Recipe: Vegey Burger

Rating: 4.1 stars based on 1082 reviews


  • 3-4 tbsp olive oil
  • 1 onion, peeled, thinly sliced
  • 250g/9oz firm tofu, finely chopped - used cheddar cheese instead
  • 1 cooked beetroot (not in vinegar), peeled, grated - didn't have any
  • 150g/5½oz fried mushrooms, drained
  • 1 carrot, peeled, grated
  • 1 tsp smoked paprika
  • 1 garlic clove, peeled, crushed
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped kidney beans - had these separately
  • 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


  • 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.
  • 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.
  • With damp hands, divide the mixture into approximately 150g/5oz portions and shape into patties.
  • 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.
  • To serve, place the patties into burger buns and arrange over the toppings of your choice.


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