A burger recipe worth trying (you’ll want to make it every week I guarantee)

I have a variety of burger recipes and I love them all. Then I have a burger recipe which I teach on the food photography cooking class as part of The Vegan Chef and Lifestyle Training. Every year when I make these burgers I wonder to myself why I don’t make them more often. They are really good, they are juicy and soft and sit well in a burger bun or on top of a quinoa salad.

So rather than leaving the recipe in a folder to go untouched for another three hundred and sixty five days I am sharing it with you all because they are too good not to make. Serve them with grilled veg, raw veg and a yummy pesto or tomato chutney.

Veet’s Fave Burger Recipe

Ingredients

1 small block of tofu grated
1 onion diced finely
½ tsp salt
1 tsp dried marjoram or 3 tsp fresh oregano
2 grated carrots
1 tbsp tamari or more if needed (add a bit at a time until you get the flavour you like)
3 tbsp lemon juice or more to taste
½ cup roasted walnuts
2 tsp wholegrain mustard
2 tbsp wood smoked olive oil (or regular organic oil)
2 tbsp tahini (black tahini makes it sweet so if you have that use that)
salt and pepper to taste
oil for frying onions and burgers
¾ cup rice crumbs
1 flax egg if needed (1 tbsp ground flax with 3 tbsp tbsp warm water)
pepper to taste

Method

You can put these burgers in the oven to bake if you like. They take 30 minutes or you can fry them. Cook the onion in some oil with ½ tsp salt. Cook for 5 minutes or so and then add the carrots for a further 2 minutes or until wilted. Season with salt and pepper. Mix everything together and start to shape into burgers. If the burgers are falling apart then add the flax egg. Fry for 5 minutes on each side or until the burgers feel firm and cooked through.

Do you have a favourite burger recipe?

What is it? Would love try it out for myself so please share with me? I am up for trying out new burger recipes. Share on our Vegan Recipes and Meal Ideas Facebook Page or write to me at Info@veets.com.au

Last Vegan Chef Training for a few years (don’t miss out)

As the current vegan chef and lifestyle training nears its completion with only two more modules to go and culminating in a graduation lunch on the 17th of June I have made the decision that I wont run another full training in 2017. I will be running one more training next year starting in April 2018 and finishing in June 2018 before taking a good 18 months to 2 year break away from the training in order to concentrate on the three day cooking class.

So if the Vegan Chef and Lifestyle training is something you have been looking forward to doing in the future you may want to take the jump and book in for 2018 as otherwise you will be waiting a few years to do it. You can start as soon as August or September this year by enrolling into the foundation course. There are four places left in both intakes. Fill out an application form and send to me and we can organise from there.

Have a great week everyone and if you have the time please share this recipe with others – as this really helps me get the word out to others about my school and enables more people to access these delicious recipes I send out.

With love and gratitude Veet

Categories:Kids Meals Mains

Tags:Tofu Burger tahini