Homemade Air Fryer Veggies Burgers (Plus Oven Instructions)
Servings:4 burgers
These air fryer veggies burgers are full of fiber and protein and are a breeze to make! Just mix together the pantry-friendly ingredients in a bowl, form into patties, and air fry OR bake. Gluten-free and oil-free options. Oven instructions included.
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
Note 1: Doubling the recipe means you'll use about 1 (15 oz) can of beans, so that works out well. Be sure to rinse and drain, then pat dry to avoid adding extra water to the veggie burger mixture.
Note 2: The vital wheat gluten is best for binding and creating sturdy veggie burgers, but GF flour works well, if needed (I assume due to the starches). You can also use regular or whole grain flour if that's what you have, but note that it doesn't bind as well.
Store leftover veggie burgers in the refrigerator for up to 5 days or freeze for up to a month.
Nutrition
Calories: 188kcal | Carbohydrates: 17g | Protein: 23g | Fat: 4g | Fiber: 6g
