Tvp Veggie Burgers
I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.
- Ready In:
- 1 1⁄3 cups textured vegetable protein (dehydrated soy)
- 1 cup boiling water
- 2 tablespoons ketchup
- Worcestershire sauce
- soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon marjoram
- 1 teaspoon oregano
- 1 tablespoon parsley flakes
- 1⁄4 cup grated carrot
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped red onion
- 3 finely chopped garlic cloves
- 1⁄2 cup chopped fresh basil
- 1⁄3 cup flour
- Stir TVP into boiling water in a medium mixing bowl.
- Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
- Let stand 10 minutes.
- Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
- Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
- Shape into 6 patties (1/2 inch think or so).
- Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
- I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
- Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.
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I ate half the "patties" before I even cooked them so yummy. Subbed flour for coconut flour. Soy sauce for coconut aminos and added zucchini instead of celery. Mine did not stay together at all so I just scrambled it all up and put them in lettuce cups. If you're not vegan I would suggest binding it with an egg or whatever you vegans use thats like an egg. but it tasted great and I would try it again but with an egg next time.Reply
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