VEGAN BURGER PATTIES

MAKES 10 PATTIES | TAKES 15-20 MINUTES

• MACROS

  Calories (Kcal): 374

  P: 46g

  C: 38g

  F: 4g

  *Based on a serve size of 2 burger patties

INGREDIENTS

• 2 cups Textured Vegetable Protein (TVP)

• 2 cups boiling water

• 3 tbsp buckwheat flour

• 2 tsp each of smoked paprika, onion powder, and garlic powder

• 1 can red kidney beans or black beans, drained

• 3 tbsp tomato paste

• 3 flax eggs (3tbsp ground flax mixed into 1/3 cup water for 5 minutes)

• 2 tbsp tamari or soy sauce

METHOD

1. Start by preparing the flax egg by mixing the ground flax with water and leave to sit aside.

2. In a large bowl, soak the TVP in the hot water for 5 minutes until all the water is absorbed.

3. Mix in the flour, spices, kidney beans, tomato paste, and flax egg mixture until everything is well combined and the mixture reaches a firm, mouldable consistency suitable for shaping into burger patties.

4. Shape the mixture into burger patties, and in a non-stick or lightly greased pan over medium heat, cook for about 4-5 minutes on each side, or until golden brown and firm to the touch.

5. Serve on burger buns with your favourite fillings or in a burger style bowl - Enjoy!