Ingredients
- 1 cup textured soy protein granules (this is a textured vegetable protein)
- 1 scant cup boiling water
- 1 tablespoon tomato paste or ketchup
- 1 16-oz can pinto, kidney, or other beans, drained
- 1/4 cup whole wheat vegan bread crumbs
- 2 cloves garlic, finely minced
- 1/2 teaspoon oregano
- 1 tablespoon tarmari or soy sauce
- 1 teaspoon sweetener
- salt and pepper to taste
- whole wheat flour for dusting
Directions
Victoria Schiloni, who owns and operates a vegetarian catering service
in Philadelphia, offered this Basic Bean Burger along with a peanut-y
variation.
Pour boiling water over textured soy protein and tomato paste in a bowl. Stir and let
rest for 10 minutes. In food processor, combine textured soy protein mixture and
remaining ingredients except for flour. Pulse until mixture is almost
a puree. Dust hands with flour and shape mixture into 6 burgers.
Dust them lightly in flour. Layer the burgers with sheets of waxed
paper and refrigerate for at least one hour. Cook on a gill covered
with foil for about 10 minutes on each side.