Difference between revisions of "The ultimate veggie burger"
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(Created page with " 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/...") |
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| − | Ingredients | + | '''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. | |
| − | + | ||
| − | + | ||
Latest revision as of 12:15, 13 June 2016
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.
