Quote:
These are simple to make with pantry ingredients. They are absolutely
delicious on a bun with special sauce, lettuce, tomatoes, onions,
ketchup and mustard.
Dry Ingredients:
2 cups TVP
1 T garlic powder
2 T onion powder
1/2 t oregano
1 t sage
1 t paprika
2 T flax meal
1/3 c nutritional yeast
3/4 cup ground oats
1 cup dry breadcrumbs
Wet Ingredients:
2 cups boiling water
2 T light miso
1 T braggs or low sodium tamari (you can increase it to 2 T, but start
with 1 so it's not too salty)
1/2 t liquid smoke (even if you don't like liquid smoke, try it once
in this recipe. You don't taste the smoky taste, but it adds an
amazing flavor to the burgers)
4 T ketchup
1 1/2 T dijon mustard
1 T toasted sesame oil (again, very important to the flavor so don't
subsitiute this the first time)
1 T balsamic vinegar
Method:
combine the wet ingredients into the dry ingredients and chill. Use
1/2 cup of mixture per burger and cook in a cast iron on medium heat
for around 4 minutes a side. I like to make mine really flat and thin.
They taste really good if they get a little brown, so don't worry
about that.
Yield around 10 burgers
**You may need to add a little more or less breadcrumbs depending on
the humidity and the TVP you use.
They freezer great as well, and you can microwave them for a quick
sandwich.
Special Sauce:
1/2 cup vegenaise or nayonaise
2 t onion powder
1 large garlic clove, pressed
1 T sweet relish
1 T dijon mustard
2 T ketchup
1/8 tsp liquid smoke (optional)
pepper to taste
Haven't made the special sauce, but I'll be sure to report if I do. If you're going to grill these as we did, add 1/2 c vegetable oil to the mix and bake @ 400* 10 min per side and chill overnight. I know the extra oil makes them not so low cal, but it really helps them hold together on the grill. They brown quickly so keep the heat down a bit and flip frequently. Totally worth the effort, great crowd pleaser!These are simple to make with pantry ingredients. They are absolutely
delicious on a bun with special sauce, lettuce, tomatoes, onions,
ketchup and mustard.
Dry Ingredients:
2 cups TVP
1 T garlic powder
2 T onion powder
1/2 t oregano
1 t sage
1 t paprika
2 T flax meal
1/3 c nutritional yeast
3/4 cup ground oats
1 cup dry breadcrumbs
Wet Ingredients:
2 cups boiling water
2 T light miso
1 T braggs or low sodium tamari (you can increase it to 2 T, but start
with 1 so it's not too salty)
1/2 t liquid smoke (even if you don't like liquid smoke, try it once
in this recipe. You don't taste the smoky taste, but it adds an
amazing flavor to the burgers)
4 T ketchup
1 1/2 T dijon mustard
1 T toasted sesame oil (again, very important to the flavor so don't
subsitiute this the first time)
1 T balsamic vinegar
Method:
combine the wet ingredients into the dry ingredients and chill. Use
1/2 cup of mixture per burger and cook in a cast iron on medium heat
for around 4 minutes a side. I like to make mine really flat and thin.
They taste really good if they get a little brown, so don't worry
about that.
Yield around 10 burgers
**You may need to add a little more or less breadcrumbs depending on
the humidity and the TVP you use.
They freezer great as well, and you can microwave them for a quick
sandwich.
Special Sauce:
1/2 cup vegenaise or nayonaise
2 t onion powder
1 large garlic clove, pressed
1 T sweet relish
1 T dijon mustard
2 T ketchup
1/8 tsp liquid smoke (optional)
pepper to taste
