Beyond Beef Vegan Patty Recipe

Prepare aromatics

Heat 1 tbs neutral oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent and lightly golden, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine base ingredients

In a large bowl, add the 1 lb plant-based ground. Stir in the cooled onion and garlic, soy sauce, tomato paste, melted coconut oil, smoked paprika, onion powder, garlic powder, salt, black pepper, and lemon zest if using. Sprinkle the vital wheat gluten (or chickpea flour) over the mixture. Use your hands or a sturdy spoon to fold until the mixture is uniform but not overworked — about 20–30 passes. The gluten will help bind and provide chew; omit if you prefer a looser texture.

Form patties

Divide the mixture into 4 equal portions (about 4 oz / 113 g each). Lightly wet your hands to prevent sticking and form each portion into a round patty about 3/4-inch thick, making a shallow depression in the center of each patty with your thumb (this helps patties cook evenly and prevents doming).

Optional chill

For best hold and firmer texture, place formed patties on a plate, cover, and chill in the refrigerator for 20–30 minutes. This step is optional but recommended if you’re using vital wheat gluten.

Preheat pan and toast buns

Heat a heavy skillet or cast-iron pan over medium-high heat. Spread a thin layer of oil (or vegan butter substitute) on cut side of buns and toast them face-down in the pan until golden, 1–2 minutes. Remove and set aside.

Sear patties

Add 1 tbs oil to the hot pan and reduce heat to medium. Place patties in the pan leaving space between them. Cook without moving until a deep brown crust forms, about 3–4 minutes per side. Flip and cook the second side 3–4 minutes. If using vegan cheese, place a slice on each patty in the last 1 minute of cooking and cover the pan briefly to melt.

Check doneness and rest

Plant-based patties are ready when browned and heated through (internal temperature not required, but patties should be hot in the center). Transfer patties to a plate and rest 2 minutes to redistribute juices and firm up slightly.

Assemble burgers

Spread vegan mayonnaise on the toasted bun bottoms (and tops if desired). Place lettuce leaf on the bottom bun, add the patty, top with a tomato slice and any additional condiments you like, then cap with the top bun. Serve immediately.