Recipe ala bug.
1 onion, finely sliced
3 swiss mushrooms, finely sliced
3 garlic cloves, minced
1 small zucchini, grated
¼ cup cashews
½ cup oats
1 block firm tofu
¼ cup breadcrumbs
1 Tablespoon nutritional yeast
3 Tablespoons sriracha
1 Tablespoon smoky bbq sauce
1 teaspoon ketchup
1 Tablespoon dried oregano
1 teaspoon dried chilli flakes
Quite a pinch of salt
Fry first three ingredients until soft and translucent.
Transfer to a large bowl.
When cooled – add grated zucchini.
In a food processor blitz the cashews until they are like fatty breadcrumbs – then add to bowl.
Blitz oats next, until they are almost a powder – add to bowl.
Blitz tofu next, until crumbly – add to bowl.
Add all other ingredients.
Test the seasoning by frying a tiny size burger and tasting it to adjust it to your liking.
Form the mix into four big burgers. The easiest way to do this is to roll them into big balls and pat them down when you put them in the pan.
Fry them for 5 minutes on each side and then transfer to a preheated 180C oven for 10 minutes to dry out a little.
This batch should make 4 quite hefty burgers.
They appear dry on the outside but are quite moist in the middle. They’re probably not the best burger to eat in a burger bun as I think they would be too mooshy with the bread. We ate them with broccoli, peas, mashed potato and mushroom gravy and I pretended it was meatloaf - even though i always hated meat loaf hahaha. Yum yum yum!
bad photography - was too hungry!
Ps. this was the first veggie burger recipe that I made up from scratch myself! I am quite proud :D