Mexican-Style TVP burgers
- Portions 4 large burgers or 8 mini burgers
- Preparation : 15 minutes
- Cooking : 8 minutes
Ingredients
Block #1
- 1 bag (100 g) Les Brutes Mexican textured soy protein
- 175 ml (3/4 cup) boiling water
Block #2
- 1 can (14 oz) (398 ml) kidney beans, rinsed and drained
- 60 ml (1/4 cup) fresh cilantro, chopped
- 60 ml (1/4 cup) quick-cooking rolled oats
- 60 ml (1/4 cup) unbleached white flour
- 45 ml (3 tbsp) French shallot, chopped
- Juice and zest of 1 lime
- To taste, salt and pepper
Block #3
- 30 ml (2 tbsp.) canola oil
- 4 regular hamburger buns or 8 mini buns
- Toppings of your choice: guacamole, salsa, tomato
How to prepare
1. In a bowl, rehydrate the PVT with the water for 5 minutes.
2. Using a fork, mash the kidney beans into a coarse puree. Reserve.
3. Add the ingredients from block #2 to the rehydrated TVP and mix well. Stir in the mashed beans and using your hands, mix well. Shape into 4 large patties or 8 small ones.
4. In a skillet over medium-high heat, heat oil and brown patties, about 1 to 2 minutes per side.
5. Assemble the burgers by putting the desired toppings.
Storage
The patties can be frozen.
Recipe and photo : Julie DesGroseilliers
