Perfect Black Bean and Tvp Burgers

I've been perfecting this recipe for years. I particularly like how this latest version comes out.

• Ready In: 45 mins
• Yields: 15-20 burger patties

Ingredients

• 3 (15 ounce) cans black beans
• 1 (15 ounce) can dark red kidney beans
• 3  large eggs
• 2  cups flour
• 1 1⁄2 cups  textured vegetable protein

Directions

1. Drain and rinse beans in a colander.
2. In a blender, combine beans and eggs. Blend until smooth, some chunks will remain. Depending on strength of blender, additional water may be useful.
3. In a bowl, season blended bean mash to taste. Add chopped veggies if desired. Add cumin, chili powder, garlic salt, etc. Add prepared, rehydrated TVP(follow directions on package)- mix thoroughly.
4. Slowly add flour to bean and TVP mix, stir until mixture is thickened.
5. To cook, spread a patty sized amount onto a non-stick baking sheet. Bake at 400°F until outside of patty is crispy and browned. Freeze leftover bean mash in small containers. Mash thaws well when using a microwave's defrost feature.