How to Make TVP Vegetarian Burger Patties - Textured Vegetable Protein Burger Patties
Recipe type: Vegetarian / Vegan
Serves: 6
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
  1. Combine the tomato sauce, Marmite or Vegamite, garlic granules, chilli flakes, salt and light soy sauce with the vegetable stock.
  2. Pour the mixture into the TVP, stir to combine, cover the mixing bowl and allow this to stand for 30 minutes.
  3. After 30 minutes all of the liquid will have been completely absorbed by the TVP.
  4. Start adding the flour bit by bit, stirring it in thoroughly after each addition.
  5. Once all the flour is added you will notice that the TVP is quite sticky, and looks and behaves almost like real minced meat.
  6. 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.
  7. Drop the patties onto squares of foil or baking parchment and transfer them to a platter.
  8. Cover the platter with cling-wrap and transfer this to your freezer.
  9. 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.
  10. Transfer the fried patties to buns and serve immediately.
Recipe by Whats4Chow at