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Home » Recipes » Textured Vegetable Protein Burgers
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Textured Vegetable Protein Burgers

  • 1 cup TVP (Textured Veg. Protein)
  • 3/4 cup Water (boiling hot)
  • 1/4 cup Ketchup
  • 1/2 tsp Oregano, Mediterranean ground
  • 1/2 tsp Marjoram ground
  • 1/2 tsp Garlic Powder
  • 1/4 cup Carrots grated
  • 1/4 cup Celery finely chopped
  • 2 Tbsp Green Onion finely chopped
  • 1 Tbsp Parsley Flakes dried
  • 1/2 cup Vital Wheat Gluten
  • 1 Tbsp Vegetable Oil
  • 1 tsp Sea Salt

Directions

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.

Textured Vegetable Protein Burgers

Rating

*****

Products Used in this Recipe

Entrees
TVP (Textured Veg. Protein)

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Baking Aids
Vital Wheat Gluten

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Baking Aids
Sea Salt

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Ratings & Comments (4)

5 Stars  100%  4
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

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*****
Marilynn June 7, 2012
This came out wonderful! The flavors were really good and baking it gave it a nice crunchy outside. I served it on a bun with mayo, bbq sauce, and avocado. Yum!
*****
Amanda June 19, 2012
Love the texture and flavors of this healthy recipe. Burgers stay together nicely while cooking. Although the recipe was very simple, I made the patties ahead of time and cooked them later for a quick post workout meal. Also served these up at a cookout and they were a crowd pleaser.
*****
Mary Blackledge Corroo January 4, 2013
I've made this recipe twice. It's yummy. The burgers have a nice chewy texture. I serve them with whole wheat buns. It's a filling sandwich but not too heavy. Also my boyfriend's 8 year old daughter liked them! They're kid approved! :)
*****
patty February 24, 2013
This was simply amazing! I made mine in as a meatloaf and topped it with a squeeze of ketchup and spicy mustard. Absolutely dee-lish accompanied by cauliflower mashed potatoes!

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