- 1 cup (80g) textured vegetable protein (TVP)
- 1/2 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
- 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 (60ml) water (or beetroot juice)
- 1/2 cup (80g) vital wheat gluten
- 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, 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.
Burgers can be marinated overnight to make them juicier. For the marinade, combine 1/4 cup water, 2 tbsp soy sauce, 1/2 tsp sriracha, and 1 tsp toasted sesame oil in a freezer bag or small container. Place the burgers inside and let marinade at least 4 hours.
- Serving Size: 1 Burger (about 160g)
- Calories: 394
- Sugar: 8.8g
- Fat: 14.4g
- Carbohydrates: 28.3g
- Fiber: 8g
- Protein: 38.7g