Vegan Burger Patties

Step 1

In a mixing bowl combine the Soy Curls or TVP with the hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any wring out and excess water. Fluff with a work if using TVP.If using soy curls instead make sure to give them a buzz in the food processor after soaking, so that the texture is similar to that of TVP or the rice grains. You want a nice texture not powder.

Step 2

Add the cooked brown rice and the soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices including the tapioca. Use the pulse button to gradually mix everything until combined. DO NOT over process, make sure to keep the nice texture in there, a few quick of pulses is enough.

Step 3

Transfer the mixture to a bowl and fold in the panko bread crumbs. (If you want an extra firm burger pattie that holds tighter together you also might wanna add the vital wheat gluten or or just up the bread crumbs until firm to your liking. You'll have to try both variations and see which one you like best.)

Step 4

Wet or lightly oil your hands and form the mixture into patties. You can make 6 to 8 depending on how big you like them to be.

Step 5

Pan sear each burger in a hot cast iron skillet for a couple of minutes on each side until golden brown. ( I sprayed my skillet with a little oil just enough to keep the burgers from sticking).

Step 6

Alternatively you can cook them inside of a toaster oven and allow to cool off for a few minutes before serving or just throw them on a grill if making the wheat gluten ones.

Step 7

Follow the above recipe then place each pattie on a small sheet of parchment paper. Layer 3-4 patties on top of each other (with parchment paper in between) and place in a glass freezer safe container covered with a lid. When ready to eat you can place the patties directly inside of a toaster oven and cook until golden brown on both sides flipping half way.