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Burgers Bourguignonne's picture
  Butter/Margarine 4 Tablespoon
  Onions 10 Small, peeled
  Carrots 5 Medium, chopped
  Mushrooms 6 Large, chopped
  Celery stick 1 , chopped
  Textured vegetable protein/6 vegetable burgers, cubed 4 1⁄2 Ounce (1 Packet Of Chunks)
  Plain flour 2 Teaspoon
  Vegetable stock/Water 3/4 cup if using vegetable burgers 1 1⁄2 Cup (24 tbs)
  Paste 1 Tablespoon
  Vegetable extract/Soy sauce 1 Teaspoon
  Red wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh parsley 3 Tablespoon
  Chopped fresh thyme 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste

Melt the butter in a large saucepan, add the onions and saute for 2-3 minutes.
Add the remaining vegetables and saute them for 5-6 minutes, stirring often.
Add the TVP chunks to the saute and brown for 3 minutes over a low heat.
Mix the flour into a paste using a little of the vegetable stock.
Add this paste, the tomato paste and the yeast extract to the saute.
Stir in the remaining vegetable stock and the wine, bay leaf, garlic and herbs.
Reduce the heat, cover, and simmer for 30-40 minutes until the chunks are tender and the flavours well developed.
Season to taste with the salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2015 Calories from Fat 591

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 31.7 g158.5%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 1525.9 mg63.6%

Total Carbohydrates 221 g73.6%

Dietary Fiber 64.4 g257.6%

Sugars 90 g

Protein 88 g176.4%

Vitamin A 1139.5% Vitamin C 313.5%

Calcium 98.8% Iron 101.8%

*Based on a 2000 Calorie diet

Burgers Bourguignonne Recipe