Vegetarian meaty burgers
Main Dish Meat Substitute • Beef, Meat Substitute, Seitan, Vegetarian
Prep time: 15 mins
Cook time: 45 mins
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Ingredients
- 2/3 c TVP (See Notes for info on soy free)
- 2 c prepared better than bouillon no beef base or any Rich vegetable broth
- 1/4 c ketchup
- 1/4 c vegan Worcestershire sauce
- 1/2 tsp molasses
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp Liquid Smoke
- 1 tsp onion powder
- 1/2 tsp salt
- Ground black pepper
- 2 Tbsp nutritional yeast
- 6 Tbsp white unbleached flour
- 1-1/2 c vital wheat gluten
Directions
- In a large bowl, pour hot broth over TVP and let soften for 10 minutes. Add the remainder of the ingredients, except the vital wheat gluten, and stir to combine. (The flavor at this point will be stronger than the final Burgers because you haven't added the unseasoned vital wheat gluten yet.) Now stir in the vital wheat gluten. You should have a wet seitan dough.
- Let dough rest while you heat the oven to 350 degrees and line a 9 by 13 inch baking dish with parchment paper. Bake covered for 30 minutes for full-sized burgers, or 20 for slider sized patties. At this point, baste the patties with either barbecue sauce or olive oil then turn the patties and baste the other side and bake for 15 minutes more uncovered (or 10 for smaller patties), Or Grill on low heat for 5 - 7 minutes per side.
Notes
- Typically, TVP (textured vegetable protein) is made from soy.
- However, pea-based TVP is now commonly available for people that can't consume soy.
- Faba bean TVP and Canola TVP are also options, but are less widely available than the Pea
- Protein TVP
