From The Best Veggie
Burgers on the Planet, Joni Marie Newman, Fair Winds Press, 2011.
I was intrigued with a burger that had fresh salsa as one of
its main ingredients. So I made a fresh tomato salsa for my burgers.
The next stage was to boil a cup of water and pour it over a
cup of TVP granules. It was let stand until the granules had reconstituted. The
little bit of extra water was drained off.
I made taco seasoning from the recipe in the book and it was
amazingly accurate to bought ones. A couple of tablespoons went into the TVP.
Then in went half a cup of flour, half a cup of salsa and a tablespoon of a hot
sauce. It was all left to stand for about half an hour.
The quantity made four patties that were quickly fried and
just as quickly eaten with more fresh salsa on the side and broccolini for
greens.
These were nicely juicy burgers with a touch of the Mexican
about them from the salsa. My intention had been to serve them on a plate with
quacamole, sour cream, salsa and corn chips but, as is often the case,
intentions fall apart as the last moment.
Taste: ✔✔
Ease of
cooking: ✔✔✔✔
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