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.
Ease of cooking: ✔✔✔✔
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