Often the veggie or vegan burger options when eating out are bland and uninspiring. In some cases they are shop bought bean burgers and I begrudge paying a tenner for that. I am currently on the hunt for London’s top vegan burgers (post now up!) In the meantime though, I’ve been busy making my own burgers. I was using up leftovers so didn’t have lots of tofu and beans, but you could double the quantities if you wish.
The method is rather straightforward and just involves soft frying, blending or mashing of the beans and tofu, mixing then shaping and coating the burgers. The result is a sublime, soft and crumbly on the inside but crunchy on the outside burger. These can also be made without breadcrumbs for a gluten-free alternative, or you could experiment with an interesting crunchy quinoa coating (cook it first!).
Tofu and bean burger
- 2 tsbp oil
- 1/2 red onion, diced
- 1/2 tsp garlic powder or 1 garlic clove
- 2 medium carrots
- 200g tofu (I used half a pack of Cauldron tofu)
- 1/2 tin of borlotti beans (or other beans of your choice)
- juice of 1/2 a lime
- 1 tsp dried coriander or handful of fresh coriander
- 1 green chilli, diced
- 1/2 tsp ground cumin
- salt and pepper to taste
- 1 tbsp breadcrumbs
Drain the tofu. Blend the tofu and beans in a food processor, or mash with a masher if you don’t have a processor.
Heat 1 tablespoon of oil in a frying pan and cook the onion until soft. Add the garlic and the carrots and cook for a few more minutes until the carrots are also soft.
Add the tofu, beans and all of the rest of the ingredients, except the breadcrumbs and remaining oil. Mix until all the spices are blended through. Put in the fridge to chill for at least 20 minutes.
Shape the mixture into two patties, maximum of an inch thick. Coat in the breadcrumbs. If you want them extra crunchy coat them in milk after the first lot of breadcrumbs and then covered in even more breadcrumbs.
Heat the remaining tablespoon of oil and fry for 6-8 minutes on each side until golden brown. You could also grill or oven bake these, until crispy.