Soy BurgersBy Mary Curtis
In addition to patties, you can use this recipe to form balls (to add to your favorite tomato sauce and pasta) and to form a loaf (to replace traditional meatloaf). While this page provides you with information on the kitchen equipment you will need plua complete instructions, you can download my recipe in p.d.f. file with more details about t.v.p. and how to work with it successfully.
- Small mixing bowl with a lid (instead of a lid, you can also use foil or plastic wrap to cover the bowl)
- 1 fork
- Small frying pan
Yield: about 12 3-inch diameter patties, may vary due to size or moisture levels; adjust mositure to suit your climate
- 1 cup t.v.p. (textured vegetable protein)
- 1 egg
- one-quarter cup oil (approximately) - choose your favorite quality oil, such as olive or peanut, according to your flavor preference
- 4 slices bread or 6 crackers or 1 large matzah - this is only approximate as you might add more or less depending on moisture levels in your climate
- one-quarter cup flour, white or whole wheat
- a few sprinkles of salt and pepper (red, black, or both); salt is not necessary to this recipe and individuals can season at the table, if you prefer
- between one-half and 2 cups hot water - this amount depends on moisture levels of your climate; you will only add enough water to completely moisten (hydrate) t.v.p. (see instructions below)
- olive oil for cooking patties - a small bottle will do; I recommend olive oil because of its taste and heat resistance, however, you can use any quality, heat resistant, oil of your choice
- In a small mixing bowl, add everything except the last two ingredients (the hot water and the oil for cooking the patties)
- In a separate container, measure the full 2 cups of water although, depending on your climate, you may not be using all of it. Begin adding the hot water in half-cup increments. You do not have to exactly meaure this but just a little at a time, pouring for a second or two.
- Stir vigorously with a fork after each addition of hot water.
- Continue adding hot water, following by vigourous stirring, until your mixture is moist and sticky. If you add too much water so that your mixture is too loose, just add more t.v.p., a handful at a time, and drizzle oil over the top; then stir vigorously again with your fork.
- Moisten your hands with water. Now, begin kneading your mixture between your fingers inside your bowl. Knead for about 30 seconds up to a minute or so until you feel stickiness which will build up through kneading. Cover your bowl and refrigerate it for about 20 minutes; if this is too long, you can instead put your bowl into the freezer for between two and five minutes; just make sure that your bowl and mixture is chilled when you remove it so you can better work with your mixture.
- After removing your bowl from the refrigerator or freezer, place your bowl on your work counter or table.
- Coat the bottom of your frying pan with a thin layer of olive (or your preferred oil for cooking). Begin heating your oil on medium heat. Get the oil hot enough so that a bead of water bounces off of it.
- Roll some of your chilled mixture into a ball about the size of a golf ball.
- Next, flatten the ball between the palms of your hands; do not press too hard to make the patty too thin, it should about one-quarter-inch thick. If you do not get it right, just reshape into a ball and press again. Now, place the patty into your frying pan.
- Continue with steps 8 and 9 until you fill your pan without crowding them; leave a little space around each patty so you can work with them with your spatula.
- Immediately after filling your pan with patties, "wake up" each patty to prevent them from sticking to the bottom of your pan. Here is how you "wake up" each patty: use the space around each patty to get your spatula under the edges of each patty while they are still cooking. Start with the first patties you put into your pan earlier and work your way around all of them. Monitor your heat while doing this; if they are cooking too fast, lower the heat - the patties should be slowly frying.
- When done "waking up" the patties (previous step 11), gently press your spatula on the top of each patty.
- Continue cooking for about 2 minutes.
- Flip each patty over with your spatula.
- After flipping, gently press the top of each patty with your spatula. Do this gently so as to not completely flatten them all the way.
- Cook another 2 minutes.
- Remove to your serving plate.
If you still have more raw, mixture, add more oil to the pan and continue making patties to finish uncooked mixture (steps 8 through 17). Uncooked mixture cannot be saved for later as it will not successfully hold together. If you have too many patties for one meal, simply wrap extra cooked patties in foil and refrigerate or freeze them. Unfrozen, refrigerated, patties will keep for a day. When you are ready to use those extra patties, heat them in a warm (200-degrees Fahrenheit) oven for a few minutes.
To make vegetarian balls: Prepare the mixture up through step 8 above; the only difference here is that you should add a little more oil into your pan so that the layer is at least one-quarter inch thick. Instead of the balls into patties (step 9), place them into your frying pan. Leave a little room around each. Begin rolling them around in the oil a little, starting with the first ones. Cook a few seconds and repeat rolling the balls around again. Continue until the balls are crisp on all sides. Remove to serving plate or put them into pasta sauce.
To make vegetarian loaf: Prepare the mixture through step 6. Oil a loaf pan with a coating of olive (or your preferred vegetable) oil. Preheat your oven to 275-degrees Fahrenheit and make sure your oven shelf is in the center of your oven. Shape your chilled mixture into a loaf and place it into your oiled pan. If you desire, top your loaf with ketchup or barbecue sauce. Bake for about 30 minutes. Remove to your serving plate.