Trifecta Burger
[Vegan]
Author Bio
Hold on to your buns, the burger revolution has begun!The Best Veggie Burgers on the...
Hold on to your buns, the burger revolution has begun!The Best Veggie Burgers on the Planet(Fair Winds Press/August 6, 2019/ $22.99) takes the popular veggie burger to the next level of flavor and fun with more than 100 daringly delicious, internationally inspired vegan burgers—burgers that stack up to any patty around (meat-full or meat-free) and will wow not only your vegetarian and vegan friends, but all the skeptics, too.In this revised edition of the original, you'll find more than 30 new recipes featuring healthier options, fewer processed ingredients, and more whole-food, plant-strong ingredients like jackfruit and aquafaba (plus icons for no added oil/salt/sugar, and even more gluten-free recipes!). You'll also find budget-friendly tips and tricks, a "fast-food favorites” section that recreates iconic favorites from popular chains, updated techniques, and alternative cooking methods to include the slow cooker and air fryer. Read more about Joni Marie Newman
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Discover more recipes with these ingredients
Trifecta Burger [Vegan]
The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off. Serve on a toasted bagel or toasted white bun with a generous schmear of Tangy Tahini Sauce (page 189), lettuce, tomato, and sprouts, as pictured. A big helping...
The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off. Serve on a toasted bagel or toasted white bun with a generous schmear of Tangy Tahini Sauce (page 189), lettuce, tomato, and sprouts, as pictured. A big helping of steamed veggies would also complement this nicely.
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Ingredients You Need for Trifecta Burger [Vegan]
How to Prepare Trifecta Burger [Vegan]
- In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
- In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP. Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.
- Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.
- Bake at 350°F for 30 minutes, flipping halfway through. Or bake first, then finish off by lightly frying in a smidge of oil until golden and crispy, 2 to 3 minutes on each side.
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