Sunday, November 11, 2007

In Pursuit of the Perfect Burger

Wow, it's like some crazy post-fest this weekend! You gotta love Vegan MoFo! Anyway, the boys wanted burgers tonight for dinner, so I thought I would try to create some out of TVP. I had good success with making TVP sausage patties, which I posted here back in September. So, I used essentially the same recipe but added more herbs like sage and parsley, about a tsp of soy sauce, and upped the gluten flour to 2 tbsp. I kept the patties thin (the recipe made 4) and fried them in a bit of oil.

OK, so the end result tasted great, looked great (the pic is of an uncooked patty) and the boys loved them (so maybe I should be happy). But, the texture was all wrong--mushy. So, I am soliciting any advice on how to achieve a more "meat-like" texture. A little help here?


Jen said...

I have always had problems getting the texture "just right" on homemade burgers. I think a strong binder is key - I've had some success mixing in fine flours like cornstarch, tapioca flour, or garbanzo bean flour, etc. They add a little bit of crispiness when they are lightly pan-fried. Keep us informed when you find a great solution!

VeggieGirl said...

wow, the burger-patty looks and sounds delicious - too bad the texture was off! I've never made my own burger-patties, so I'm afraid I can't provide much help here :0( maybe some oats or breadcrumbs?

Happy Herbivore said...

artichoke is my favorite food!

Steam it in a really large pot -- just about 1/2" inch of water on the bottom (you'll need to turn the artichoke every 10 mins) shake in dashes of every green flakey herb you got or italian seasoning. When the insides of the leaves are soft, its done. It takes about 45 mins to an hour but worth every second!!!!

The vegetarian likes to dip his into vegenaise but I eat mine plain.

vegan nurse said...

I know this is an old post, but I am new to vegan world and your blog site (LOVE IT!). I tried this recipe but with the following exceptions: left out the chickpeas, breadcrumbs, oil and onion. Instead I added onion and garlic powder. I upped the gluten flour to 1/2 cup. I baked at 400 degrees for 12 minutes on each side. Turned out great!