Vegan Burger

Ingredients to make 6

• 3-4tbsp

  Olive oil
• 1

  Onion, peeled, thinly sliced
• 250g

  Firm tofu, finely chopped
• 1

  Cooked beetroot (not in vinegar), peeled, grated
• 150g

  Fried mushrooms, drained
• 1

  Carrot, peeled, grated
• 1 tsp

  Smoked paprika
• 1

  Garlic clove, peeled, crushed
• 1 tbs

  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

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. 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.
2. 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.
3. With damp hands, divide the mixture into approximately 6 portions and shape into patties.
4. 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.
5. To serve, place the patties into burger buns and arrange over the toppings of your choice.