Sunday, May 11, 2008

TVP+BEEF BURGERS

These patties were made using TVP, a new thing for me! I read about it on a blog several months ago and when I finally came across some, I had to try it!

It is a product made from soy that can mimic meat very well. It can be found in the health food section of Kroger's with things like rice, flax, etc.

I have used it with ground beef and turkey to make tacos(and other things), I have also smuggled it in several soups.

I got it past DH and the kids! That's how great it is! And by great, I mean it is easily hidden.

It's cheap too. I have found 16oz bags for $2 and the way I am using it, mixed with meat, it is going a long way.

Here is how I am using it for the beef patties here:
1/3 cup of TVP -place in a measuring cup that will hold at least a full cup and pour boiling hot water over until it is one cup full (It takes a little more than 2/3 cup boiling water.)

Allow it to soak about 15 minutes.

Mix:
3/4 pound of extra lean ground beef
1 1/2 cup of bread crumbs (whole wheat)
1/4 cup quick oats
1 medium onion, very finely chopped
1/2 cup carrots, finely chopped or grated
3 T Worcestershire sauce
2 t all-purpose meat seasoning (I love Emeril's Essence)
dash or two of black pepper
2 eggs slightly beaten
-then add moistened TVP in as well


Mix well and form into patties.
Cook on sprayed griddle or non-stick pan, medium heat.
These cook up quickly and don't need real high heat.

I served them here with a little slice of cheese melted on them and some sauteed mushrooms!
-Romaine salad and baked potato for sides.-

*This makes about 10 patties.
*If you find that your meat doesn't stick together well, you may need a little more egg and/or bread crumbs added.

(MORE NOTES AND TIPS: I use whatever veggies that I have on hand. Also, I use more liquid in the TVP than required. It gets it really moist and seems to make it less noticeable!)

6 comments:

Traciatim said...

I never thought of the boiling water trick to get it going. I've been trying to figure out how to get TVP in to burgers since we found it superb for sauces, sloppy joes, tacos, and anything else with ground meat. I'll be sure to try this recipe very soon.

Donna said...

Thanks for posting. Do you have a blog? I would love to hear more about what you are doing with the TVP!

Traciatim said...

That list pretty much sums it up. We mostly put it in Lasagna, Tacos, Sloppy Joes, Spaghetti Sauce, and almost anything that takes ground beef. Since I do find the taste just not 'quite right' we end up mixing half TVP and half lean ground beef when cooking so you still get the beefy taste while using less meat, win-win. Even me, one of the pickiest eaters I know can't tell the difference in a 50/50 mix.

Donna said...

Sounds like great ideas!
I have tried it without meat too and I would agree with you.

My DH is pretty picky but I have snuck it, with a 50/50 mix, in just about everything and as long as it was cooked for a bit or done this way- I usually can pull it off!:-) Do you have a blog?

Traciatim said...

Sure don't, just someone searching for some more uses for TVP.

Now that I know the boiling trick I'm pretty sure we could get it in to anything, even meatballs and meatloaf or other things like that.

Donna said...

Well I'm so glad you stopped by here!
BTW, I've tried the TVP/beef in some other things....the only problem that I ever have is sometimes (especially if I add alot of finely chopped veggies) I get the meat too moist and it falls apart.

My meatloafs are either yummy or they are a crumbly mess! lol... But I smuggle ground carrots, onions, peppers, leftover refried beans, ground flax, and all sorts of stuff into it! Guess I push my luck!;-)

If you ever start a blog- please let me know! Sounds like you cook my kind of food:-)!