Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup TVP
- 1 cup boiling water
- 1 tablespoon tomato paste or ketchup
- 16 ounces pinto beans, kidney, or other beans, drained
- ¼ cup whole wheat bread crumbs
- 2 finely minced cloves of garlic
- ½ teaspoon oregano
- 1 tablespoon tamari or soy sauce
- 1 teaspoon artificial sweetener
- salt and black pepper to taste
- whole wheat flour for dusting
Directions
Pour boiling water over TVP and tomato paste in a bowl.
Stir and let rest for 10 minutes.
In food processor, combine TVP mixture and remaining ingredients except for flour.
Pulse until mixture is almost a puree.
Dust hands with flour and shape mixture into 6 burgers.
Dust them lightly in flour.
Layer the burgers with sheets of waxed paper and refrigerate for at least one hour.
Cook on a gill covered with foil for about 10 minutes on each side.
Category:Burger Recipes
Category:Textured soy protein Recipes
Category:Pinto bean Recipes
Category:Kidney bean Recipes
Category:Breadcrumb Recipes
Category:Garlic Recipes