Who would make their own veggie burger when the market is flooded with every kind of vegetarian burger you can imagine? There are burgers that bleed, have chia seeds or vegan cheese. So many to choose from so why make your own?
Well cost could be a factor. We’ve see Beyond Burgers as high as $4 per patty. Some of the ingredients like methylcellulose is a great binder but it’s also a really strong laxative. And while there’s a lot of gluten free options in the market, some people have a hard time digesting pea proteins.
We’ve made several kinds of veggie burgers and we use a wide variety of commercial patties also. Tonight we made a quick and simple TVP burger with mushroom bits and left over rice. No it didn’t taste like a Big Mac, even with the special sauce. But it used simple foods with no multisyllabic fillers.
You don’t need any fancy tools, two sour cream lids work perfectly to make any type of burger patty, but we do have a press that we like to use it’s similar to this one from Cuisinart.
DIY Veggie Burger
Ingredients
Instructions
-
In a large bowl combine TVP, boiling water, mushrooms and seasonings (minced onion, salt and pepper). Let sit until the TVP softens about 5-10 minutes. Next stir in two eggs, cooked rice and crackers (optional).
-
Form into patties and grill on hot griddle for about three minutes per side, or until browned.
-
Serve with your favorite burger toppings.
