TVP Cacciatore Burgers on mini Portobello buns with horseradish mayo sauce. Mmmmmm. We were so excited about these delicious morsels that I almost forgot to take a photo. The oldest mostly vegetarian son got irritated with the dinner disruption and declared, “Mom! Why are you always stopping dinner to take a picture of your food!?”
These little babies can hold up to grilling. Success. And they taste awesome.
1 c. dry TVP
1 c. chicken flavored vegetable broth
8 oz. sliced crimini mushrooms
1/2 red pepper
1/2 medium onion
1 clove garlic
2 tablespoons low sodium tomato paste
1 tablespoon Worcestershire sauce
1/2 c. grated parmesan cheese
1 c. oat flour (or instant oats pureed into flour)
6 mini Portobello mushroom caps (for buns)
For the sauce:
2-3 tablespoons of mayo (regular, or vegan)
1 tablespoon prepared horseradish
Re-hydrate the TVP with boiling chicken flavored broth. Pulse together in a food processor: onion, red pepper, garlic, and crimini mushrooms until chopped extremely small (do NOT puree). Let the TVP cool to room temperature. Drain off excess liquid. In a mixing bowl, combine TVP, mushroom mixture, oat flour, tomato paste, Worcestershire sauce, and parmesan cheese until well blended. Divide and make into 8 patties. The patties are now ready to bake or grill until browned on both sides.
*We grilled our patties at 400 degrees for 5 minutes each side. We also grilled the Portobello buns.
Apply a dollop of horseradish mayo and enjoy!