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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.1
  • Total Fat: 2.0 g
  • Cholesterol: 46.3 mg
  • Sodium: 281.0 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.3 g

View full nutritional breakdown of TVP burgers calories by ingredient
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TVP burgers

Submitted by: XXSERENDIPITYXX

Introduction

Firstly you'll need to soak dried TVP in hot water to re-hydrate it. For this recipe we'll make a mixture which will eventually make four patties, so we'll soak of a cup of TVP in a covered bowl with cup boiling water and leave to soak for 15 minutes.


You can form the TVP mixture into patties straight way, however we recommend you cover and refrigerate the mixture for at least 20 minutes so it firms up and makes it easier to shape. When you do form the mixture into patties, simply divide the mixture into quarters and roll each quarter into a ball before flattening it down into a patty by pressing the mixture between your hands.

Once all the mixture is formed into patties, add two tablespoons of canola or peanut oil to a small bowl and brush this oil evenly over both sides of each patty. Next, heat a large frying pan over a medium heat and add the burger patties (make sure the pan is nice and hot before adding the patties or they'll stick). Fry for 3 minutes each side.

Finally, cut four hamburger buns in half and top the bottom half of each bun with the cooked burger patty, a little thinly sliced sharp/tasty cheese (about ounce or 15 grams), four or five pickle slices, 1 tablespoons of ketchup, a drizzle of American-style mustard, sliced raw onion, sliced tomato and shredded iceberg lettuce. Place the top of the bun on the burgers and microwave each one for 30 seconds to heat through and melt the cheese.

Firstly you'll need to soak dried TVP in hot water to re-hydrate it. For this recipe we'll make a mixture which will eventually make four patties, so we'll soak of a cup of TVP in a covered bowl with cup boiling water and leave to soak for 15 minutes.


You can form the TVP mixture into patties straight way, however we recommend you cover and refrigerate the mixture for at least 20 minutes so it firms up and makes it easier to shape. When you do form the mixture into patties, simply divide the mixture into quarters and roll each quarter into a ball before flattening it down into a patty by pressing the mixture between your hands.

Once all the mixture is formed into patties, add two tablespoons of canola or peanut oil to a small bowl and brush this oil evenly over both sides of each patty. Next, heat a large frying pan over a medium heat and add the burger patties (make sure the pan is nice and hot before adding the patties or they'll stick). Fry for 3 minutes each side.

Finally, cut four hamburger buns in half and top the bottom half of each bun with the cooked burger patty, a little thinly sliced sharp/tasty cheese (about ounce or 15 grams), four or five pickle slices, 1 tablespoons of ketchup, a drizzle of American-style mustard, sliced raw onion, sliced tomato and shredded iceberg lettuce. Place the top of the bun on the burgers and microwave each one for 30 seconds to heat through and melt the cheese.


Number of Servings: 4

Ingredients

    1 lightly beaten egg, cup oats, finely chopped onion, 3 tablespoons self- raising flour, 1 tablespoon soy sauce, 1 tablespoon ketchup, 1 teaspoon salt and teaspoon pepper 3/4 cup TVP

Directions

see above

Serving Size: 4 burgers

Number of Servings: 4

Recipe submitted by SparkPeople user XXSERENDIPITYXX.





TAGS:  Vegetarian Meals |

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