Tuesday, 15 July 2014

Cow Appreciation Burger

Did you know that on the 11th of this month the world celebrated "Cow Appreciation Day"?

Well, I say world, rather I celebrated it, did anyone else? To celebrate I made a batch of my Cow Appreciation Burgers, where no cows were harmed in the making of these versatile burgers. I say versatile as they can be eaten with salad (if you're being exceptionally healthy), more traditionally on a bun, with fries & peas or alongside mash, vegetables and gravy. Once cooked they can also be crumbled and used to make a bolognaise or to stuff a pepper or other vegetable.

The recipe either makes 4 big fat burgers or 8 thinner burgers depending on how many you are feeding or how you are serving them up.

1 Block of tofu, frozen, defrosted and
 pressed to remove the liquid
2 Tsp Dried parsley
2 Tsp Dried oregano
2 Tsp Dried basil
2 Tsp Ground cumin
2 Tsp Paprika
1 Tsp Porcini powder
1 Tbsp Nutritional yeast
1 Tsp Olive Oil
1 Onion, diced
1 Tin Butterbeans, rinsed
1 Tbsp Olive oil
4 tbsp Panko breadcrumbs

First crumble the tofu into a large bowl and add the herbs and spices. Mix well so everything is combined.

Fry the diced onion in the teaspoon of olive oil and add to the tofu mixture.

Puree the butterbeans and 1 tablespoon of olive oil in a food processor until smooth and add to the tofu mixture.

Mix the ingredients with your hands to ensure everything is thoroughly mixed. Add the breadcrumbs and give everything another 'kneading' with your hands.

Pre-baked burgers
Shape the mixture with wet hands into the desired number of burgers and place on a lightly oiled baking tray. Bake in a moderate oven for 15-20 minutes turning once.

Burger and Salad

Burger with mash, veg and gravy
Burger with fries and peas
If you wanted to spice the burgers up replace the paprika with smoked paprika, the basil with chilli flakes and add ½ Tsp Chilli powder. You could even replace the butterbeans with refried beans (you may need to add more breadcrumbs). If you fancied a more 'herby' burger replace all the dried herbs with fresh herbs and increase the quantities and remove the ground cumin. 

Using the basics of this recipe the flavour of the burger can be changed in so many different ways; an Indian spice mix, Chinese spice mix or more Italian flavourings by adding chopped olives and sundried tomatoes. Give them a try and get creative in the kitchen.


  1. What a lovely way to celebrate cow appreciation day! I have a block of tofu in my freezer, this may be a good way to make use of it!

    1. I thought so, who needs cows to make a good burger? Not us! I love how tofu changes its texture after being frozen x

  2. Hello there Jasmine. I have been looking for a burger recipe to try out on my new burger press. I think these are just perfect for this. I love butterbeans too! Thanks..~Red~

    1. A burger press - lucky you, are they worth using? I've toyed with getting one for a while but I don't make that many burgers maybe I should! The butter beans help bind all the other ingredients, let me now what you think x

  3. Fabulous idea for a holiday...I must remember to find a cow to hug next year!
    Love this recipe...easy ingredients and a dense hearty burger. Yumza! :)

    1. Thanks! :o) Its a great holiday isn't it? We should hype it up for next year and get everyone to hug a cow :o) x


Thanks for leaving a comment, Jasmine x