Lunch/
Barbecued Peanut Burgers

Makes about 8 burgers.
Ingredients:
- 1/2 Tbsp margarine or butter
- 1/2 c onion, finely chopped
- 1/2 c bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 c boiling water
- 1/2 c barbecue-flavored TVP bits (or use plain TVP)
- 1/2 Tbsp vegetarian Worcestershire sauce
- 1/2 Tbsp Braggs amino acids (optional)
- 1/2 Tbsp molasses
- 1/2 Tbsp ketchup
- 2 1/2 Tbsp all purpose flour
- 1/2 c oatmeal, uncooked
- 1/2 c raw unsalted peanuts, finely chopped
- 1/2 c mashed cooked pinto beans
- 3 eggs, lightly beaten
- 2 Tbsp vegetable oil (divided use)
Directions:
- In a large skillet over medium heat, melt the margarine and saute the onion and bell pepper 2-3 minutes. Stir in the garlic and saute another minute.
- Add the boiling water, TVP, Worcestershire sauce, amino acids, molasses, and ketchup. Stir and let stand off the heat for 20 minutes. Place over medium low heat and bring to a simmer. Simmer 5 minutes, or until all the water is absorbed. Take off heat and cool 20 minutes.
- Place the skillet mixture in a large bowl with the flour, oatmeal, peanuts, pinto beans, and eggs. Blend well. (If using unflavored TVP, correct for salt level.)
- Rinse and dry the skillet and place over medium low. Heat 1 tablespoon of the oil and coat the bottom of the skillet. Drop half of the burger mixture by 1/3 cup measures (for about 4 burgers). Shape and flatten with the back of a spoon. Fry about 2-3 minutes on each side or until set up. Repeat with the second half of the oil and burger mixture. Serve on buns with lettuce, tomato and all the trimmings.