For the pancakes

• 1 cup (≈ 60 g) of plain Les Brutes TVP ¾ cup of hot vegetable broth (for rehydration)
• 1 tbsp soy sauce
• 1 tsp liquid smoke (optional, for BBQ flavor)
• 1 small shallot or ½ onion, finely chopped
• 1 clove of garlic, minced
• ½ cup of breadcrumbs
• 1 tablespoon of tomato paste
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and freshly ground pepper
• 1 egg or vegan substitute (1 tbsp ground flaxseed + 3 tbsp water)
• A drizzle of olive oil for cooking

To serve

• 4 brioche or wholemeal burger buns
• Crisp lettuce
• Tomato slices
• Red onion slices
• Pickles
• Your favorite sauce (e.g., smoked mayo, BBQ sauce, or maple mustard)

1. Rehydrate the TVP.
   In a bowl, pour the hot broth over the Les Brutes TVP. Let it sit for 10 minutes, then drain off the excess liquid.

2.Prepare the base.
In a large bowl, mix the rehydrated TVP, soy sauce, tomato paste, onion, garlic and spices.

3.Bind the mixture.
Add the breadcrumbs and egg (or flaxseed mixture). Mix well until you get a firm texture. If it's too wet, add a little more breadcrumbs.

4.Form the patties.
Shape into 4 patties approximately 1.5 cm thick.

5.Cook.
In a hot pan with a drizzle of olive oil, cook the patties for 4 to 5 minutes on each side, until they are golden brown and crispy on the outside.

6.Assemble the burgers.
Toast the breads, add your sauce, the patty, then top with lettuce, tomato, onion and pickles.