1 minute read
Veggie Burgers
Preparation Time: 20-30 minutes Cooking time: 20-30 minutes Makes: 6 burgers
ingredients
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3-4 tbsp sunflower 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 (optional) 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
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method
Heat half the sunflower oil in a pan over a low heat and fry the onions for 15 minutes, stirring frequently, until they are softened, translucent and beginning to turn golden-brown.
In a bowl, mix together the cooked onions, tofu, beetroot, mushrooms, carrots, smoked paprika (if using), garlic, thyme and kidney beans. Season to taste, with salt and freshly ground black pepper. Divide the mixture into six equal portions and shape into burgers. It’s easier to do this if your hands are a little damp.
Heat the remaining sunflower oil in a frying pan and fry the burgers for 3-4 minutes on each side, until goldenbrown. You can finish cooking them for a few more minutes and serve them like this but I prefer to heat a griddle pan until smoking hot, then add the cooked burgers and fry for a further 1-2 minutes on each side, until there are clear deep char lines.
Serve the burgers in buns and add any extras of your choice, such as tomato slices, gherkins, chargrilled peppers, salad leaves, coleslaw or mayonnaise.
Neil Bradford
City & Guilds Local Painter & Decorator 30 years experience
Competitive rates l No VAT charged City & Guilds qualified l Fully Insured Tel: 01323 646524 or 07793 206794
