Prep 15 mins
Cook 10 mins
TVP = Texturized Vegetable Protein, a vegetarian alternative to beef -- good protein content, with very little fat and far fewer calories. This recipe makes 4 "1/4 lb" sized burgers (I use the same burger "press" I use when making "real" burgers) The taste may not fool a beef-burger lover, but put some ketchup/mustard/horseradish sauce (my fave) and it's good eats and better for ya! (and, no, it won't ever fully replace beef burgers in my heart or stomach) 1/4 cup of TVP has: 59 calories, 11 g protein, 7 g carbs, 0.2g Fat 1/4 cup of Egg Beaters has: 30 calories, 6 g protein, 1 g carbs, 0g Fat *** SO, since the RZ calculator doesn't understand TVP and Egg Beaters, unless my math is off, the entire TVP burger (without bun) has: 167 calories, 16.4 g protein, 27 g carbs, 0.7g Fat***
- 1 cup textured vegetable protein
- 1⁄2 cup Egg Beaters egg substitute (or 2 eggs, beaten)
- 1⁄3 cup cornmeal
- 1⁄2 cup flour
- steak seasoning
- Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.
- Spread on a plate (will help it cool faster than if it is in a bowl).
- Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).
- Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).
- Put in a mixing bowl.
- Add corn meal, then egg beaters, mix (with hands, get on in there!).
- Add flour, mix (it should look weird and yellow-y, that's fine).
- Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).
- Wrap up, and put in the freezer (to help them freeze together and keep shape).
- Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.