"Tvp" Burgers

1. 1

   Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.

2. 2

   Spread on a plate (will help it cool faster than if it is in a bowl).

3. 3

   Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).

4. 4

   Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).

5. 5

   Put in a mixing bowl.

6. 6

   Add corn meal, then egg beaters, mix (with hands, get on in there!).

7. 7

   Add flour, mix (it should look weird and yellow-y, that's fine).

8. 8

   Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).

9. 9

   Wrap up, and put in the freezer (to help them freeze together and keep shape).

10. 10

    Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.

* Per serving · 4 servings · Values may vary.

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