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Epicurious

The Trifecta Burger

4.3

(7)

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The Trifecta BurgerRockport Publishers

The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off.

Ingredients

6 Burgers

1 cup (96 g) TVP granules
1 cup (235 ml) vegetable broth
10 ounces (280 g) extra-firm tofu, drained and pressed
4 ounces (112 g) plain soy tempeh
1/2 cup (112 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (34 g) Sriracha sauce
2 tablespoons (30 ml) sesame oil
1/2 cup (62 g) all-purpose flour
Oil, for frying (optional)

Preparation

  1. Step 1

    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.

    Step 2

    In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP.

    Step 3

    Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.

    Step 4

    Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.

    Step 5

    Bake at 350°F (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.

From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.
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Reviews (7)

Back to TopTriangle

  • the flavor was very good but it fell apart.

    • springfield

    • Chicago

    • 6/11/2019

  • This stuck together well, but was pretty bitter. I don't know why. My husband wasn't able to eat it. I used homemade broth, mayonnaise, and Sriracha. My tofu had herbs in it. It needed some salt.

    • BlueMona

    • Montreal, Canada

    • 3/24/2013

  • My husband has only been a vegetarian for 5 days now :) but he LOVED this recipe. This is a great recipe to try even if you're not vegan/vegetarian. It was so yummy and definitely packed with protein. We did fry it as suggested, and I think it helped with the texture. We really enjoyed this burger and will probably make it again... and again.

    • KandD

    • 3/5/2013

  • While I was visiting, my sister made these for me as I am a vegan. She did not have any TVP, so used quinoa instead. They were AMAZING! I am definitely going to make these at home. Thanks Patty!

    • gtasue

    • Toronto

    • 8/29/2012

  • This was great. We are not a vegetarian family but everyone enjoyed these and we'll make them again. I cut back on the Sriracha sauce (1 tbsp) and that was just right for us.

    • npallan

    • 3/25/2012

  • I enjoyed this recipe. Baking them for 15 minutes on each side gives them a crispy exterior and the consistency is perfect. I made sliders out of them. I used wheat dinner rolls, wasabi coleslaw, and more sriracha on top. If you're new to tofu, don't forget to press the water out of it before you start cooking. The other ingredients add enough moisture.

    • metaldave

    • 11/30/2011

  • Er, no I would not make these again. Terrible.

    • Anonymous

    • Halifax NS Canada

    • 7/3/2011

TagsVeggie BurgerBurgerAmericanTofuTempehMainLunchDinnerVegetarianVeganNut FreeDairy FreeQuickEasyWeeknight MealsMeal PrepOven BakeMicrowaveCookbooks
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