Ingredients

1 cup TVP granules

7/8 cup boiling water

2 tbs BBQ sauce (see note)

30 ounces no salt, canned black beans (drained and rinsed)

1/4 cup whole wheat bread crumbs

2 cloves garlic, minced

1/2 teaspoon oregano

1 teaspoon date sugar

1/8 teaspoon black pepper (to taste!)

1 tbs chili powder

1 teaspoon cumin

2 teaspoons vegizest

1/2 cup frozen corn (thawed and drained)

1/4 cup whole wheat flour (for dusting only)

Preparation

My parents unfortunately follow the standard American diet. However, my mom requests these every time she visits!

  1. Pour boiling water over TVP and BBQ sauce in a bowl. Stir and let rest for 10 minutes.

  2. In food processor, combine TVP and remaining ingredients, except half of the beans. Pulse until mixture is combined and almost a puree. You may have to use a spatula to mix the ingredients together.

  3. Add remaining beans and mix by hand in a separate bowl.

  4. Shape bean mixture into 8 burgers. Dust them lightly in flour. Layer the burgers on cookie sheet with sheets of waxed paper and refrigerate an hour (or more). Bake at 350 for 30 minutes, turning over half way. Cooking time will vary based on how you form the patties; cook the burgers until they are browned on the outside, but still a little moist on the inside.

  5. Burgers can now be eaten, “grilled” or frozen. Enjoy with additional BBQ sauce and sliced onions.

Note: Mr. Spice makes a no-salt BBQ sauce. If you can’t find any, use your favorite sauce or tomato paste. 30 ounces of black beans is two 15 ounce cans, or about 3 cups cooked.