Mini Burg Recipe
soy protein patty, half-melted cheese, fresh lettuce.
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Ingredients
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Mini Burg Patties
Mini Burg Assembly
Method
Mini Burg Patties
Rehydrate soy protein
Place 1 cup textured soy protein (TVP) in a medium bowl. Pour 1 cup hot water or hot vegetable broth over the TVP, stir briefly, and let sit 5 minutes until liquid is absorbed. Fluff with a fork and squeeze out excess moisture if very wet.
Mix patty ingredients
To the rehydrated TVP add 1/2 cup breadcrumbs, 1/4 cup finely minced onion, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp tomato paste, 1/2 tsp ground black pepper, and 1/4 tsp smoked paprika (if using). Mix thoroughly with a spoon or by hand until a cohesive mixture forms. If the mixture is too loose, add up to 2 tbsp more breadcrumbs; if too dry, add 1 tsp water or soy sauce.
Form mini patties
Divide the mixture into 6 equal portions (about 2 tbsp each) and shape into flattened mini patties about the diameter of your slider buns and around 1/2 inch thick. Press edges gently to compact so they hold together during cooking.
Pan-fry patties
Heat a large skillet over medium heat and add 2 tbsp olive oil. When oil shimmers, add the patties without overcrowding (cook in two batches if needed). Cook 3–4 minutes on the first side until brown and firm, then flip and cook 2–3 minutes more on the second side.
Half-melt cheese
After flipping and with about 1 minute remaining, lay 1/2 slice of cheese on each patty (place 3 patties per whole slice if using 3 slices; adjust to cover). Cover the skillet with a lid for ~30–60 seconds to gently melt the cheese so it is half-melted and gooey but not fully runny. Remove patties to a plate and keep warm.
Mini Burg Assembly
Prepare buns and condiments: If desired, lightly toast the mini buns cut-side down in the same skillet for 20–30 seconds until golden. Mix mayonnaise and dijon mustard (3 tbsp mayo + 1 tsp mustard) in a small bowl for optional sauce.
Assemble mini burgs: Spread about 1/2 tsp of sauce (or plain mayo/mustard) on the bottom of each bun. Place a lettuce leaf on the bottom bun, add a warm soy protein patty with the half-melted cheese, then top with the bun crown.