I can’t really give enough praise to Better Than Bouillon for it’s flavor. I’m not a real vegetarian because I do eat meat but I used to weigh 245 lbs (I now weigh 135 lbs btw) so in order to maintain this weight I eat vegetarian foods and exercise 5 times a week. Inside, I’m still a fat boy that loves food so I want to taste nothing but the best but that doesn’t mean I have to have a heart attack by the age of 30 to enjoy food.
- 2 cup TVP Flakes (Textured Vegetable Protein)
- 2 Tsp Better Than Bouillon No Chicken Base
- 3 pieces of Garlic minced
- 1/2 cup chopped onion Onion
- 2 diced On-the-Vine-Tomato’s
- 3 chopped leaves of Basil (you want fresh!!!)
- 1/2 cup Whole Wheat Flour (King Arthur seems best)
- 1 Whole Egg and 1 Egg White
You’ll love these Tomato Veggie Burgers with their complex flavors something cross between a pizza and Italian sausage.
The secrete on why their so good (or rather better than store bought) is not what’s in them but how the flavors are obtain from the ingredients. Remember, cooking is a chemistry that requires skill, diligence, and creativity.
I have found that Fire Roasting (actually it’s just broiling but “fire roasting” sounds cool) the Tomato, Garlic, and Onion seriously bring out the flavor of this awesome trinity. I use a cast iron skillet with only a simple spray of oil, a few cranks of the pepper mill, table spoon of smoke flavoring (hickory is my favorite) and nothing more.
Start by combining a cup of TVP with Better Than Bouillon No Chicken Base while Roasting the Tomato, Garlic, and Onion. 
Once the TVP mixture is set and the Roasted Trinity has a few black marks on top combine the two. Add the Basil and place in the fridge for a few hours to meld the flavors and prepare for the addition of flour and egg.
Once chilled and melded, stir and add the flour and then the egg. Patty out, place on cookie sheet sprayed with oil or use parchment paper and bake in a preheated oven at 350 for 5 to 10 minutes. 
Again, cooking times very by geographical location so use common sense on when to flip. Flipping is best done just before the tops turn solid as that is when they’re baked throughout the patty.