These TVP burgers are a testament to the versatility of textured vegetable protein. By rehydrating the dry TVP in a seasoned broth of Vegex, Spike, and Gravy Master, you create a base that is deeply savory and packed with umami. The addition of sautéed onions, chili powder, and garlic transforms the mixture into a flavorful, cohesive patty that holds together beautifully. With a texture that mimics ground meat, these burgers are perfect for a quick weeknight dinner or a satisfying lunch. Serve them on whole wheat rolls with your favorite toppings for a meal that feels indulgent yet healthy. They are especially great for meatless Mondays or for anyone looking to reduce their meat consumption without sacrificing flavor. Simple, budget-friendly, and incredibly tasty.
TVP Burgers (Tara McDermott)
Description
These TVP burgers are a testament to the versatility of textured vegetable protein. By rehydrating the dry TVP in a seasoned broth of Vegex, Spike, and Gravy Master, you create a base that is deeply savory and packed with umami. The addition of sautéed onions, chili powder, and garlic transforms the mixture into a flavorful, cohesive patty that holds together beautifully. With a texture that mimics ground meat, these burgers are perfect for a quick weeknight dinner or a satisfying lunch. Serve them on whole wheat rolls with your favorite toppings for a meal that feels indulgent yet healthy. They are especially great for meatless Mondays or for anyone looking to reduce their meat consumption without sacrificing flavor. Simple, budget-friendly, and incredibly tasty.Ingredients
Directions
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In a bowl, dissolve the Vegex cube, Spike, onion powder, and Gravy Master into the boiling water.
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Pour the seasoned hot liquid over the dry TVP. Let it soak for 10 minutes to rehydrate.
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While the TVP soaks, heat the oil in a skillet over medium heat. Sauté the diced onion until softened and translucent.
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Drain any excess liquid from the soaked TVP and mix it with the sautéed onions.
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Add the chili powder, garlic powder, black pepper, oregano, and soy sauce to the TVP mixture. Stir well to combine.
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Stir in the white flour until evenly distributed throughout the mixture. This helps bind the patties.
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Mold the mixture into three flat patties. If the mixture is too sticky, lightly dampen your hands.
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Heat a small amount of oil in a clean skillet over medium heat. Fry the patties until nicely browned on each side, about 3-4 minutes per side.
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Serve the burgers on whole wheat rolls or in pita pockets with your favorite toppings.
Note
Yield Note: This recipe makes approximately three small burgers. For a larger group, consider doubling or tripling the batch.
Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days. They can also be frozen for later use.
Substitutions: If you don't have Vegex or Gravy Master, you can use a standard vegetable bouillon cube and a dash of smoked paprika for depth.
