Tvp Burgers Recipes

TVP VEGGIE BURGERS

Tvp Veggie Burgers image

I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.

Provided by StuYoung

Categories Soy/Tofu

Time 30m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/3 cups textured vegetable protein (dehydrated soy)
1 cup boiling water
2 tablespoons ketchup
Worcestershire sauce
soy sauce
1/2 teaspoon salt
1/2 teaspoon marjoram
1 teaspoon oregano
1 tablespoon parsley flakes
1/4 cup grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
3 finely chopped garlic cloves
1/2 cup chopped fresh basil
1/3 cup flour

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.

"TVP" BURGERS

TVP = Texturized Vegetable Protein, a vegetarian alternative to beef -- good protein content, with very little fat and far fewer calories. This recipe makes 4 "1/4 lb" sized burgers (I use the same burger "press" I use when making "real" burgers) The taste may not fool a beef-burger lover, but put some ketchup/mustard/horseradish sauce (my fave) and it's good eats and better for ya! (and, no, it won't ever fully replace beef burgers in my heart or stomach) 1/4 cup of TVP has: 59 calories, 11 g protein, 7 g carbs, 0.2g Fat 1/4 cup of Egg Beaters has: 30 calories, 6 g protein, 1 g carbs, 0g Fat * SO, since the RZ calculator doesn't understand TVP and Egg Beaters, unless my math is off, the entire TVP burger (without bun) has: 167 calories, 16.4 g protein, 27 g carbs, 0.7g Fat*

Provided by Svenska Kocken

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup textured vegetable protein
1/2 cup Egg Beaters egg substitute (or 2 eggs, beaten)
1/3 cup cornmeal
1/2 cup flour
steak seasoning

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.

Nutrition Facts : Calories 93.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 19.7, Fiber 1.2, Sugar 0.1, Protein 2.4

VEGETARIAN TVP BURGERS

Vegetarian TVP Burgers image

These vegetarian TVP burgers are high in protein and pack a bit of a kick. Feel free to omit the chili powder and cayenne if you prefer a milder veggie burger.

Provided by Jolinda Hackett

Categories Entree Dinner Lunch Sandwich

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2/3 cup TVP
1 1/4 cup vegetable broth (heated)
1 egg ( well beaten )
1 1/2 cups flour
1 onion ( diced )
1 tablespoon ketchup
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt, to taste
Pepper, to taste
Optional: oil for frying

Steps:

Gather the ingredients.
First, combine TVP and hot vegetable broth in a large bowl. Set aside to allow TVP to rehydrate for at least 15 minutes, or until almost all of the vegetable broth liquid has been absorbed. Drain any excess moisture.
Next, combine rehydrated TVP with remaining ingredients and stir to combine well. You may need to add a little more or less flour to get mixture to the right sticky consistency.
Form mixture into patties and fry in oil over medium heat on each side until lightly browned, or grill on a lightly greased barbecue or indoor grill.

Nutrition Facts : Calories 174 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 3 g, Protein 10 g, SaturatedFat 0 g, Sodium 281 mg, Sugar 3 g, Fat 1 g, ServingSize 6 servings, UnsaturatedFat 0 g

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