High-protein homemade vegan soy burgers made with simple ingredients and big flavor—perfect for meal prep, freezing, or weeknight dinners.
Serving these up as part of your weekly meal prep? Try one of these favorites! Air Fryer Sweet Potato Wedges, Cowboy Caviar, or Garlic Lovers' Pasta Salad!
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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.
What ingredients you need
- Cooked soybeans – Or canned
- Oats – Rolled or quick oats
- Panko breadcrumbs
- Tamari or soy sauce
- Maple syrup
- Neutral oil – Canola, grapseed, or avocado
- Plant-based milk – Almond, oat, soy, etc.
- Nutritional yeast
- Seasonings – Basil, sage, garlic powder, onion powder
- Chili flakes – Optional
- Salt
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.
- Oats: Oats soak up extra liquid as the mixture rests. If your mix feels wet at first, let it sit for 5–10 minutes before adding more oats or panko.
- 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 diced jalapeño.
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.
FAQ
Combining mashed soybeans and oats creates a sturdy mixture that holds its shape. A gentle touch is recommended when flipping.
Yes! Shape the patties, refrigerate for up to 3 days, or freeze for longer storage. Cook straight from frozen or thaw overnight.
Yes! Soybeans are a complete plant-based protein providing all nine essential amino acids. Beyond protein, they are rich in fiber, iron, and beneficial compounds like isoflavones, which have been studied for their antioxidant properties and potential role in heart health. Compared to traditional beef burgers, these soy burgers are significantly lower in saturated fat, making them heart-healthy.
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.
High heat is key for pan-frying. Preheat your skillet with oil over medium-high heat until shimmering. Don't overcrowd the pan, and avoid flipping too early. A crispy crust adds immense flavor and texture.
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.
Serving ideas
- Serve on toasted buns with your favorite toppings, such as lettuce, tomato, red onion, pickles, avocado, or Guacamole.
- Pair with classic condiments like ketchup, mustard, Vegan Mayo, BBQ sauce, or a homemade Vegan Thousand Island Dressing.
- Wrap vegan burgers in lettuce leaves or serve over a bed of greens with your favorite dressing.
- Serve with Grilled Potatoes and Mango Avocado Salsa for your next grill.
Can’t wait for you to try this! If you make it, tag @becomingyouwithjulie on Instagram—I’d love to see. And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Homemade Vegan Soy Burgers
Ingredients
- 2 cups cooked or canned soybeans
- 1 cup oats, either quick oats OR regular rolled oats
- 2 cups low sodium vegetable broth, for regular oats OR, for quick oats, use 1.5 cups vegetable broth
- 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
- ½ teaspoon red pepper chili flakes, optional
- 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
Instructions
- In a medium saucepan, bring low sodium vegetable broth, tamari, maple syrup, oil, garlic powder, onion powder, basil, sage, and chili flakes to a boil. Stir in oats, cover, and let sit 5-7 minutes.
- In a large bowl, mash soybeans with nutritional yeast and plant-based milk. Leave some texture.
- Add oat mixture and panko to the soybeans. Stir until combined. Adjust with milk if too dry, or panko if too wet. Add salt to taste.
- Shape into 8–9 patties using a ⅓ measuring cup or hands. Wet hands if sticky.
- Preheat the oven to 375°F if you plan to bake. If you’re chilling the patties first, wait to preheat until closer to baking time.
- Refrigerate patties 30–60 minutes to firm up (recommended but not required).
Cook:
- Pan-fry: Cook patties in a hot skillet with 4 teaspoons of oil, 5–7 minutes per side, until golden.
- Bake: Place on a parchment-lined sheet and bake at 375°F for 15–20 minutes, flipping halfway.
- Pan-fry + bake: For the best texture, pan-fry first to get that golden crust, then finish in the oven for 10–15 minutes to heat through and firm up.
Notes
- If using canned soybeans, be sure they’re well drained to avoid excess moisture.
Julie Gaeta says
I seriously love these burgers. The texture is spot on, they're super savory, and have so much flavor going on. I usually make a double batch because they disappear fast. Hope you love them too!