Veggie Burgers

For a vegetarian version of your favourite burger, go for this patty made from a mixture of tofu, carrots, mushrooms and mozzarella, coated in BBQ chips. Top it all with tomatoes, lettuce and mayonnaise and you've got an indulgent veggie burger!

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15 min
8 patties
20 min
Freezes for up to 3 months.

  • Ingredients

    • 200 g BBQ chips (or your favourite flavour)
    • 1 package (450 g) herb-flavoured firm tofu
    • 1 very finely chopped carrot (about 1 cup)
    • 1 package of button or cremini mushrooms
    • 2 garlic cloves, chopped
    • 1 cup shredded mozzarella cheese
    • ½ cup breadcrumbs
    • 1 egg
    • Salt and freshly ground pepper
    • 8 burger buns

    Toppings:

    • A few tomato slices
    • A few lettuce leaves
    • ¼ cup mayonnaise

  • Preparation

    1. Preheat the oven to 375°F.
    2. In a food processor, grind the chips into crumbs and place in a shallow dish.
    3. In the same food processor, blitz all the other burger ingredients except the buns and toppings to form a smooth paste. If the mixture is too wet, add some breadcrumbs; if it is too dry, add an egg.
    4. Shape into patties of about ⅓ cup each and coat in the chip crumbs. Place on a nonstick baking sheet or one lined with parchment paper.
    5. Bake for 20 minutes, or until the patties are lightly golden.
    6. Toast the burger buns and serve with a few tomato slices, lettuce leaves and mayonnaise.

For the adventurers

Notes and tips

For the adventurous:
Replace the shredded mozzarella with shredded Emmental.

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