The Trifecta Burger

Ingredients for The Trifecta Burger

• 240ml (96 g) TVP granules

• 240ml (235 ml) vegetable broth

• 275g (280 g) extra-firm tofu, drained and pressed

• 110g (112 g) plain soy tempeh

• 120ml (112 g) vegan mayonnaise, store-bought or homemade

• 2 tablespoons (34 g) Sriracha sauce

• 2 tablespoons (30 ml) sesame oil

• 120ml (62 g) plain flour

• Oil, for frying (optional)

How to make The Trifecta Burger

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 177°C (180°C, or gas mark 4) 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.