The burgers turned out even better than I hoped! It’s hard to tell in the picture, but we topped them with veggie bacon, vegan mozzarella, sauteed mushrooms, chard, tomatoes, ketchup, and spicy mustard.
2 c. TVP, pulsed in a food processor until fine
1.25 c. water
1/2 can black beans, drained well
4 garlic cloves
1/2 tsp. pepper
1/2 tsp. salt
1 TBL soy sauce
2 TBL ketchup
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
1.5 TBL parsley
1/2 c. vital wheat gluten (or other glutenous flour of your choice)
3 TBL nutritional yeast
Preheat oven to 400.
Pulse TVP in a food processor until it’s a fine powder. Pour into a large mixing bowl with water. Cover with plastic wrap and let it hydrate for 10-15 minutes. Set aside. In the food processor, pulse onions, garlic, and jalapenos until they are diced (do not grind them too finely). In a small bowl, mix together spices, soy sauce, and ketchup. When the TVP is hydrated, stir in spices and onion mixture. Stir well, or use your hands to combine. Add nutritional yeast and black beans, stir to blend. Finally, add wheat gluten and stir well.
Oil a baking sheet with olive oil, or oil of your choice. Form mixture into patties about 2.5 inches in diameter. Place patties on the baking sheet and drizzle a little oil on top of each, then flip over all the patties. Bake approximately 15 minutes, then flip all patties, bake an additional 15 minutes.