Protein Bean Tofu Lean Veggie Burger
By Susan Arruda
YIELD: 6 burgers
1 cup pureed red kidney beans
2 tbsp. tomato sauce or paste
1/2 cup silken tofu
1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1 1/2 cups rolled oats
1 – 2 tbsp. green onion, finely chopped
1 tbsp. nutritional yeast flakes
1 celery stalk, finely chopped
1 tsp. basil
1 tsp. oregano
1/2 tsp. parsley
1/2 tsp. onion powder
Salt & pepper to taste
1 tbsp. hot sauce or 1 tsp. chili flakes
1/2 cup of chopped nuts also adds great flavour and texture
Shape into patties.
Pre-heat a non-stick pan with a high oleic oil of choice and cook over medium heat until for a few minutes each side until slightly browned.
Burgers can also be grilled or barbecued.
Serve with condiments of choice.