View source for The ultimate veggie burger


'''Ingredients'''

*3-4 tbsp olive oil
*1 onion, peeled, thinly sliced
*250g/9oz firm tofu, finely chopped
*1 cooked beetroot (not in vinegar), peeled, grated
*150g/5½oz fried mushrooms, drained
*1 carrot, peeled, grated
*1 tsp smoked paprika
*1 garlic clove, peeled, crushed
*1 tsp chopped fresh thyme
*1 tbsp chopped kidney beans
*salt and freshly ground black pepper


'''To serve'''

*6 burger buns
*6 tbsp ready-made mayonnaise (optional)
*3 beefsteak tomatoes, thickly sliced
*2-3 gherkins, sliced

'''Method'''

#Heat 1-2 tablespoons of the olive oil in a pan over a medium-low heat and fry the onions for 15 minutes, stirring frequently, or until they are softened and golden-brown.
#In a bowl, mix together the cooked onions, tofu, beetroot, mushrooms, carrots, smoked paprika, garlic, thyme and kidney beans. Season, to taste, with salt and freshly ground black pepper.
#With damp hands, divide the mixture into approximately 150g/5oz portions and shape into patties.
#Heat the remaining olive oil in a frying pan and fry the patties for 3-4 minutes on both sides, or until golden-brown. Heat a griddle pan until smoking, then add the patties and fry for a further 1-2 minutes on both sides, or until there are deep char lines on both sides.
#To serve, place the patties into burger buns and arrange over the toppings of your choice.