Tvp Burgers Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Drain and rinse beans in a colander.
• In a blender, combine beans and eggs. Blend until smooth, some chunks will remain. Depending on strength of blender, additional water may be useful.
• In a bowl, season blended bean mash to taste. Add chopped veggies if desired. Add cumin, chili powder, garlic salt, etc. Add prepared, rehydrated TVP(follow directions on package)- mix thoroughly.
• Slowly add flour to bean and TVP mix, stir until mixture is thickened.
• To cook, spread a patty sized amount onto a non-stick baking sheet. Bake at 400°F until outside of patty is crispy and browned. Freeze leftover bean mash in small containers. Mash thaws well when using a microwave's defrost feature.

Steps:

• In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in the grated carrot, chopped celery, chopped green onion and parsley flakes. Blend together well with hands. Mix in the vital wheat gluten flour to make a firm mixture.
• Divide mixture into 6 equally shaped balls and flatten to form patties (about 4" wide).
• Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned.
• Serve with fresh sautéed mushrooms to make "mushroom burgers".