The Trifecta Burger
A hearty vegan burger patty combining three protein powerhouses: TVP, tofu, and tempeh. Mixed with spicy Sriracha and sesame oil, these burgers are crispy on the outside and perfectly textured inside.
Ingredients
- •1 cup TVP granules
- •1 cup vegetable broth
- •10 ounces extra-firm tofu
- •4 ounces plain soy tempeh
- •½ cup vegan mayonnaise
- •2 tablespoons Sriracha sauce
- •2 tablespoons sesame oil
- •½ cup all-purpose flour
- •2 tablespoons Oil
- •for frying (optional)
Cooking Instructions
- 1.
In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
10 min
- 2.
In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP.
5 min
- 3.
Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.
3 min
- 4.
Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.
10 min
- 5.
Bake at 350°F (180°C, or gas mark 4) for 30 minutes, flipping halfway through, or bake first, then finish off by lightly frying in a smidge of oil until golden and crispy, 2 to 3 minutes on each side.
30 min
