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Recipe submitted by Susanne Swisher, pookie@erinet.com

Beefless Burgers

Ingredients (use vegan versions):

    1 cup textured soy protein (textured vegetable protein)
    1 cup water
    3/4 cup ground walnuts or pecans
    1/4 cup finely chopped or grated carrot
    1 cup fresh bread crumbs
    1/2 teaspoon garlic powder
    1/4 cup minced onion
    1 teaspoon sweet basil
    1/2 teaspoon oregano
    2 tablespoon soy sauce or Braggs Liquid Aminos
    3/4 cup soy milk
    1/2 teaspoon liquid smoke

Directions:

Combine all ingredients.  Mix well.  Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions.  Fry, or place on Pam sprayed baking sheet, bake at 350 degrees 20-30 minutes, turning once.  Be careful not to over-bake, since it will make the burgers dry.

These may be brushe'd with BBQ sauce 5 minutes before removing from oven.  Serve on a whole wheat bun with Almond Mayonnaise and all the trimmings, lettuce, tomato, onion, pickles, etc.

or- double the recipe, make 1/2 into patties, the other 1/2 into meatballs.  Use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes.  Serve with spaghetti sauce and pasta.

Serves: 6

Preparation time: 1 hour

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I was just curious if the soy milk and the vegan bread crumbs made a sufficient binder for these meatballs.  Or do they fall apart easily?  Has anyone made them? The ingredients sound great.  Thanks.  Lori

Archived comment by: lori

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Hi, I was just wondering if tofu can be substituted for the textured vegetable protein? And if so, how much can be used? Thanx...

Archived comment by: erin

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These burgers are awesome! I added more walnuts for a little more cruch. DELICIOUS!!!

Archived comment by: karen

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How did you make this work? I got mush. Nothing I did helped. I had mush before I got to the soy milk so I didn't add it. The patties fell apart and never cooked in the middle. I must have done something really wrong... what is binding in this recipie? Aaack! (help)

Archived comment by: jen

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I usually find with making burgers (tofu, lentil, bean, etc.) that adding way more of a dry ingredient (be it vegan breadcrumbs, cracker crumbs, wheat flour, etc.) than you think necessary makes the burgers hold together.

Archived comment by: lzrd

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