Basic bean burgers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| Minced | ||
| ½ | teaspoon | Oregano |
| 1 | tablespoon | Tarmari or soy sauce |
| 1 | teaspoon | Sweetener |
| Salt and pepper to taste | ||
| Whole wheat flour for | ||
| Dusting | ||
Directions
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.