Method for making textured vegetable protein burger

Summary: This recipe uses textured vegetable protein (TVP) and wheat gluten. The texture and flavor of these burgers are incredible, and they are very high in protein: each burger exceeds 38 grams! 

Keywords: textured tissue protein, burger, protein, recipe, vegetarian food 

Related products for this article: Textured vegetable protein (TVP) 

Let's take a look at what we have in these burgers: 

TVP (Textured Vegetable Protein): This makes the base of the burgers and gives them a meaty and chewy texture. If you have never heard of TVP, also called soy protein, it's basically chunks made from soy flour. It's a dehydrated product that can be found in different sizes (from small bits to large chunks) and needs to be rehydrated in hot water before using. It's high in protein, low in fat and usually pretty cheap. 


Vital Wheat Gluten: Gluten helps bind the burgers together and creates a slightly stretchy texture. Vital wheat gluten is also very high in protein. 

Cooked Beans: These add moisture and makes the burgers softer. I went with red kidney beans but white navy beans or black beans will work too. Without the addition of beans, the burgers tend to be a bit dry and not as tender. 

Tomato Paste: In addition to adding flavor, it also adds color. 

Nutritional Yeast: We are not using it to add a cheesy flavor here, but to give it a more savory, deeper flavor. 

Soy Sauce: Instead of using plain salt, soy sauce adds the saltiness + extra flavor. 

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