Basic Bean Burgers
- 1 c TVP granules
- 1 Scant cup boiling water
- 1 tb Tomato paste or ketchup
- 1 16-oz can pinto, kidney, or
- Other beans, drained
- 1/4 c Whole wheat bread crumbs
- 2 Cloves garlic, finely
- Minced
- 1/2 ts Oregano
- 1 tb Tarmari or soy sauce
- 1 ts Sweetener
- Salt and pepper to taste
- Whole wheat flour for
- 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.
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.
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
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
