“TVP = Texturized Vegetable Protein, a vegetarian alternative to beef -- good protein content, with very little fat and far fewer calories. This recipe makes 4 "1/4 lb" sized burgers (I use the same burger "press" I use when making "real" burgers) The taste may not fool a beef-burger lover, but put some ketchup/mustard/horseradish sauce (my fave) and it's good eats and better for ya! (and, no, it won't ever fully replace beef burgers in my heart or stomach) 1/4 cup of TVP has: 59 calories, 11 g protein, 7 g carbs, 0.2g Fat 1/4 cup of Egg Beaters has: 30 calories, 6 g protein, 1 g carbs, 0g Fat *** SO, since the RZ calculator doesn't understand TVP and Egg Beaters, unless my math is off, the entire TVP burger (without bun) has: 167 calories, 16.4 g protein, 27 g carbs, 0.7g Fat***”

Ingredients Nutrition


  1. Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.
  2. Spread on a plate (will help it cool faster than if it is in a bowl).
  3. Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).
  4. Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).
  5. Put in a mixing bowl.
  6. Add corn meal, then egg beaters, mix (with hands, get on in there!).
  7. Add flour, mix (it should look weird and yellow-y, that's fine).
  8. Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).
  9. Wrap up, and put in the freezer (to help them freeze together and keep shape).
  10. Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a