The ultimate veggie burger recipe
First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour.Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown.Meanwhile, roughly chop half the tofu and finely chop the other half.Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg.Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Meanwhile, roughly chop half the tofu and finely chop the other half. Meanwhile, roughly chop half the tofu and finely chop the other half. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. Serve in the burger buns with your choice of salads and sauces.