VEGAN BURGER

Ingredients:

1 whole-wheat hamburger bun or English muffin
100g textured vegetable protein soya (TVP)
30g bread crumbs
30g canned red kidney beans
1 teaspoon extra virgin olive oil (7g)
1 teaspoon tomato paste
1 teaspoon soy sauce
½ teaspoon ground cumin
¼ teaspoon each: paprika ground chili powder, garlic powder, onion powder, oregano
1 whole egg
30g onion slices
50g tomato slices
10g salad leaf
Salt and pepper to taste

Instructions:

Bring a large pot of water to a boil. When boiling, add the textured vegetable protein and let simmer for 10-12 minutes. Drain the TVP and set it aside.
In the bowl of a food processor, add the beans, oil, tomato paste, soy sauce, spices, and the whole egg. Process for 10-20 seconds, scraping down the sides if needed, and process again until it forms a purée. It doesn’t have to be completely smooth.
Add the rehydrated TVP and process for 7-10 seconds, or until the TVP is very finely chopped, the mixture should look like bolognese sauce. You don’t want to have big chunks of TVP otherwise the burgers won’t hold together well.
Transfer the mixture to a large mixing bowl and add some bread crumbs, season with salt and pepper.
Divide the mixture into 2 and form patties.
You can now pan-fry the burgers in a little bit of oil until golden brown on each side.
Burgers will keep for up to 4 days in the refrigerator. They will harden a bit in the fridge but will soften once heated.
Now you can assemble the burger with the rest of the veggies and the pan-fried patties.

Nutrition Facts: