1 1/2 cups textured vegetable protein
3 slices of lean, smoked bacon
1 medium onion, finely chopped
6 tablespoons butter or margarine
2 cooked carrots, cut into small pieces
1/2 cup bread crumbs
1 egg
3/4 cup beef broth
2 to 4 tablespoons natural yogurt
2 to 4 tablespoons chopped fresh parsley
1 1/2 cups textured vegetable protein
3 slices of lean, smoked bacon
1 medium onion, finely chopped
6 tablespoons butter or margarine
2 cooked carrots, cut into small pieces
1/2 cup bread crumbs
1 egg
3/4 cup beef broth
2 to 4 tablespoons natural yogurt
2 to 4 tablespoons chopped fresh parsley
In a bowl, combine the textured vegetable protein, cover with 1/2 cup warm water, and let it rest for about 15 minutes to hydrate
Preheat a non-stick skillet over medium heat
Add the bacon and cook until crispy, then drain on paper towels
Remove excess fat from the skillet and add 2 tablespoons butter or margarine
Melt in the pan
Add the chopped onion and cook until translucent
Add the cooked carrots and remaining 2 tablespoons butter or margarine
Stir to combine
Mix in the textured vegetable protein, egg, and bread crumbs
Divide into 6 portions
Shape each portion into a rectangle, about 6 mm thick, on parchment paper
Dip one side of each rectangle over the other, overlapping the edges and pressing gently
Baste with remaining butter or margarine and cook for 10 minutes, or until cooked through
Remove from heat and place in a warm plate
Reduce the cooking liquid to half
Mix in natural yogurt and cook, stirring constantly, until heated but not boiling
Pour over the burgers and sprinkle with chopped parsley
Serve immediately, hot
Serves 4-6.
