Say hello to a flavorful smoky veggie burger recipe!
This smoky veggie burger is easy to make, secretly high in protein (soy curls), and perfect for grilling or on the stovetop!
This smoky veggie burger is infused with flavors and hold itself very well. Either you choose to grill it, cook on the stovetop or even bake it!
Perfect all year round, but even more convenient for barbecue gatherings! Ideal for meal prep and freezable, so you can make it ahead of time!
This recipe is my new favorite veggie burger because the soy curls give it nice meat-like texture. The blend of spice adds a quick of flavors to this smoky veggie burger.
The main ingredients of this veggie burger are soy curls, which makes it rich in protein (around 10gr of protein per serving).
Soy curls are a meat alternative made out of soy, they are widely available in vegetarian/ organic store. They come in dried form and different shapes and sizes. I used the small chunks but any medium-sized soy curls will work. You can also find them online here.
I also used liquid smoke but if you can’t get your hand on it, try to replace it with smoked paprika.
Although it might seem complicated, this recipe is pretty easy to make.
You can make these delicious smoky veggie burger following these four easy steps:
Using a food processor blend the black beans. The food processor is not necessary, but it will ensure a homogeneous texture and the patties will hold better. If you don’t have a food processor, you can mash the black beans by hand using a fork.
Soak the soy curls in hot water for at least 10min to remove the soy flavor. After that, drain and squeeze well to remove all excess liquid so the flavors can infuse the soy curls.
Make sautéed onions and garlic.
Combine everything in a big bowl, form your patties and cook! How easy is that? Right!?
You will love this smoky veggie burger recipe
Full of flavors
Easy to make
High in plant protein
This recipe pairs perfectly with my oven-baked crispy fries and my Moroccan eggplant salad !!
Say hello to a flavorful smoky veggie burger recipe! It’s easy to make, secretly high in protein (soy curls), perfect for grilling or on the stovetop!
- 4 cups soy curls (200 gr)
- 8 cups warm water (240 gr)
- 1 can black beans
- 2 cloves of garlic (grated) (can be replaced with 2 tsp garlic powder)
- 1 red onion (sliced) (big or 2 medium)
- 1 tbsp oil (any flavorless cooking oil will do)
- 2 tbsp tomato sauce
- 2 tbsp panko breadcrumbs
- 2 tbsp ground flaxseed
- 1 1/2 tbsp paprika
- 1/2 tbsp cumin
- 1 tbsp liquid smoke (can be replaced with 1 tsp smoked paprika)
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1/2 tsp vegan worcestershire sauce
- 1/4 tsp chili powder (add more or less)
- salt (to taste)
- pepper (to taste)
In a big bowl, add dry soy curls and warm water and let it soak for at least 10min. Drain the liquid from the soy curls and squeeze well until they are dry to the touch. If the soy curls crumble a little, it's part of the process.
In a food processor, add black beans and blend until smooth.
Heat skillet on medium heat. Once hot, add oil, sliced onions and garlic. Season with some salt and pepper and sauté for 5 min or until the mixture is fragrant, soft and slighly browned.
To a large mixing bowl, add blended beans, soy curls, sautéed onions and rest of the ingredients. Mix well using a wooden spoon or by hand for 2 to 3 minutes. Adjust the consistency. If the mixture is too wet add more panko breads. If too dry, add more tomato sauce.Taste for seasonings and adjust.
Form patties using an ice cream scoop. Scoop some of the mixture into clean hands and shape into patties. This recipe makes about 8 patties.
Once patties are formed, you can cook them right away or freeze them for later use. If freezing, to prevent from sticking place patties individually on a large plate lined with plastic wrap. Freeze for at least 2 hours before storing in a container.
These patties can be cooked or grilled. For cooking, heat skillet on medium heat (you can use the same one for sautéed onions). Add a tbsp of oil and cook for 5min or until slightly browned, flip gently and cook the other side.
For grilling, heat the grill. Brush grill with oil (to prevent sticking) place patties and close lid. Keep in mind that these aren't as firm as meat patties but they will hold their shape if handled gently.
Serve right away, on a burger bun with desired topping!