Yield: 1 servings
|1 cup||TVP granules|
|1||Scant cup boiling water|
|1 tablespoon||Tomato paste or ketchup|
|1||16-oz can pinto, kidney, or|
|Other beans, drained|
|¼ cup||Whole wheat bread crumbs|
|2||Cloves garlic, finely|
|1 tablespoon||Tarmari or soy sauce|
|Salt and pepper to taste|
|Whole wheat flour for|
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.