Trudy's "Beefy" Burgers

It has been 5 years since I began cooking vegan food and this is the first time I have ever used TVP. I had a bag of it sitting on the shelf but for some reason, I never tried it. So the other day I opened the bag and created one of the best burgers EVER!

TVP is a defatted soy flour product that you rehydrate with boiling water. It comes in granules or chunks and can be prepared to taste like beef or chicken. If you have ever had vegan "chicken" or "beef" at a Chinese restaurant, you have probably had TVP. It's also an ingredient in many store-bought vegan products.

I know TVP or texturized vegetable protein can be a controversial ingredient since it is highly processed. However, many people love it because it really lends a "meatiness" to dishes, it's inexpensive, easy to use and it's gluten-free. If the way the TVP is processed is an issue, there is also TSP, texturized soy protein, which is supposedly processed in a healthier way.

Anyway, I had the bag of TVP and wanted to try it out. The burgers I made were the closest thing I've tasted to actual beef burgers. They were reminiscent of the burgers I used to get at diners or better fast-food places. I even had a serious meat-eater try them and he loved them!

If you, like me, loved the taste of meat and want a burger that tastes like the ones you used to eat, this is the burger for you. I love burgers made with beets, beans or eggplant, but sometimes I want to satisfy a craving for a favorite familiar food. This is the compassionate way to do that.

These are called Trudy's "Beefy" Burgers because Trudy, The "V" Word spokescow, wholeheartedly approves of them.

No cows were harmed in the making of these burgers and that's all that matters to me...and to Trudy. Enjoy!

Trudy’s “Beefy” Burgers

GF

Makes 6-8 burgers

1 1/3 cups water

1 “beef” bouillon cube

1 ½ cups TVP granules

1-15 oz. can black beans, rinsed and drained

¼ cup oats

2 Tbs. arrowroot

½ cup mushrooms, chopped

½ red onion, minced

2 Tbs. ketchup

1 Tbs. vegan, gluten-free Worcestershire sauce

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. chile powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. Kosher salt

½ tsp. black pepper

¾ cup chickpea flour, divided

In a small saucepan, bring the water to a boil and dissolve the “beef” bouillon cube in it to create a broth. Place the TVP granules in a bowl and cover them with the boiling broth. Let them sit for 15 minutes or until the liquid is absorbed.

Add the black beans to a large bowl and mash them, keeping a few intact. Add the oats, arrowroot, mushrooms and onions to the beans and mix. Add the ketchup, Worcestershire sauce, herbs and spices to the mixture and combine using a rubber spatula or wooden spoon.

Add the TVP to the bean mixture and mix until everything is well combined. Add up to ½ cup of chickpea flour, a few spoons at a time, mixing it in with the spatula or your hand until the burger mixture is at a consistency that feels like it is holding together.

Cover the bowl and refrigerate the mixture for at least 30 minutes. When you are ready to make the burgers, remove the mix from the refrigerator and make the burger patties. I usually use a 3 ½” cookie cutter to make perfectly formed, dense, thick burger patties but I want these to be thinner so I only fill the mold half-way up. You can just make them by hand but try to make them all the same size. I also find they hold together better when they are made in the mold. Pour the last ¼ cup of flour on a plate and lightly coat both sides of each burger patty before frying.

Heat the oil in a cast iron skillet over medium-high heat. Cook the burgers until browned, about 6 minutes per side. You may want to flip them carefully several times to ensure that the inside cooks while the outside doesn’t burn. You do, however, want the outside to char a bit and form a nice crust. If your skillet is small, cook 2 burgers at a time so there is room in the pan. Serve on a bun with your favorite toppings.

The "V" Word: Say it. Eat it. Live it.