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Eggplant TVP Burgers

Eggplant TVP Burgers

This recipe makes enough burgers for a small party. We put ketchup, mustard, and pickles on them.

Makes 8-12 burgers.


  • 1 c TVP (textured soy protein) granules
  • 1 1/2 c boiling water
  • 2 Tbsp vegan Worcestershire sauce
  • 1 c parsley, finely chopped
  • 4 c eggplant, peeled and finely chopped (1/8 inch dice)
  • 1 c all purpose flour
  • 2 large eggs
  • 1 Tbsp paprika
  • 1 tsp thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  1. Stir together the TVP, boiling water, and Worcestershire sauce. Allow to stand 5 minutes.
  2. In a large bowl, blend together the TVP mixture, parsley, eggplant, flour, eggs, paprika, thyme, salt and pepper. Knead for about a minute until the mixture in uniform and adheres together.
  3. Heat a large, heavy skillet or griddle on medium setting. Coat surface with olive oil.
  4. Using hands, form mixture into 1″ thick burgers to to fit your burger buns. Place them an inch apart on the hot surface and cook 5 minutes on each side, or until well-browned and cooked through.
  5. Serve on buns with all the trimmings..

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