The first batch I made was without the egg replacer as a binder and the burgers did not stay together all that well. (To be honest, they fell apart all over the place!) The egg replacer worked well as a binder, but you could probably use other alternatives (ground flaxseed, etc.) as well. Makes about 6-8 burgers.
- 225g medium-soft tofu
- 3 med-large portobello mushrooms, sliced
- 3 stalks spring onion, sliced
- 2 medium cloves of garlic
- 1/2 carrot, shredded
- 1/4 cup olive oil
- 1/2 cup breadcrumbs plus extra as needed
- egg replacer equivalent to 2 eggs
- 2 drops liquid smoke
- splash of balsamic vinegar
- 2 tbsp pine nuts or sesame seeds
- 1 tsp dried vegetable stock
- 1 tsp mixed dried herbs
Combine the tofu, mushrooms, garlic and olive oil in a food processor. Blend until mixed well and ingredients are well combined. Add liquid smoke, herbs, vinegar, veggie stock and breadcrumbs and mix with a spoon or spatula until well combined. Add egg replacer and stir again until combined. Fold in shredded carrot, sliced spring onion, and sesame seeds. If the mixture seems too wet at this point, add more breadcrumbs.
Allow the mix to cool in the fridge for about 30 minutes or so.
Using breadcrumbs so the mixture doesn't stick to your fingers, roll out balls about two inches in diameter, then flatten to form a patty. Fry with some vegetable oil and serve on a bun with a side of pickles. Some toppings I have tried with this burger:
- a sauce mixture of vegan mayo, dijon mustard and horseradish
- homemade tomato relish
- homemade beetroot relish
- caramelised onions
- tomato from my garden