Homemade Soy Burgers

High-protein homemade vegan soy burgers made with simple ingredients and big flavor—perfect for meal prep, freezing, or weeknight dinners.

Pair these soy burgers with grilled potatoes in foil, air fryer sweet potato wedges, crispy air fryer potato wedges recipe, or this easy cowboy caviar recipe.

Years ago, I used to shop at a small local co-op that made these oat pecan burgers that were unexpectedly incredible. The place was simple—fresh food, kind people, and a strong sense of community. It’s been gone for years now, but I’ve never forgotten those burgers.

This recipe is my version of that memory: plant-based, protein-packed, and deeply satisfying.

I use soybeans because they provide a great source of plant-based soy protein and a hearty texture. And a mix of basil, sage, tamari, and nutritional yeast gives them a delicious savory flavor that works every time.

This hearty burger is freezer-friendly, meal prep–ready, and just the kind of recipe that earns a spot in your regular rotation.

Why this recipe works

• Partially mashed soybeans give the patties a hearty, meaty texture without being dense.
• Oats absorb excess moisture and help the burger patties hold together.
• Panko breadcrumbs act as a light binder that keeps the texture from getting gummy.
• Depth: Tamari provides deep umami through fermented soy, while nutritional yeast contributes a distinct savory, almost 'cheesy' flavor profile, building complex layers of taste.
• Seasoning: The combination of basil and sage offers a slightly peppery backdrop, while the garlic and onion powders provide savory notes. The maple syrup, though small in quantity, subtly balances the umami and prevents the burger from tasting flat.
• Vegetable broth and plant-based milk add moisture and richness.
• Oil helps prevent drying out, especially during baking or pan-frying.
• Naturally high in protein and fiber, thanks to whole soybeans—no fillers or isolates.
• Makes a great main for summer holidays. Find more ideas in my vegan 4th of July recipes, vegan Labor Day recipes, and vegan game day recipes collections.

What ingredients you need

• Cooked soybeans – Or canned
• Oats – Rolled or quick oats
• Tamari or soy sauce
• Seasonings – Basil, sage, garlic powder, onion powder

See the recipe card for quantities.

Optional add-ins

• Sesame seeds – Add a toasty, nutty crunch (mix in or sprinkle on top before cooking).
• Fresh parsley or cilantro – For brightness and color.
• Green onions – A kick of flavor that pairs well with plant-based burgers.
• Chopped sun-dried tomatoes – For a tangy, umami-packed bite.
• Grated carrot or zucchini – Adds moisture and a veggie boost.
• Smoked paprika, chipotle powder, or a few drops of liquid smoke – For a smoky flavor.
• Chopped nuts or seeds – Walnuts, pumpkin seeds, or hemp seeds for a bit of crunch and healthy fats. These are optional, but great if you want to experiment.

How to prepare soybeans

Cooking soybeans from scratch is easy and budget-friendly. Soaking helps reduce cook time and improves digestibility, but if you're short on time, you can skip it.

• Soaked (Instant Pot): Soak 1 cup dried soybeans overnight. Drain, add 4 cups water, and cook on High Pressure for 10 minutes. Natural release.
• Unsoaked (Instant Pot): Add 1 cup dried soybeans + 4 cups water. Cook on High Pressure for 35 minutes. Natural release.
• Stovetop Method: Soak 1 cup 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 need

• ⅓ 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

In the kitchen tips

• Use canned soybeans for convenience: Short on time? Canned soybeans work great! Just rinse and drain them well before using—excess liquid can throw off the texture.
• Partially mash the soybeans: After countless batches, I've learned a partial mash is key. This helps bind the patties and keeps them from being mushy.
• Shape: For uniform patties that cook evenly, use a ⅓ cup scoop, 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.
• Refrigerate before cooking (if you can): Chilling the mixture for 30–60 minutes firms up the patties and makes them easier to handle. But if you're short on time, you can skip it—they’ll still hold together.
• Pan-fry + Bake: Pan-frying gives a golden brown, crispy crust. Baking ensures the inside is cooked through. You can do either or both (I prefer both).

Substitutions and additions

• For soybeans: Black beans, pinto beans, or chickpeas (aka garbanzo beans). The texture will vary slightly, but still works great.
• Tamari: Use soy sauce or coconut aminos (adjust salt to taste).
• Panko: Regular bread crumbs work fine in a pinch, or you can even crush up crackers for a similar effect.
• Plant-based milk: Any unsweetened milk works—almond, soy, oat, or cashew.
• Vegetable Broth: Water with 2 vegan bouillon cubes.
• Smoky flavor: Add ½–1 teaspoon smoked paprika or chipotle powder.
• Umami boost: Try a spoonful of tomato paste, miso, or finely chopped sun-dried tomatoes.
• Fresh herbs: Mix in chopped parsley or cilantro for a fresh twist.
• Extra crunch: Fold in sesame seeds, sunflower seeds, chopped walnuts, or pumpkin seeds.
• Spice: Add sriracha, crushed red pepper, or pickled jalapenos carrots onions.

Serving ideas

• Build your burger: Serve on toasted buns with toppings like lettuce, tomato, red onion, pickles, avocado, or homemade guacamole.
• Add condiments: Try ketchup, mustard, Vegan Mayo, BBQ sauce, creamy vegan chipotle sauce, or a homemade vegan thousand island dressing.
• Make it low-carb: Wrap vegan burgers in lettuce leaves or serve over a bed of greens with your favorite dressing.
• Pair it up: Round out the meal with this cowboy caviar recipe, this mango avocado salsa recipe, or my Garlic Lovers' Pasta Salad—perfect for your next cookout or grill night.

Storage

• Refrigerate: Store cooked soy patties in an airtight container for 3-4 days.
• Freeze: Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen or thaw before cooking.

Homemade Soy Burgers FAQs