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High Protein Vegan TVP Burger

Servings 2
Prep Time 30 minutes
Cook Time 15 minutes

Equipment

  • Burger mould and press (Optional)
  • Non stick frying pan

Ingredients

For the Burger

  • 180 g Water
  • 55 g TVP
  • 30 g Pea Protein
  • 1 Tbsp Dark Soy
  • 1/2 Tsp Beetroot Powder
  • 1 Tsp Marmite
  • 1 Tsp MSG
  • 1 Tbsp Methylcellulose
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder

For Frying

  • 2 Tbsp Oil
Metric - US Customary

Instructions

  • Combine the Dry Ingredients: In a large bowl, combine the TVP, pea protein, beetroot powder, garlic and onion powder as well as the MSG. Mix well to ensure all the dry ingredients are evenly distributed.
  • Add the Wet Ingredients: Pour in the water and give the mixture a rough stir. Then, add the dark soy sauce and marmite. Mix thoroughly until there are no dry bits left and the mixture is well combined.
  • Hydrate and Rest: Cover the bowl and let the mixture rest for at least 30 minutes. This allows the methylcellulose and TVP to fully hydrate, which is essential for the burgers to hold their shape and have a meaty texture. The mixture should be quite sticky and hold together well when you're ready to form the patties.
  • Form the Patties: Using a burger mould form the mixture into patties that are about 150g (just over 5 oz) each. If you don't have a burger mould, you can use a cookie cutter or simply shape them by hand.
  • Fry the Patties: Heat a non-stick pan over a low heat. Once the pan is hot, carefully place the patties in the pan. Cook for about 8-10 minutes on the first side, then flip and cook for another 5-7 minutes, or until the burgers are golden brown and cooked through.
  • Serve: Serve the burgers on buns with your favourite toppings, such as lettuce, tomato, pickles, vegan cheese, mayo, and ketchup.

Notes

  • Cook the burgers on low heat to allow the methylcellulose to set. This will help them hold their shape and achieve a nice, meaty texture.
  • If you want a smokier flavor, add a few drops of liquid smoke to the mixture.
  • Make sure the burger mixture is well-hydrated before forming the patties. This will help them stick together and prevent them from crumbling.
Calories: 281kcal

Nutrition

Calories: 281kcal | Carbohydrates: 10g | Protein: 26g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 770mg | Potassium: 97mg | Fiber: 5g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 6mg
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