Zesty TVP Burgers

I am saddened to have to report that the saga of my hip injury continues, and I would be shirking the truth if I said the pain was lessening with my efforts of rest, stretching, and anti-inflammatory medications, as indeed it continues to worsen, making me all the more anxious to find the cause. I mustn't allow myself to become discouraged, though! Sometimes learning opportunities just appear in unusually disguised forms...

And at least I can still cook! Well, actually, I'm not supposed to stand in the kitchen and cook, but you just can't tell a foodie that she's not allowed to go to work and she's not allowed to cook...

Thus, last night I found myself with a few leftover polenta rounds from Sunday night... and decided to make TVP burgers to go atop them!

Zesty TVP Burgers

3 eggs, beaten
1 T prepared yellow mustard
1 T red chili paste
1 T Worcestershire sauce (vegetarians and vegans, make sure to use a veg version of Worchestershire sauce, as some brands do contain fish)
1 tsp Cajun seasoning
2 T dehydrated minced onion
1/4 tsp garlic powder
1.5 lbs frozen, pre-cooked TVP (if one preferred, these would also work very nicely as turkey burgers, using 1.5 lb ground turkey breast instead)
1/2 cup breadcrumbs

~ Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
~ In a large bowl, whisk together the eggs, mustard, chili paste, Worcestershire sauce, Cajun seasoning, onion, and garlic powder.
~ Stir in the TVP, followed by the breadcrumbs.
~ Add a bit more breadcrumb if needed to help hold the mixture together, if it seems too moist.
~ Using your hands, gently but firmly shape the mixture into 6 patties, and place them on the baking sheet.
~ Bake for approx. 1/2 hour - until well browned on each side, turning the patties over after the first 15 minutes.
~ To serve as we did, place each patty atop 3 slices prepared polenta, top with bruchetta mix, and sprinkle with shredded low-fat cheddar cheese! We also served them alongside a nice helping of roasted broccoli...