In a large container, which allows us to knead then, we put to soak the textured soy together with a glass of hot water.
While the textured soybeans are hydrated, finely chop the clove of garlic, the piece of pepper and the onion. It is important to chop them well finite, so that they adapt well to the dough when it comes to forming hamburgers.
When the textured soy has been hydrated, we eliminate the excess of water by squeezing well with the hands. Then add the 4 tablespoons of flour, a drizzle of soy sauce, a spoonful of cumin powder, the garlic, the onion and the pepper that we have chopped before.
We pepper to taste and knead everything together. The proportion of flour and soybeans will depend on the moisture left in the textured soybeans. Therefore, we will put more or less flour to get the desired texture in the dough.
Once a sufficiently ductile mass is obtained, we form hamburgers with our hands. We will fry our vegan burgers in a pan with enough olive oil to cover them halfway.
We will take good care to avoid burning and once roasted one side, we will turn over each burger. When removing them from the pan, we leave 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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