High Protein TVP Burgers

Directions

• In a big bowl add dry TVP and 1 liter of room temperature water. Let TVP soak for about 20-30 minutes.
• While TVP is soaking, prep all your other ingredients by roughly chopping and keeping aside. Mix all the wet sauce ingredients in a bowl, keep aside.
• After 20-30 minutes, strain TVP in a fine mesh strainer and squeeze out all the excess water by pressing down with hands. Do your best to squeeze out as much water as possible. You may wish to use cheese cloth to strain out all the excess water. We want TVP crumbles to be as dry as possible.
• Transfer TVP to a food processor along with all other ingredients except bread crumbs. Pulse until everything is well combined. If your food processor is not big enough to process all the ingredients, feel free to keep aside about 1 cup of TVP in a large bowl and process the rest of the ingredients. Once done, transfer processed mixture onto TVP that was kept aside. Add bread crumbs, mix nicely with a spatula or hands. Taste test and adjust any seasonings if desired.
• With clean hands, form burger patties one by one (My each patties were about 85 grams) and lay on a baking tray with parchment paper or an air fryer basket. Feel free to lightly spray with avocado oil but not required. Bake or air fry at 400F for about 25-30 minutes. Make sure to flip half way through. If using an air fryer, air fry 2nd batch.
• Once cooked, let patties cool off for about an hour. Assemble your burger with your favorite toppings and enjoy. Store any remaining burgers in an air tight container in the refrigerator for up to 5-7 days or you may way wish to freeze the rest. Check my YouTube video for all the details.