1 cup textured soy protein granules (this is a textured vegetable protein)
1 scan't cup boiling water
1 tablespoon tomato paste or ketchup
1 16-oz can pinto, kidney, or other beans, drained
1/4 cup whole wheat bread crumbs
2 cloves garlic, finely minced
1/2 teaspoon oregano
1 tablespoon tarmari or soy sauce
1 teaspoon sweetener
salt and pepper to taste
whole wheat flour for dusting
Victoria Schiloni, who owns and operates a vegetarian catering service in Philadelphia, offered this Basic Bean Burger along with a peanut-y variation.
Pour boiling water over textured soy protein and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine textured soy protein 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.