These burgers are extremely hearty and thick, so they hold together very, very well. You can serve these with a dollop of barbecue sauce and a few onion rings, with some baked beans on the side.
Western Bacon Burger [Vegan]
- 1 cup (96 g) TVP granules
- 1 scant cup (225 ml) vegetable broth
- 1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page 201)
- 1 cup (144 g) vital wheat gluten flour
- 1/4 teaspoon liquid smoke
- 1/2 cup (60 g) nutritional yeast
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1/4 cup (64 g) peanut butter
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (68 g) barbecue sauce, store-bought or homemade (page 190)
- Salt and pepper
- Oil, for frying (optional)
- In a large 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.
- Add the bacon bits, flour, liquid smoke, nutritional yeast, garlic powder, onion powder, peanut butter, maple syrup, oil, barbecue sauce, and salt and pepper to taste to the bowl. Knead together for at least 5 minutes, then let sit for a few minutes to thicken up.
- Form into 4 patties. Refrigerate or freeze until ready to use.
- Cook as desired. Panfry in oil for 3 to 5 minutes per side over medium-high heat, or until a nice crispy crust forms. Air-Fry at 375°F for 16 to 18 minutes.
- Or bake them at 350°F on a baking sheet lined with parchment or a silicone baking mat, uncovered, for 30 minutes, flipping halfway through. These are very sturdy and will hold up just fine on the grill.