Written By Athena Hart

Juicy Vegan TVP Burger


This juicy ground beef-like texture does not taste like veggies at all. It sticks together during grilling and frying and has a juicy and moist (not mushy) on the inside, but has a crispy crust on the outside. Its also gluten-free!


Why is it the best TVP burger?

Because it tastes like a real beef burger.

  • crisp crust

  • juicy, moist inside

  • shouldn’t fall apart

  • thinner patty

  • seasoned only with salt and pepper

  • low fat meat (less than 20% fat content)

A vegan beef patty should…

  • have a chewy meaty texture

  • not taste like veggies

  • have a sticky texture

  • be easy to make

  • need high-protein ingredients

  • not have fake meat substitutes

And this is exactly what you will get if you try our TVP burger recipe.

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Ingredients

TVP

Onion

Garlic

Black beans

Tomato puree

Rice flour

Tapioca starch

Seasoning – smoked sweet paprika, Worcestershire sauce (we like to use this vegan and gluten-free brand), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt, and black pepper

Turning top into meaty texture

  1. Boil water in a kettle and add veggie stock or bring vegetable broth to boil.

  2. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.

  3. After 10 minutes squeeze the liquid out. You will be left with a moist, soft “minced meat” texture

Precooking onions and garlic

  1. While cooking the TVP to get ready, peel and chop onion and garlic.

  2. Take a frying pan and preheat it to medium heat.

  3. Add a dash of olive oil and the finely chopped onion and garlic.

  4. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

Mixing

  1. Add your choice of beans, sauteed onion and garlic, tomato paste, and spices (smoked sweet paprika, Worcestershire sauce (vegan), oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor.

  2. Blend to chunky texture

  3. Then add soaked TVP and pulse for a couple of times.

  4. Pulse a couple of times. You don’t want to lose TVP’s ground beef texture, but you need to chop them a bit to make sure the burger patties hold together.

    Making TVP patties

    1. To a bowl add the chopped mixture from the food processor with the rice flour and the tapioca starch. Mix with a spatula.

    2. Scoop out a small handful of mixture and roll into a ball

    3. Add to a frying pan

    4. Fry both sides for 4 minutes

Build your vegan burger!

Here is the best part. You can build your own meatless burger with your favorite toppings, or you can try this Big Mac-inspired combination.

  • We started with a toasted burger bun (cut into three horizontally).

  • First, we spread a generous layer of ketchup and hummus on it.

  • Then, add chopped tomatoes and lettuce


ENJOY

Athena Hart
Next

High Protein Pasta