gluten free flour at my local shop. The burgers came out bland, I fried them on either side and baked them in the oven. Does using the gluten free flour have a big impact on the flavour??
I also think next time i'll use far less wet ingredients as I found I had to add a lot of flour to combine the ingredients and also some liquid aminos and bbq sauce to bump up the flavour.
Lori Rasmussen says
Hi Amy - You mentioned adding a lot more flour, so I would assume that's why they were bland. Most of the previous comments mention how flavorful they are, so I'm not sure what happened. The burger works best with vital wheat gluten because it binds so well. The other flour option is intended as an "if needed" option. Also, the mixture shouldn't have been too wet unless the beans weren't drained well or something was mis-measured. I would recommend trying again and following the recipe exactly.
James A Clark Jr says
I made the mix on Sunday this week and then made the patties and froze them. Then today I cooked three patties. Mine came out flatter I think because I didn't dry off the black beans after I cooked them and then I doubled the recipe and it made 9 of them not 8. I have a burger press kit. I used the middle form. I fried one and then put two in a microwave unit which is metal and specifically designed to be used int eh microwave to try the air fry method. They came out moist in each instance but the flavor!!! WOW!!! Amazing! I have tried the commercial vegan burgers and they have way too much salt for me as a person with high blood pressure. This recipe is amazing! I had one today!
Victoria Carter Tallent says
Absolutely best vegan burgers ever! So glad I found your site. Only thing I did different is I added some rehydrated corn that needed to be used. The recipe is perfect as written and is the only one I will use going forward.
Susie says
Awesome taste! And excellent the first night for dinner.
How do you reheat them? I microwaved the next day and came out though .
job says
What can be substituted for TVP that is an every day type item? I hate to buy something, even like the soy curls, that I will hardly ever use. If I do buy soy curls how would I use them in this recipe? Dry or wet?
Lori says
Yes, soy curls can be used instead of TVP. Either use the broken small bits in the bottom of the bag, or break them up first - they go in dry (combined with water in step 2).
TVP is going to be the least expensive and easiest to find. And if you live near a store that carries it in the bulk bins, that's an easy way to buy a small amount so you can figure out whether you enjoy it or not. It is very versatile.
Since both TVP and soy curls soak up liquid and provide texture, replacing them gets tricky. Dry bulgur is another option, also sometimes found in bulk. See LC's comment below for another idea. Hope that helps!
Mary Morris says
THANK YOU for the whole foods options!!! I won't use TVP, and I really need a good burger and meatish ball recipe!
LC says
These were good! I didn't have tvp so I cooked 1/4 cup of pot barley which made about 3/4 cup cooked barley. I also added 1/4 cup sunflower seeds. I used black beans, ketchup snd 1T nutritional yeast and all spices. Used rice wine vinegar. Didn't use parsley. Used all purpose flour. The pot barley and seeds gave it more burger like texture. I baked them and they held together well. I hope you post more burger recipes as I'd like to try them!