Vegetable burgers

For a vegetarian version of your favorite burger, opt for this patty made with a mix of tofu, carrots, mushrooms and mozzarella, coated with BBQ chips. Top it all with tomatoes, lettuce and mayonnaise and you have a delicious and veggie burger!

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15 min
8 patties
20 min
Freeze for three months.

  • Ingredients

    • 200g BBQ chips (or your favourite flavour)
    • 1 packet (450g) firm tofu with herbs
    • 1 carrot, very finely chopped (about 1 cup)
    • 1 punnet of button or coffee mushrooms
    • 2 cloves garlic, chopped
    • 1 cup shredded mozzarella cheese
    • ½ cup bread crumbs
    • 1 egg
    • Salt and pepper from the mill
    • 8 burger buns

    Toppings:

    • A few slices of tomatoes
    • A few lettuce leaves
    • ¼ cup mayonnaise

  • Preparation

    1. Preheat oven to 375F.
    2. In a food processor, grind the chips into breadcrumbs and place in a deep plate.
    3. In the same food processor, grind all other burger ingredients except the buns and toppings to obtain a smooth paste. Add breadcrumbs if necessary if the mixture is too liquid or add an egg if the mixture is too dry.
    4. Form patties about 1/3 cup in size and coat with chip crumbs. Place on a nonstick or parchment-lined baking sheet.
    5. Bake for 20 minutes or until patties are lightly browned.
    6. Grill burger buns and serve with some tomato slices, lettuce leaves and mayonnaise.

For the adventurers

Notes and tips

For adventurers:
Replace the grated mozzarella with grated Emmental

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