TVP Burgers (Tara McDermott)
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.
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
- 1 Vegex cube (or vegetable bouillon)
- 1 tsp Spike
- 1/2 tsp onion powder
- 1 tsp Gravy Master
- 3/4 cup boiling water
- 1 cup dry TVP
- 1 small onion, diced
- 1 Tbsp oil
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- pinch of black pepper
- 1/2 tsp oregano
- 1 Tbsp soy sauce
- 1/4 cup white flour
Directions
- 1 In a bowl, dissolve the Vegex cube, Spike, onion powder, and Gravy Master into the boiling water.
- 2
Pour the seasoned hot liquid over the dry TVP. Let it soak for 10 minutes to rehydrate.- 3
While the TVP soaks, heat the oil in a skillet over medium heat. Sauté the diced onion until softened and translucent.- 4
Drain any excess liquid from the soaked TVP and mix it with the sautéed onions.- 5
Add the chili powder, garlic powder, black pepper, oregano, and soy sauce to the TVP mixture. Stir well to combine.- 6
Stir in the white flour until evenly distributed throughout the mixture. This helps bind the patties.- 7
Mold the mixture into three flat patties. If the mixture is too sticky, lightly dampen your hands.- 8
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.- 9
Serve the burgers on whole wheat rolls or in pita pockets with your favorite toppings.NoteYield 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.
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