| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Digest, Nov., Fatfree | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@MVS.CSO.NIU. 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@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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