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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Stir TVP into boiling water in a medium mixing bowl.
2. Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
3. Let stand 10 minutes.
4. Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
5. Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
6. Shape into 6 patties (1/2 inch think or so).
7. Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
8. I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
9. Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.
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