Burgers patties

Portions: 12 | Preparation: 2 hours


  • 400 ml of textured vegetable protein
  • 3 cups of mushroom broth
  • 2 tbsp. to s. + 1⁄4 cup vegetable oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, minced
  • 3 tbsp. to s. soy sauce
  • 1⁄2 tsp. liquid smoke
  • 1 C. teaspoon of truffle oil
  • 2 cups of gluten flour
  • 1⁄2 cup nutritional yeast
  • 1 C. celery salt
  • 2 tbsp. 1/2 teaspoon dried basil
  • 1⁄2 tsp. smoked paprika
  • 1⁄2 tsp. white pepper
  • 2 tbsp. mustard powder
  • 1 C. salt
  • Freshly ground black pepper, to taste
  • 2 L low-salt vegetable broth


  1. In a bowl, put the vegetable protein. Pour 2 cups of mushroom broth over the protein to rehydrate it. Reserve.
  2. In a skillet over medium heat, heat 2 Tbsp. to s. vegetable oil. Sauté onion and garlic until cooked but not colored. Remove from fire.
  3. Add the cooked onions and garlic, the rest of the vegetable oil, soy sauce, liquid smoke and truffle oil to the vegetable protein. Mix and set aside.
  4. In a second bowl, combine the gluten flour, nutritional yeast, celery salt, basil, smoked paprika, white pepper and mustard. Season with salt and pepper. Add the textured vegetable protein mixture, then knead in the bowl for a few minutes so that the ingredients stick together as much as possible.
  5. On the work surface, layer 4 layers of cheesecloth, about 45 × 30 cm (18 × 12 inches), and place the dumpling mixture on them. Form a cylinder about 25 cm (10 in) long, pressing the device with your hands to compact it. Wrap tightly in cheesecloth. Tie one end with string, tightening well, then twist the other end to squeeze the dumpling mixture into the fabric. Close with a string, place in a large container with an ovenproof lid, then cover with the remaining vegetable broth. The broth may not completely cover the surface of the dumplings, but that’s okay.
  6. Cover, then bake for 1 hour 30 minutes, turning with tongs halfway through cooking.
  7. When cooking is complete, remove with tongs and place on a cutting board or large plate. Using scissors, cut off the ends of the cheesecloth and gently unwrap. Cotton comes off very well when the roll is still very hot. If it is cold, the cotton will tend to get stuck in the dough. Let cool, then refrigerate for several hours until the “meat” is cold to the center.
  8. Slice meatballs about 1.5 cm thick, or more, as desired.
  9. Before serving, toast the desired number of meatballs over medium-high heat in a pre-oiled pan, about 2 to 3 minutes per side or until browned. Season with salt and pepper. The remaining meatballs can be frozen in an airtight container, sliding a sheet of parchment paper between each. They do not need to be thawed before broiling, but they will require longer cooking.
  10. Save the cooking broth to make the barley and beef soup or the vegetable, pasta and white bean soup. You can also freeze it if needed.

About Victoria Smith

Victoria Smith who hails from Toronto, Canada currently runs this news portofolio who completed Masters in Political science from University of Toronto. She started her career with BBC then relocated to TorontoStar as senior political reporter. She is caring and hardworking.

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