Mexican PVT Burgers

Block #1

• 1 bag (100 g) Les Brutes Mexican-style textured soy protein
• 175 ml (3/4 cup) boiling water

Block #2

• 1 can (398 ml/14 oz) red kidney beans, rinsed and drained
• 60 ml (1/4 cup) fresh coriander, chopped
• 60 ml (1/4 cup) quick-cooking rolled oats
• 60 ml (1/4 cup) unbleached white flour
• 45 ml (3 tbsp) shallot, chopped
• Juice and zest of 1 lime
• Salt and pepper, to taste

Block #3

• 30 ml (2 tbsp) canola oil
• 4 regular burger buns or 8 mini buns
• Toppings of your choice: guacamole, salsa, tomato

1. In a bowl, rehydrate the soy protein with the water for 5 minutes.

2. Using a fork, mash the kidney beans into a coarse purée. Set aside.

3. Add the Block #2 ingredients to the rehydrated soy protein and mix well. Stir in the bean purée and, using your hands, mix thoroughly. Shape into 4 large patties or 8 small ones.

4. In a skillet over medium-high heat, heat the oil and brown the patties for about 1 to 2 minutes per side.
* The patties can also be cooked on the barbecue.

5. Assemble the burgers with your desired toppings.

The patties can be frozen.