Block #1

• 1 bag of 100g of Mexican-style textured soy vegetable protein Les Brutes
• 175 ml (3/4 cup) of boiling water

Block #2

• 1 can (398 ml/14 oz) of kidney beans, rinsed and drained
• 60 ml (1/4 cup) of fresh, chopped coriander
• 60 ml (1/4 cup) of quick-cooking oat flakes
• 60 ml (1/4 cup) unbleached white flour
• 45 ml (3 tbsp) chopped French shallot
• The juice and zest of 1 lime
• Add salt and pepper to taste.

Block #3

• 30 ml (2 tbsp) of canola oil
• 4 regular hamburger buns or 8 mini buns
• Toppings of your choice: guacamole, salsa, tomato

1. In a bowl, rehydrate the TVP with water for 5 minutes.

2. Using a fork, mash the red beans into a coarse puree. Set aside.

3. Add the ingredients from block #2 to the rehydrated TVP and mix well. Stir in the bean puree and mix thoroughly with your hands. Shape into 4 large patties or 8 small ones.

4. In a skillet, over medium-high heat, heat the oil and brown the patties, about 1 to 2 minutes per side.
* The meatballs can also be cooked on the barbecue.

5. Assemble the burgers by adding the desired toppings.

The patties can be frozen.

Recipe and photo: Julie DesGroseilliers, nutritionist