Veggie Turkey Burgers

Last night we had “turkey” burgers for dinner. I just kind of threw things together and hoped for the best and damn! they were awesome. The problem with a lot of veggie burgers (with mock meat or otherwise) is that they tend to fall apart. Precooking them in the oven helps out with this issue, but you need to be careful not to dry them out completely.

Out of the oven and into the frying pan!

Faux “Turkey” Burgers


Ingredients:

1 package of Yves Meatless Ground Turkey (or other veggie crumble-type product)
6oz beer
1/2 cup bread crumbs (preferably homemade)
1 tablespoon garlic powder
2 tsp. red pepper flakes
fresh ground pepper
2 tsp. salt (less or more to your liking)
squirt of ketchup

To Do:

Preheat oven to 325F. Mix together all ingredients with your hands in a bowl. If the mixture is too dry, add more beer or ketchup (usually, I would use an egg to bind everything, but with the 30 a Week Project going, I only have 3 eggs to last me the week). Form into 4 patties.

Place patties on parchment paper or silpat and then on a cookie sheet. Bake in the oven for about 10 minutes to firm them up. Spray a cast iron skillet with olive oil spray (or just a few teaspoons of olive oil) and heat until a drop of water sizzles on the skillet (alternatively, use any frying pan you’ve got). Put patties on the skillet and lower heat to medium. Cook on each side for about 7 minutes or so.

Top with cheese, caramelized onions, lettuce, whatever you want!

Serves four.

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5 Comments on “Veggie Turkey Burgers”

  1. P says:

    Having just eaten one of these for lunch, I can confirm that they are also very tasty leftovers. There’s another version of the same burger that Tina makes with black beans rather than veggie turkey that is also very tasty. I’ve eaten many a Boca Burger in my life and enjoyed them, but a thick homemade patty will be better pretty much every time. Plus, if I was to nerd out and perform a cost analysis, I’m willing to bet that they are far less expensive than a package of Bocas (at least when you make them with beans – maybe not to much with mock meat).

  2. jen says:

    Hi, I’m so glad you guys have this blog. Last year around this time when I was planning a reduced food budget I was looking for something like this. This year I hope to reduce even more, and your blog is a great reference for our household of 2 vegetarians!

    I was curious how you treat alcoholic beverages in your weekly budget. I have tended to count them under “food” if in a recipe like this one, but not if it is to drink (that’s generally under my entertainment budget).

    Thanks again for this blog – will enjoy following your progress!

    -Jen

  3. P says:

    Hi Jen,

    Technically, we aren’t including alcohol in our grocery budget. That said, however, I don’t think we tend to buy booze on a weekly basis. When we do have drinks, we usually hang out at somebody’s home rather than at a bar, which is of course exponentially less expensive. So we might be a couple bottles of wine every few weeks or some hard alcohol every couple of months.

    In general, $30/week definitely doesn’t cover our overall household budget – we still pay for all sorts of amenities like internet access and our phone bill and what not. I guess we kind of consider occassional boozing to be one of those amenities.

  4. April says:

    Hi! I just discovered this blog and decided to start at the beginning! So far, I love it! Don’t know if I’m brave enough to give it a go with the boyfriend just yet.

    In regards to this recipe, I was wondering if any leftovers can be frozen for later use? We eat a lot of Morningstar burgers and it’d be great to make a batch of these and have them frozen for when we need them.

    • tinaspins says:

      Welcome to $30/Week! You can definitely freeze them and they’re easy to heat up in a microwave, oven or on the stove top. I usually under-cook them, wrap in foil or clingwrap and then put them in a freezer safe bag. Let me know how it goes!


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