In a large bowl that allows us to knead later, we soak the textured soy with a glass of hot water.
While the textured soy is hydrating, we finely chop the garlic clove, the piece of bell pepper, and the onion. It is important to chop them very finely so that they blend well into the dough when forming the burgers.
When the textured soy has been hydrated, we remove the excess water by squeezing it well with our hands. Then, we add 4 tablespoons of flour, a splash of soy sauce, a tablespoon of ground cumin, the garlic, onion, and bell pepper that we chopped earlier to the same bowl.
We season with salt and pepper to taste and knead everything together. The proportion of flour and soy will depend on the moisture left in the textured soy. Therefore, we will add more or less flour until we achieve the desired texture in the dough.
Once we have a sufficiently pliable dough, we form the burgers with our hands. We will fry our vegan burgers in a pan with enough olive oil to cover them halfway.
We will be careful to avoid burning them, and once one side is toasted, we will flip each burger. When we take them out of the pan, we place them on absorbent paper to remove the excess oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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