TVP Veggie Burgers
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.
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.
- 1/2 teaspoon salt
- 2 tablespoons ketchup
- 1 cup boiling water
- 1/2 cup chopped fresh basil
- worcestershire sauce
- 1/3 cup flour
- 1 teaspoon oregano
- 1/2 teaspoon marjoram
- 1/4 cup finely chopped red onion
- soy sauce
- 1 tablespoon parsley flakes
- 3 cloves
- 1/4 cup grated carrot
- 1/4 cup finely chopped celery
- 1 1/3 cups textured vegetable protein (dehydrated soy)
- Carbohydrate 14.3545958291651 g
- Cholesterol 0 mg
- Fat 0.186131280855517 g
- Fiber 1.40851581538788 g
- Protein 1.76702221287275 g
- Saturated Fat 0.0277848871551279 g
- Serving Size 1 1 patties, 6 serving(s) (110g)
- Sodium 68.2658820748707 mg
- Sugar 12.9460800137772 g
- Trans Fat 0.071197596592347 g
- Calories 60 calories
Step-by-step
- Stir TVP into boiling water in a medium mixing bowl.
- Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
- Let stand 10 minutes.
- Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
- Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
- Shape into 6 patties (1/2 inch think or so).
- Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
A Home Cook's Quest: Recreating the Perfect Veggie Burger
As a busy mom, finding quick and healthy meals for my family is always a top priority. We try to eat a lot of vegetables, but sometimes it can be a challenge to get the kids excited about them. That's why I was so thrilled when I discovered the amazing veggie burgers at McMaster University's Bridges Cafe. They were so flavorful and satisfying, a real game-changer in our quest for healthier eating. Naturally, I had to try and recreate them at home!
My initial attempts were…less than stellar. I tried various recipes, tweaking ingredients and techniques, but nothing quite captured the magic of those cafe burgers. It was frustrating, but I wasn't about to give up. I knew there was a delicious, healthy meal waiting to be discovered in my kitchen. My determination fueled my experimentation, and finally, after many trials and errors, I perfected a recipe that truly lives up to the original. This recipe is not just about making veggie burgers; it’s about creating a satisfying, healthy meal that the whole family will enjoy, and knowing that I made it from scratch is incredibly rewarding.
The journey wasn't just about replicating a taste; it was about understanding the ingredients and their interaction. I learned to appreciate the subtle nuances of each element, from the hearty texture of the textured vegetable protein (TVP) to the vibrant freshness of the herbs. I experimented with different cooking methods, discovering that a little bit of chili powder in the pan added an extra layer of delicious depth. And the best part? My kids actually love these veggie burgers! It’s a huge win for a busy mom, who's trying to balance a full-time job, managing a family, and keeping my kitchen healthy and exciting.
The recipe is surprisingly simple, making it perfect for a quick weeknight dinner. It’s incredibly versatile too – feel free to experiment with different herbs and spices to customize the flavor to your liking. I’ve found that adding a sprinkle of different cheeses before cooking enhances the texture and flavor, as does adding a dollop of sour cream or your favorite dipping sauce. But more than the deliciousness of the burgers, this experience taught me the satisfaction of creating something delicious and healthy from scratch, a skill I'll carry with me forever. This is more than just a recipe; it’s a testament to the joy of cooking and feeding my family. I hope you love them as much as we do!
