Okay, so I had this big long post about how to grill the perfect soy or TVP (textured vegetable protein, for those who don't know) burger, but then I thought that most everyone can figure out how to slap something on the grill or griddle until it's warm.

The only thing I learned from my thankfully-brief but necessary time in the food industry was the technique where, after throwing your cheese or "cheese product" on top of your "burger," you throw some water on the griddle and then put bowls over your burgers, upside down. This holds the water in so that it steams your burger and melts your cheese quickly so you don't have to burn one side of your burger waiting.

Ta-da! Easy simple tip. I bet lots of moms and food service people knew this one, but some of my friends might not have, so it's worth sharing I think. :)