Barbecued Peanut BurgersYou will need to use textured vegetable soy protein (TVP or TSP) in this recipe to get the "meaty" texture. The peanuts can be easily chopped on the cutting board to the desired size and will blend nicely with the traditional barbecue seasonings.
Makes about 8 burgers.
- 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)
- 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.