Like many foods, veggie burgers vary wildly based on tastes. This happens to be our favorite recipe, adapted from one that was shared with me by Katie at Shamrock Vegan.
Don’t be intimidated by the list of ingredients. Odds are the only two things that you don’t have in your kitchen are TVP and Vital Wheat Gluten for binding (optional).
We combine the dry team in Ziploc baggies (except the gluten) then just add the wet ingredients later on when we’re ready to make them. My (omnivore) husband and our foster baby (12 months) both love the hell out of these burgers. Oh, and if you’re not vegan or vegetarian, they just make a really cheap substitute, they’re worth trying!
In a bowl (or Ziploc bag if you’re wanting to save this for later), round up the dry team:
1 cup TVP
1/4 cup rolled oats
1/4 flour (any kind)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dry mustard
1 Tbsp Nutritional Yeast (optional)
If you’re going to make these now, go ahead and add the wet team:
2 Tbsp Ketchup
2 Tbsp Soy Sauce
1 Tbsp peanut butter, rounded (the spoon, not the peanut butter)
3/4 cup boiling water
Mix all the ingredients together and let set for 15-20 minutes while the TVP soaks up the water and seasoning.
Then kneed in
2 Tbsp Vital Wheat Gluten
Yes, kneed. Just like you would have with meatloaf. Only you’ll wanna do this a few minutes. And you want it about the consistency of ground beef, so if it’s dry add a few Tablespoons of water. Keep mixing this until the gluten is activated and starts pulling apart in strands. There isn’t a ton of gluten, so don’t expect a lot, you just want to see it sticking together rather than crumbling apart.
Anyway, make patties and cook these bitches up! You don’t want them too thick because you want them to cook all the way through and for the gluten to ‘set.’ But brown them up nicely, I cooked them on medium in the tiniest bit of oil for about 10-15 minutes per side.