• If using TVP, combine the TVP and the boiling water in a medium bowl. Stir with a fork and let rest 10 minutes, until the water is fully absorbed. Spread the rehydrated TVP onto paper towels and squeeze to remove any excess water. Pat the TVP dry and set aside.
• To the bowl of a food processor, add the black beans, lentils, rice, onion, panko, garlic, paprika, cumin, chipotle chile pepper and salt. Pulse 5 to 7 times, until the mixture is coarse but not puréed. Transfer to a large mixing bowl. Add the sweet potato and rehydrated TVP (if using), and stir until well combined. Cover and refrigerate 30 minutes.
• Line a baking sheet with parchment paper and set it aside.
• Use wet hands to shape the mixture into patties. Place them on the prepared baking sheet and refrigerate 30 minutes.
• Heat a cast-iron skillet over medium-high heat 1 minute. Add 3 tablespoons peanut oil and heat the oil 1 minute. Reduce the heat to medium and add half the burgers to the pan, refrigerating the remaining patties. Cook the burgers until they are brown and crispy, about 5 minutes, then flip and cook another 5 minutes.
• Remove the burgers from the pan and keep warm. Using a paper towel, carefully wipe the used oil out of the pan, add the remaining 3 tablespoons peanut oil and cook the remaining patties. (The second batch may brown faster.) Serve the burgers warm, on buns with the lettuce, sliced avocado and onions.
Textured vegetable protein is available in the bulk foods aisle at all Dierbergs locations, dierbergs.com.
Rudi’s Organic Bakery hamburger buns are available in white, wheat and 100-percent whole wheat at Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com.
