Ingredients
The following ingredients have 3 Servings
- 1 cup textured vegetable protein (TVP)
- 1/2 cup cooked red kidney beans
- 3 tbsp oil
- 1 tbsp maple syrup
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1/4 tsp each: paprika (ground chili powder, garlic powder, onion powder, oregano)
- 1/8 tsp liquid smoke
- 1/4 cup water (or beetroot juice)
- 1/2 cup vital wheat gluten
Instruction
- Bring a large pot of water to a boil. Once boiling, add the textured vegetable protein and let simmer for 10-12 minutes. Drain the TVP and rinse it a couple of times. Squeeze the TVP with your hands to remove the excess moisture.
- In the bowl of a food processor, add the cooked beans, oil, maple syrup, tomato paste, soy sauce, nutritional yeast, spices, liquid smoke, and water. 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 the vital wheat gluten. Mix using a wooden first, and then knead with your hands for 2-3 minutes to develop the gluten. The mixture should be soft and have a slight elasticity.
- Divide the mixture into 3 and form patties. Carefully wrap each burger in parchment paper and then in aluminum foil.
- Place the wrapped burgers in a pressure cooker (you can stack them) and pressure cook for 1 hour and 20 minutes. You can use a stovetop pressure cooker or an Instant Pot.
- Once cooked, unwrap the burgers and let cool 10 minutes. 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.
