RatingYields8 Servings
Category, ,

A burger patty made with TVP and VWG, plus lots of umami from mushrooms, mushroom powder, Marmite, tomato paste, and a beafy broth base.

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Ingredients

 2 tbsp Olive Oil
 3 Large (or 4 Small) Cloves of Garlic
 6 oz Crimini Mushrooms, Sliced
 ½ Large Onion, Chopped
 3 Large (Or 4 Small) Finely Chopped Garlic Cloves
 ½ cup Cooked Red Kidney Beans, mashed with a fork (or other beans)
 2 tbsp Soy Sauce(or liquid aminos)
 2 tbsp Tomato Paste
 1 tbsp Olive Oil
 1 tsp Paprika
 1 tsp Salt
 1 tsp Black Pepper
 1 tsp Porcini Mushroom Powder(or make some from grinding dried porcini mushrooms)
 1 tsp Marmite
 1 tsp Liquid Smoke
 ½ cup Extra Beaf-Style Broth 1/4 cup up to 1/2 cup, depending on consistency

Directions

1

In a large enough bowl to hold all you burger mix, rehydrate 1 cup of TVP with 7/8 cup of very hot/boiling beaf broth. You can make your own beaf broth by following the recipe here.

2

Heat 2T of olive oil in a frying pan on medium-high. Once hot, add sliced mushrooms and stir until they begin to lose moisture. (About 3 minutes.)

3

Add the 1/2 chopped onion and continue to cook for about 5 minutes. Mushrooms should be starting to get browned and onions beginning to sweat.

4

Add the finely-chopped garlic and continue to cook everything until the mushrooms are brown and the onions are slightly caramelized, about another 5 minutes.

5

Set the pan aside to cool, and turn on the oven to preheat to 350 degrees F.

6

In a small bowl mash the beans with a fork until almost pasty.

7

Add the beans into a food processor bowl, and to that add the rest of the ingredients through the liquid smoke.

8

Add the mushroom/onion/garlic mixture to the food processor, and puree until the mixture forms a smooth paste. If it stays too chunky, add another 1/4 -1/2 c extra beefy broth or water, until the ingredients are easily processed together.

9

Once fully combined, add the processed ingredients into the bowl with the TVP and mix well.

10

Add the VWG to the mixture until well incorporated.

11

Lay a piece of parchment paper on a baking sheet.

12

Form the mixture into 8 burger patties and place on the sheet lined with parchment paper.

13

Place patties in the pre-heated oven for 20 minutes. Then flip the patties and cook for another 20 minutes.

14

The patties will firm up a bit once they've cooled, but they are ready to eat if you don't mind them softer. I prefer to let them cool to room temperature and then store in the fridge for up to a week or freeze them. When freezing, cut the parchment paper from cooking into rectangles around the patties and use it to separate them for easy removal. Then defrost them slightly in a microwave for about 30 seconds or leave at room temp for about 30 minutes. Then they are ready to be finished on the grill or in a pan until heated through.


Nutrition Facts

Servings 8


Amount Per Serving
Calories 158
% Daily Value *
Total Fat 6g10%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 521mg22%
Potassium 498mg15%
Total Carbohydrate 11g4%
Dietary Fiber 4g16%
Sugars 3g
Protein 17g34%

Vitamin A 4%
Vitamin C 5%
Calcium 8%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp Olive Oil
 3 Large (or 4 Small) Cloves of Garlic
 6 oz Crimini Mushrooms, Sliced
 ½ Large Onion, Chopped
 3 Large (Or 4 Small) Finely Chopped Garlic Cloves
 ½ cup Cooked Red Kidney Beans, mashed with a fork (or other beans)
 2 tbsp Soy Sauce(or liquid aminos)
 2 tbsp Tomato Paste
 1 tbsp Olive Oil
 1 tsp Paprika
 1 tsp Salt
 1 tsp Black Pepper
 1 tsp Porcini Mushroom Powder(or make some from grinding dried porcini mushrooms)
 1 tsp Marmite
 1 tsp Liquid Smoke
 ½ cup Extra Beaf-Style Broth 1/4 cup up to 1/2 cup, depending on consistency

Directions

1

In a large enough bowl to hold all you burger mix, rehydrate 1 cup of TVP with 7/8 cup of very hot/boiling beaf broth. You can make your own beaf broth by following the recipe here.

2

Heat 2T of olive oil in a frying pan on medium-high. Once hot, add sliced mushrooms and stir until they begin to lose moisture. (About 3 minutes.)

3

Add the 1/2 chopped onion and continue to cook for about 5 minutes. Mushrooms should be starting to get browned and onions beginning to sweat.

4

Add the finely-chopped garlic and continue to cook everything until the mushrooms are brown and the onions are slightly caramelized, about another 5 minutes.

5

Set the pan aside to cool, and turn on the oven to preheat to 350 degrees F.

6

In a small bowl mash the beans with a fork until almost pasty.

7

Add the beans into a food processor bowl, and to that add the rest of the ingredients through the liquid smoke.

8

Add the mushroom/onion/garlic mixture to the food processor, and puree until the mixture forms a smooth paste. If it stays too chunky, add another 1/4 -1/2 c extra beefy broth or water, until the ingredients are easily processed together.

9

Once fully combined, add the processed ingredients into the bowl with the TVP and mix well.

10

Add the VWG to the mixture until well incorporated.

11

Lay a piece of parchment paper on a baking sheet.

12

Form the mixture into 8 burger patties and place on the sheet lined with parchment paper.

13

Place patties in the pre-heated oven for 20 minutes. Then flip the patties and cook for another 20 minutes.

14

The patties will firm up a bit once they've cooled, but they are ready to eat if you don't mind them softer. I prefer to let them cool to room temperature and then store in the fridge for up to a week or freeze them. When freezing, cut the parchment paper from cooking into rectangles around the patties and use it to separate them for easy removal. Then defrost them slightly in a microwave for about 30 seconds or leave at room temp for about 30 minutes. Then they are ready to be finished on the grill or in a pan until heated through.

Jen’s Vegan Burgers