How to Make TVP Vegetarian Burger Patties - Textured Vegetable Protein Burger Patties
Recipe type: Vegetarian / Vegan
TVP or textured vegetable protein has become an important source of protein for vegetarians and vegans. It is also used in sausages and other meat products as a moisture retainer, as well as in powdered form in many breads. Today we're making TVP burger patties.
- 2⅔ Cup TVP
- 500ml Vegetable stock
- 60ml Tomato sauce / ketchup
- 20ml Marmite / Vegamite (Yeast extract spread)
- 10ml Garlic granules
- 10ml Chilli flakes
- 30ml Light soy sauce
- 10ml Salt
- ½ Cup Strong white bread flour
- Combine the tomato sauce, Marmite or Vegamite, garlic granules, chilli flakes, salt and light soy sauce with the vegetable stock.
- Pour the mixture into the TVP, stir to combine, cover the mixing bowl and allow this to stand for 30 minutes.
- After 30 minutes all of the liquid will have been completely absorbed by the TVP.
- Start adding the flour bit by bit, stirring it in thoroughly after each addition.
- Once all the flour is added you will notice that the TVP is quite sticky, and looks and behaves almost like real minced meat.
- Use your burger press to press out patties a half inch thick by 4 inches in diameter. You can also form the patties by hand but this will take far longer and is quite messy.
- Drop the patties onto squares of foil or baking parchment and transfer them to a platter.
- Cover the platter with cling-wrap and transfer this to your freezer.
- Once the patties are totally frozen, you can fry them over medium heat in a little butter for 4 to 5 minutes per side and they are nicely browned.
- Transfer the fried patties to buns and serve immediately.