Vegan TVP and kidney beans burger

I love burgers. The issue with being vegan and gluten free is a lot of the patties at the shops are not gluten free, or are very pricy. So I found a way to do a cheap patty myself 🙂

Vegan TVP and kidney beans burger- GF

Servings: 2
Time: 20 minutes + freezing
Difficulty: easy
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Vegan burger patties that are also gluten free and cheap 🙂 Easy to make and to cook. You can bake or fry.

Ingredients

1/3 cup tvp
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
1 + 1/2 teaspoons ketchup
1/2 cup vegan “beef” stock (can use veg stock)
1/3 cup red kidney beans, drained, and roughly mashed
5 teaspoons of corn flour
1 teaspoon of gluten substitute (Orgran) – substitute by more corn flour
GF buns
burger ingredients : lettuce, pickles, sauce, vegan cheese, avocado.

Directions

In a large bowl place the tvp, onion and garlic powders, soy sauce and ketchup. Mix. Add the vegan stock and mix thoroughly. Let rest for about 10 minutes, so the tvp absorbs the flavors.
Add the beans, mix and add the flour and gluten substitute. Mix well. It will be very “sticky”. Prepare a sheet of baking paper to place the patties. Using your hands, covered with a bit of corn flour, shape two balls of the mix and flatten to obtain 2 “burger patties” (see photo below). Don’t worry, it will be very sticky to your hands and what you use to flatten, this is normal. Put in the freezer for at least 15-20 minutes so it sets and hardens.
You can bake or pan fry the patties. The patties will dry up when cooked, so feel free to lightly spray with a little oil. I baked at 170 degrees Celsius for about 15 minutes, turning mid-way. If you pan-fry, make sure to be gentle so that the patties do not break. Mine stayed together very well even pan fried. If you will use cheese in the burger, I like to melt mine on top of the patties while they cook.
Assemble your burgers!