Textured Vegetable Protein Burgers

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Submitted By Dorothy R. Bates
  • Dietary Specialty
Rating
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  • 3
  • 4
  • 5
Votes: 92
Rating: 3.61
You:
Rate this recipe!
Submitted By Dorothy R. Bates
  • Dietary Specialty
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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. Mix in the oil and vital wheat gluten flour to make a firm mixture.

    Scoop out a packed 1/2 cup of the mixture and shape into a patty.  Repeat until you have 4 formed patties.  Place patties on a greased baking sheet at bake at 350°F for 30 minutes, flipping burger after 15 minutes.  Serve with traditional topping or fresh sautéed mushrooms to make "mushroom burgers".

    *Use tomato sauce instead of ketchup for a lower sugar option.

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Recipe Comments

6 thoughts on “Textured Vegetable Protein Burgers

    1. recipe specialist

      Hi Vincent,
      These burgers can be pan fried though you may want to shape them and refrigerate them for 10 minutes or so to help them maintain their shape when fried.

      Reply
    1. recipe specialist

      Hi Alicia,
      These should be able to be frozen for up to 3 months. We would suggest cooking them first and then reheating in the oven or on the stovetop.

      Reply

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