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.
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 fries and peas|
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.