Best Plant Based Burger
Best Plant Based Burger
Equipment
- 1 Griddle
Ingredients
- 2 cups cooked brown rice
- 2 cups TVP crumbles or soy curls
- 2 cups hot water
- 2 garlic cloves, minced
- 3 tbsp beets, cooked and grated
- 4 tbsp tapioca starch
- 1 tbsp smoke paprika or 1 tsp liquid smoke
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tbsp nutritional yeast
- 2 tbsp soy sauce
- black pepper to taste
- ⅓ cup bread crumbs or panko
- 5 tbsp vital wheat gluten (use if you want to grill them)
Instructions
- In a mixing bowl, add hot water to TVP, and allow to soak for 20 minutes or until most of the liquid is absorbed. Fluffy with a fork.
- Add rice, TVP, soy sauce, smoked paprika, beets, spices including the tapioca and process in a food processor. Pulse to gradually combine everything. Do not over process.
- Transfer the mixture to a bowl and fold in the bread crumbs until firm enough for your liking. If you want a firmer burger for the grill or BBQ, add the vital wheat gluten.
- Wet your hands to form the mixture into patties or your hamburger press. This should make 6-8 large burgers. Chill burgers for 1 hour to allow them to set up.
- These burgers can be frozen from this, divid them with parchment paper.
- These can be grilled or cooked on a BBQ.
Video
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