Bean and Tofu Veggie Burger
Ingredients
- 1 Can Chick Peas
- 1 Can Red Kidney Beans
- 1 Can Black Beans
- 250g Medium Firm Tofu
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Cayenne Pepper
- 2 Tbsp Coriander Powder
- 2 Tbsp Tamari or soy sauce
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Cup Bread Crumbs
- 4 Burger Buns
- Nafsika's Garden Herb Cheese Slices
- Arugula
- Tomato
- Red chili
- Shallots
- Mustard
- Vegan mayonnaise
- Ketchup
- Hot sauce
Preparation
Mix all the patty ingredients in a bowl, use a masher to break everything down and mix with your hands.
Preheat an oven to 200°C.
Form the mixture into patties; this recipe makes about 4 thick or 8 medium patties, which can be frozen for later use.
Place the patties on an oven tray and add a small amount of olive oil to both sides.
Bake in the oven for 10-15 minutes or until the bottom is crisp to your liking.
Remove from the oven, flip the patties, add the cheese slices, and return to the oven for another 8-10 minutes.
Toast the burger buns and spread burger sauce made from mustard, vegan mayonnaise, ketchup, and hot sauce on both sides.
Assemble the burger with arugula, a slice of tomato, the patty, chopped red chili, and fried shallots, then serve.
Tips
Patties can be frozen for later use to save time.
