"Tvp" Burgers - cooking recipe

Ingredients

1 cup textured vegetable protein
1/2 cup Egg Beaters egg substitute (or 2 eggs, beaten)
1/3 cup cornmeal
1/2 cup flour
steak seasoning

Preparation

Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.
Spread on a plate (will help it cool faster than if it is in a bowl).
Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).
Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).
Put in a mixing bowl.
Add corn meal, then egg beaters, mix (with hands, get on in there!).
Add flour, mix (it should look weird and yellow-y, that's fine).
Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).
Wrap up, and put in the freezer (to help them freeze together and keep shape).
Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.