INGREDIENTS
- 1 cup (80g) textured vegetable protein (TVP)
- ½ cup cooked red kidney beans
- 3 Tbsp (45ml) oil
- 1 Tbsp (15ml) maple syrup
- 2 Tbsp (30ml) tomato paste
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp nutritional yeast
- ½ tsp ground cumin
- ¼ tsp each: paprika, ground chili powder, garlic powder, onion powder, oregano
- ¼ cup (60ml) water
- ½ cup (80g) xanthan gum
METHOD
- 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 set aside.
- In the bowl of a food processor, add the cooked beans, oil, maple syrup, tomato paste, soy sauce, nutritional yeast, spices, 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 xanthan gum. Mix using a wooden spoon 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 4 and form patties. Carefully wrap each burger in parchment paper and then in aluminium foil.
- Place the wrapped burgers in a pressure cooker 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.
Approx. per serve: 394kJ | fat 14.4g | sugar 8.8g | carbs 28.3g | fibre 8g | protein 38.7g
