Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | TVP granules |
1 \N | Scant cup boiling water |
1 tablespoon | Tomato paste or ketchup |
1 \N | 16-oz can pinto, kidney, or |
\N \N | Other beans, drained |
¼ cup | Whole wheat bread crumbs |
2 \N | Cloves garlic, finely |
\N \N | Minced |
½ teaspoon | Oregano |
1 tablespoon | Tarmari or soy sauce |
1 teaspoon | Sweetener |
\N \N | Salt and pepper to taste |
\N \N | Whole wheat flour for |
\N \N | Dusting |
Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine TVP 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.<p> Victoria Schiloni, who owns and operates a vegetarian catering service in Philadelphia, offered her Basic Bean Burger (above) along with a peanutty variation (follows).
Posted by Terry Frye <A01TMF1@.... to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.