Forget about those store-bought, lab-created Vegan Burgers made with tons of weird ingredients whose names you can't even pronounce. Quickly and easily make your very own scrumptious Vegan Better Burger at home for a fraction of the price, no dictionary required!
First, place the TVP to soak in warm water for at least 10 minutes and drain well.
Meanwhile, sauté the mushrooms over medium heat until brown and fragrant then set aside.
If you have a grating disc for your food processor, equip it and start by grating the beets before mounting the S blade. If not, grate them with a box grater and then place them to the bowl of the food processor. Add the rest of the ingredients but save about half of the rehydrated tvp granules.
Process on pulse, stopping to scrape the bowl as needed, until the mixture is well combined and comes together. Add the rest of the TVP and pulse a few times just to lightly incorporate it; The pieces should remain practically intact.
Form the mixture into 6 equal patties.
To cook the patties, heat a few tablespoons of your favorite cooking oil in a skillet set over medium heat. When hot, add as many patties as you like and cook them for about 3 to 5 minutes per side, until they are nicely browned on both sides. Don't cook your patties over too high heat as you risk burning them before they get a chance to cook on the inside.
Serve hot on a burger bun with your favorite toppings.
I suggest that you cook only as many patties as you plan on eating; leftover uncooked patties will keep well in the fridge for up to several days.
Cooked patties can be reheated over medium-low heat in a covered skillet.
*Keep this mess free: There's really no need to peel the beets, just wash them real good and trim off the ends.**If you can't find TVP, use 12oz (340g) crumbled tempeh instead of the re-hydrated TVP and replace the ground TVP with an equal amount of chickpea flour.