This soybean burger recipe (homemade soy burgers) is made with whole soybeans, oats, and simple pantry seasonings. These soybean patties are firm, flavorful, and hold together whether you pan-fry or bake them.
Pair with grilled potatoes in foil, air fryer sweet potato wedges, or this crispy air fryer potato wedges recipe.
🔍 A Quick Look: Soybean Burger Recipe
- 💕 Why You’ll Love It: High protein, hearty texture, freezer-friendly
- 📝 Recipe Name: Homemade Soy Burgers
- 🕒 Total Time: About 40 minutes
- 👥 Servings: 8-9 patties
- 🎯 Key Ingredients: Whole soybeans, oats, tamari, nutritional yeast
- 🌱 Dietary Info: Vegan, dairy-free
- ✨ Best For: Meal prep, freezer meals, weeknight dinners
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Jump to:
- 🔍 A Quick Look: Soybean Burger Recipe
- Why this recipe works
- Ingredients & Substitutions
- How to Make Homemade Soy Burgers
- Tested Tips
- How to Cook Dried Soybeans (Instant Pot or Stovetop)
- Make It Your Way
- Serving Suggestions
- Storage and Meal Prep
- Homemade Soybean Burgers FAQs
- More High-Protein Soy Recipes
- 📖 Recipe
- 💬 Comments
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, with 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 burger. 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.
This is the kind of soy burger recipe that earns a permanent spot in your dinner rotation.
Build a high-protein vegan bowl with these soybean patties crumbled into bowls with creamy mashed potatoes without milk, sweet corn, and this easy vegan cashew gravy recipe.
Why this recipe works
- Partially mashed soybeans give the patties a hearty, meaty texture without being dense.
- Oats absorb moisture and help these soy burger patties hold together.
- Panko breadcrumbs act as a light binder that keeps the texture from getting gummy.
- Baking or pan-frying both work, so you can cook these homemade vegan soy burgers however you prefer.
- Naturally high in plant-based protein and fiber thanks to whole soybeans, no fillers or isolates.
If you love hearty, freezer-friendly vegan mains, you might also like my vegan lentil meatloaf or this impossible meatball recipe in marinara.
Ingredients & Substitutions
Here's what you'll need to make these soy burger patties:
- Cooked soybeans: You can also use black beans, pinto beans, or chickpeas; they all work, but the texture will be a little softer. If you already have a batch of cooked chickpeas from scratch, those are perfect here.
- Oats: Rolled or quick oats both work (see Notes in recipe card).
- Panko breadcrumbs: Regular bread crumbs work too, or you can crush up crackers for a similar effect.
- Tamari or soy sauce or coconut aminos (adjust salt to taste).
- Nutritional yeast: Boosts umami flavor and rounds out the soybeans.
See the recipe card for the full list and amounts.
How to Make Homemade Soy Burgers
- Step 1: Make the oat mixture, mash the soybeans with nutritional yeast and milk, then combine both mixtures in a mixing bowl.
- Step 2: Refrigerate the patty mixture, then form into patties on a baking sheet.
- Step 3: Cook the patties (either pan-fry, bake, or pan-fry and bake).
Pair these soybean burgers with my cowboy caviar recipe, this mango avocado salsa recipe, or my garlic lovers' pasta salad. It's perfect for your next cookout or grill night.
Tested Tips
- 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.
- 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.
- For a crispy crust, heat your skillet with oil over medium-high heat until shimmering before adding the patties. Don’t overcrowd the pan, and resist flipping too early — let a golden crust form before turning.
- For uniform patties, 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.
- Pan-frying gives a golden brown, crispy crust. Baking ensures the inside is cooked through. You can do either or both (I prefer both).
How to Cook Dried Soybeans (Instant Pot or Stovetop)
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.
Make It Your Way
- Add ½-1 teaspoon smoked paprika or chipotle powder for a smoky flavor.
- Add sriracha, crushed red pepper, or pickled jalapenos carrots onions for heat.
- To make this oil-free, sauté with broth and bake. Add a tablespoon of tahini to the mixture right before forming patties.
- Add in grated carrots, onions, zucchini, peppers, and fresh parsley for a soy veggie burger.
- Fold in sunflower seeds, sesame seeds, chopped walnuts, or pumpkin seeds for a little crunch. Optional, but great if you want to experiment.
Serving Suggestions
- Build your burger: Serve on toasted buns with toppings like lettuce, tomato, red onion, pickles, avocado, or the best homemade guacamole recipe.
- Add condiments: Try ketchup, mustard, Vegan mayo, BBQ sauce, and creamy vegan chipotle sauce.
- Wrap vegan burgers in lettuce leaves or serve over a bed of greens with vegan thousand island dressing.
Storage and Meal Prep
- Fridge: Store cooked vegan soy burger patties in an airtight container for 3-4 days.
- Freezer: Freeze uncooked soy burger patties on a sheet pan until firm, then transfer to a freezer-safe bag. Cook from frozen or thaw overnight in the fridge. They keep up to 3 months.
- Meal prep: This homemade soy burger recipe is ideal for vegan healthy meal prep. Learn more in my vegan meal prep guide. Make a double batch and use them for quick vegan dinners or wraps.
Crumble these soy burgers into protein toppings for salads, into homemade marinara sauce, vegan pink sauce, or veggie spaghetti sauce.
Homemade Soybean Burgers FAQs
Partially mash the soybeans so the mixture binds together, and use oats or panko to absorb excess moisture. Chilling the patties before cooking also helps them hold their shape, and a gentle touch when flipping.
Yes, soybean burgers are healthy. Whole soybeans are a complete plant-based protein providing all nine essential amino acids. Unlike many store-bought soy patties, this recipe contains no isolates or fillers, just whole ingredients.
Unlike store-bought soy burgers (which often use soy protein isolate, flavoring agents, and fillers), these are made with whole cooked soybeans and simple ingredients. The flavor is richer, the texture is heartier, and they freeze and reheat well. Plus, you're able to control sodium and spices.
Soy burgers are typically made from whole soybeans, soy protein, or tofu, combined with binders, seasonings, and vegetables. This homemade version uses whole cooked soybeans for a protein-packed patty with great texture and flavor.
More High-Protein Soy Recipes
Did you try this vegan soy burger recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Soybean Burger Recipe (Homemade Soy Burgers)
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Ingredients
- 2 cups cooked soybeans, well drained
- 1 cup rolled oats
- 2 cups water
- 1 vegan bouillon cube
- 4 tablespoons tamari, or soy sauce
- 1 teaspoon maple syrup
- 2 tablespoons oil, canola or avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried basil
- 1 teaspoon dried sage
- 2 tablespoons nutritional yeast
- 2 tablespoons plant-based milk, like almond or soy milk
- ½ cup panko
- ½ teaspoon sea salt, adjust to taste
- 4 teaspoons oil, for pan-frying
- ½ teaspoon red pepper chili flakes, optional
Instructions
- In a medium saucepan, bring water, tamari, maple syrup, oil, garlic powder, onion powder, basil, sage, and chili flakes to a gentle boil.
- Stir in the rolled oats. Cover and remove from heat. Let sit 5-7 minutes until the oats absorb the liquid and soften.
- In a large bowl, mash soybeans with nutritional yeast and milk. Leave some texture, don’t puree completely.
- Add the oat mixture and panko to the soybeans. Stir until fully combined. The mixture should be thick and hold its shape when pressed between your palms.
- Taste and adjust salt if needed.
- Shape into 8-9 patties, pressing firmly. Wet hands if sticky.
- If baking, preheat the oven to 375°F. If chilling the patties first, preheat the oven during the last 10 minutes of chilling.
- Refrigerate 30-60 minutes to firm up (recommended but not required).
- Either pan-fry or bake the patties (or both for best texture).
- Pan-fry: Heat 4 teaspoons oil in a skillet over medium heat. Cook 5-7 minutes per side until golden brown and firm in the center.
- Bake: Bake at 375°F for 15-20 minutes, flipping halfway.
- Pan-fry + bake (best texture): For the best texture, pan-fry first to get that golden crust, then finish in the oven for 10-15 minutes.
Video
Notes
- If the mixture feels too soft, add 1-2 tablespoons of additional panko and chill for 10 minutes. If too dry, add a splash of milk.
- For a slightly softer texture, quick oats may be substituted for rolled oats. Reduce water to 1½ cups.
- Vegetable broth can be used instead of water - just omit the bouillon cube.
- To make this oil-free, sauté with broth and bake. Add a tablespoon of tahini to the mixture right before forming patties.
- Add in grated carrots, onions, zucchini, and peppers for a soy veggie burger.
- Pan-frying gives a golden brown, crispy crust. Baking ensures the inside is cooked through. You can do either or both (I prefer both).
- For a crispy crust, heat your skillet with oil over medium-high heat until shimmering before adding the patties. Don’t overcrowd the pan, and resist flipping too early; let a golden crust form before turning.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
These soy burgers are one of my favorite easy dinners. I love them loaded up with all the toppings, or even crumbled over mashed potatoes and gravy. Always a hit at our house!