This vegan soy burger recipe is everything you want in a classic patty. High protein, bold flavors, and it comes together with just a few simple steps.
Want something to serve alongside or mix into 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, one of my favorite places was a local food co-op that made the best oat pecan burgers. That co-op has since closed, but the memory stuck. This recipe is my take on that nostalgic favorite.
I use soybeans because they provide a great source of plant-based protein and a hearty texture. They’re seasoned with basil, sage, tamari, and nutritional yeast, and held together with oats and a touch of panko for texture.
Plus, they're freezer-friendly and perfect for meal prep!
Why this recipe works
Partially mashed soybeans and oats give this plant-based burger a texture that holds together perfectly without being too dense. Soy sauce, maple syrup, and nutritional yeast bring out a rich, savory flavor, while basil and sage add a delicious touch.
The stock, plant-based milk, and oil provide moisture, while the oats absorb any excess liquid, keeping the burgers moist and preventing them from drying out. Panko acts as a binder, keeping the patties intact. With plenty of soy protein, fiber, and B vitamins, these burgers are satisfying and healthy.
How to prepare soybeans
- Soaking soybeans before cooking makes them cook faster and easier to digest by softening the beans and breaking down hard-to-digest sugars. If you’re short on time, skip soaking, but it will take a bit longer to cook them.
- Instant Pot (Soaked): Soak 1 cup of dried soybeans overnight. Drain, then cook with 4 cups water on high pressure for 10 minutes. Natural release.
- Instant Pot (Unsoaked): Add 1 cup dried soybeans and 4 cups water. Cook on High Pressure for 35 minutes. Natural release.
- Stovetop: Soak 1 cup of 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
Optional add-ins
Add a sprinkle of sesame seeds, fresh parsley, or green onions to your soy burgers for extra flavor and texture. Sprinkle on top or mix into the patties!
In the kitchen tips
- Partially mash the soybeans for a meaty texture while leaving some chunks. The oats absorb moisture and help keep the patties from being soggy. Add more oats or breadcrumbs if the mixture is too wet.
- For uniform patties, use 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.
- Stock, plant-based milk, and oil keep the burgers moist, while oats absorb excess liquid. If needed, add extra milk or mashed avocado for moisture.
- Want more flavor? Add 1 teaspoon of smoked paprika, 1–2 tablespoons of sun-dried tomatoes (chopped), 1 tablespoon of tomato paste, or a splash of hot sauce to the veggie patty mixture.
- Gluten-free option, swap breadcrumbs with ½ cup of gluten-free breadcrumbs or ground almonds.
- Pan-fry + Bake gives a crispy exterior and tender inside. Skip chilling if you’re in a hurry; the patties will still hold up.
How to store Vegan Soy Burgers
- Refrigerate: Store cooked soy patties in an airtight container for up to 5 days.
- Freeze: Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen or thaw before cooking.
Substitutions
- For soybeans: Black beans or garbanzo beans (aka chickpeas) are good substitutes and will give a slightly different flavor but work similarly in terms of texture and binding.
- No tamari? Swap in soy sauce (just use a touch less salt).
- No panko? Regular bread crumbs work fine in a pinch, or you can even crush up crackers for a similar effect.
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! Use 2–3 tablespoons per slider and shape them ½ inch thick. Cook 2–3 minutes per side (pan-fry) or 10–12 minutes (bake). Perfect with mini burger buns and your favorite sauces.
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.
📖 Recipe
Homemade Vegan Soy Burgers
Ingredients
- 2 cups cooked 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 or bake):
- 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.
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