Mexican PVT Burgers

Block #1

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

Block #2

• 1 can of 398 ml (14 oz) of red beans, rinsed and drained
• 60 ml (1/4 cup) of fresh cilantro, chopped
• 60 ml (1/4 cup) of quick-cooking oats
• 60 ml (1/4 cup) of unbleached white flour
• 45 ml (3 tbsp) of French shallot, chopped
• The juice and zest of 1 lime
• To taste, salt and pepper

Block #3

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

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

2. Using a fork, mash the red beans into a coarse puree. Set aside.

3. Add the ingredients from block #2 to the rehydrated TVP and mix well. Incorporate the bean puree 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, about 1 to 2 minutes per side.
* The cooking of the meatballs can also be done on the barbecue.

5. Assemble the burgers by adding the desired toppings.

The pancakes can be frozen.