Burgers made with Textured Soy Protein instead of ground meat. Hearty and filling even without meat, so it would be perfect as the main dish for an evening meal.
A pinch Nutmeg
* Burger patties will not bind well if the panko and wheat flour are omitted, so people who are gluten-free should exercise caution.
Direction
[Prepare the Textured Soy Protein]
Place the Textured Soy Protein in a strainer and squeeze out the liquid properly.
[Make burger]
Add olive oil (for stir-frying) to a heated frying pan, and stir-fry onions over low heat until softened. Cool slightly.
Place the strained Textured Soy Protein, the stir-fried onion and the ingredients listed under [A] in a bowl and combine until evenly mixed.
Divide the burger mixture in half and form into 1.5-cm thick patties.
* As far as possible, maintain an even thickness and pack the patties firmly to prevent cracking for perfect grilling.
* If you are not confident about flipping a large burger, divide the mixture into four and make four mini burgers.
Add olive oil (for grilling) to a heated frying pan, place the patties in the pan, cover with the lid, and cook over low heat until cooked through. Fry until golden brown on both sides.
* Serve with your favorite sauce.
Tomato pasta sauce made with Textured Soy Protein. Popular with children and as a pasta topping, this dish is also great for a rice-and-cheese bake or for lasagna. Make a large batch for convenience.
