Recipes for veggie burgers are endless! Some are decent, many are so-so, few are great.
My many attempts at creating the ultimate veggie burger have been no different. There have been many seriously so-so creations over the years. But, from my perspective at least, I think I have finally cracked the code. The recipe presented here is by far my favorite. These burgers are moist yet firm and full of flavor.
Ultimate Veggie Burger
A meatless burger with great flavor and texture.
- 2 cups TVP – textured vegetable protein
- 1 cup boiling water
- 1 cube low sodium mushroom or vegetable stock chopped so it dissolves faster
- 1 tbsp yellow miso paste
- olive oil for sauteing
- 1 onion chopped
- 4 large garlic cloves finely chopped
- 6 shiitake mushrooms roughly chopped
- About 100 g oyster mushrooms roughly chopped
- About 120 g fresh spinach, leaves and stems roughly chopped
- 3 sun-dried tomatoes finely chopped
- 1 cup walnuts
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 3 tbsp nutritional yeast
- Black and/or white pepper to taste
- 3-4 tbsp pure gluten flour (Vital Wheat Gluten) or more as needed
- Start by preparing the TVP by whisking the miso and the stock cube into the boiling water until no more lumps exist, then add the TVP, stir to mix and let it sit for a few minutes until all the liquid has been absorbed. Set aside.
- Heat a bit of olive oil in a large frying pan and sauté the onion, garlic, and mushrooms, with a small sprinkling of salt, for about five minutes until the onion turns translucent and the mushrooms have released their liquid. Add the sun dried tomatoes and spinach and sauté for a minute more until the spinach has wilted. Remove from heat and set aside.
- In a food processor, process the walnuts until roughly chopped, it takes a few seconds only. Add the prepared TVP, the mushroom mixture, the oregano and paprika, the nutritional yeast, and pepper to taste. Process until well mixed but don’t process it to death – you still want texture. So process a few seconds, scrape down, process a few seconds more, scrape down again, and so on until you have a homogeneous mass. Transfer to a bowl and add gluten flour until you get a consistency that is easy to shape but not too dry. Set aside to rest for 15 to 20 minutes.
- Set your oven to 200º C/400º F. Shape your TVP/nut/mushroom mixture into burgers, place them on a baking sheet and brush with a bit of olive oil. Bake for about 30 minutes, gently turning them over after about 20 minutes, until nicely browned on both sides.