More vegetarian 4th of July ideas. Though these probably won't hold up on the grill, I was pleased with how well they held up in the pan. Rather than using breadcrumbs--which do the job of soaking up moisture, but little else--I tried adding dry TVP right to the sauteed vegetables, covering the mixture, and letting the TVP slowed absorb flavor and any excess moisture. It worked well! And meant that no egg was needed to hold things together. Vegan 4th of July idea!
Do you know TVP (textured vegetable protein)? Wikipedia will tell you more than you really need to know. It's an older vegetarian protein. Pre-Morningstar oeuvre. It's great for camping since you store it dry. To cook with it, you need to hydrate it; it will take on the flavor of whatever liquid you add it to. When hydrated and used in soups or stews, it has a chewy texture.
2 cups chopped crimini mushrooms
1/2 bell pepper
1/2 onion
3 cloves garlic
1 small carrot, shredded
olive oil
1/4 cup tvp
1 (14 ounce) can butter beans, drained
3 tablespoons chopped parsley
salt + pepper
In a medium skillet, saute the mushrooms, pepper, onion, garlic, and carrot in a little olive oil until the vegetables shed much of their moisture. Place this mixture into a large mixing bowl, and add the TVP. Stir to combine, cover, and let sit for at least 10 minutes so the TVP can incorporate/hydrate itself.
After ten minutes, mash in the butter beans, stir in the parsley, and season to taste with salt and pepper.
Form the mixture into patties and cook on an oiled skillet over medium low heat until both sides are toasted and the burger is warmed through.
Makes 6-8 patties.
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