2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) ((or 2 tsp miso paste))
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
1/4 cup Vegan Mayo ((or neutral oil))
1 Tbsp Blackstrap Molasses
1 Tbsp Soy Sauce ((or Tamari for GF))
1 tsp Vegan Worcestershire
1 tsp Gravy Master ((optional for color))
1/2 tsp Liquid Smoke
1/4 cup All Purpose Flour ((or GF flour for GF))
1/4 - 1/2 cup Breadcrumbs* ((or Oats for GF))
Steps
Rehydrate the TVP in the vegan beef broth (or veggie broth) for about 10 minutes.
Combine the 2 Tbsp of Ground Flax and Water to make the flax egg.
While the TVP and flax egg rehydrate, add everything but the flour and breadcrumbs to a bowl and stir to combine (you can also use clean hands to mix it) to make the marinade mixture.
After 10 minutes, strain and squeeze out the TVP to get rid of any excess liquid.
Once flax egg is thickened and TVP is rehydrated and strained / squeezed, add them to the marinade and combine with clean hands or a spoon / spatula. Add in the flour and breadcrumbs, and combine once again.
A quick note on bread crumbs, I recommend using finer bread crumbs over Panko. Start with 1/4 - 1/2 cup worth and add more as needed.
The mixture should come together easily and form a big meatball. You can make a quick patty and toss it from hand to hand to make sure it won't fall apart.
You can also make a slider patty and fry it up to test out the seasoning if you wish, and then adjust as needed after tasting.
Form patties to preferred size, I recommend 2 oz. for a thin smash style patty. 4 oz. for a normal sized patty.
To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned. Season as you like! When you flip the patty, add a slice of vegan cheese, then a little water to the pan. Cover to steam and melt the cheese, and then load up a bun with all the fixings!
Reviews
paulina on 2026-08-09 (5 stars): making, making this my go-to burger recipe. i lowered the mayo/oil (1 tbsp oil) and didn’t notice anything going wrong, all still delicious.
delaney on 2026-08-02 (5 stars): Another winner! I am paying more attention to sodium, so I did not use any miso or breadcrumbs. Potato flakes are a good no-sodium sub for the breadcrumbs. Also used low-sodium coconut aminos instead of soy or worcestershire or gravy master. Did add a smidge of liquid smoke. I added a heaping tbs of tomato paste. I also recently made mayo from aquafaba where I added a little chipotle. Used that for the mayo.
Had noooo idea what to expect.
Son takes first bite, looks at me with no expression.
"What? No flavor?" I asked.
He takes another bite. Looks at me with no expression. Again.
"This is the most burger-like burger you've made."
I remind him that black bean patties are not supposed to taste like burgers lol.
But this is a kid who would gladly eat a greasy hamburger with mushrooms, onion, cheese, the works. He polished off two of these. Husband said that this was very flavorful. He did not know what to expect texture-wise from the TVP made into this. But now I have an open carton of unsalted veggie broth in the fridge, so I am going to double this recipe this week so I can also have some in the freezer.
Really appreciate you, my friend. It's a joy to put together your recipes and then have everyone enjoy eating them, too.
Elisa on 2026-07-12 (5 stars): Hands down the best homemade burger. It is become a staple and weekly dinner rotation. I will never buy beyond or impossible again as long as I have this recipe. Well done!
Layla Rose on 2026-07-07 (5 stars): Tasty, just the right amount of umami goodness. I didn't use/have mushroom seasoning or any vegan worcestershire sauce. I used matzo meal for the breadcrumbs b/c that's what I have. I used a whole teaspoon of liquid smoke. I put them in the oven. Wanted to let others know that oven works 15 mins at 350. As expected they're a bit on the dry side, even w/a gas stove, but still tasty & textured. I will likely heat them up in a pan for leftovers. Great recipe, great variety for my diet. Thanks Burger Dude!
Jesse on 2026-07-05 (5 stars): Tried these and they are pretty good. Was wondering if you or anyone has added Marmite to the recipe.
Lisa V on 2026-05-23 (5 stars): Made these today and they are delicious! I used 1/4 cup bread crumbs and the burgers are slightly softer than I prefer. Since I only cooked 2 burgers, I think I'll add a little more bread crumbs and see if that firms them up. *Note: The burgers are softer than I prefer, but did not fall apart while cooking or eating. Definitely not a deal breaker for me.
The flavor is perfect!
I cooked in a cast iron pan with a small amount of grape seed oil. The burgers crisped up well.
I'll definitely make these again!
Erin on 2026-05-18 (5 stars): Amazing flavor and texture! I left the mixture in the fridge for 4 or 5 days and the texture was even better the 2nd time.
