• 1 cup textured soy protein granules (this is a textured vegetable protein)
  
• 1 scant cup boiling water
  
• 1 tablespoon tomato paste or ketchup
  
• 1 16-oz can pinto, kidney, or other beans, drained
  
• 1/4 cup whole wheat vegan bread crumbs
  
• 2 cloves garlic, finely minced
  
• 1/2 teaspoon oregano
  
• 1 tablespoon tarmari or soy sauce
  
• 1 teaspoon sweetener
  
• salt and pepper to taste
  
• whole wheat flour for dusting
  

Victoria Schiloni, who owns and operates a vegetarian catering service
in Philadelphia, offered this Basic Bean Burger along with a peanut-y
variation.

Pour boiling water over textured soy protein and tomato paste in a bowl. Stir and let
rest for 10 minutes. In food processor, combine textured soy protein mixture and
remaining ingredients except for flour. Pulse until mixture is almost
a puree. Dust hands with flour and shape mixture into 6 burgers.
Dust them lightly in flour. Layer the burgers with sheets of waxed
paper and refrigerate for at least one hour. Cook on a gill covered
with foil for about 10 minutes on each side.