Tofu Burger Recipe Jamie Oliver

THE BEST VEGAN BURGER

Steps:

• Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
• Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
• On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
• Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
• Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
• Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

BLACK BEAN BURGERS

Steps:

• Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
• Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
• Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
• In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
• Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
• Slice the tomato and mozzarella into rounds and open the buns.
• When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
• Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
• Lift the onions out of the balsamic with a fork.
• Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS

Steps:

• Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
• Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
• Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
• Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
• Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

MEGA VEGGIE BURGERS

Steps:

• Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out - it's messy, but really important to do this for great burger texture later).
• Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that'll fit nicely in your buns once cooked.
• Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
• Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
• If you want to plump up your buns, pop them into a warm oven for a few minutes.
• Meanwhile, finely slice or prep all the salad veg.
• Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
• Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
• Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes.
• Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside.
• Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy - totally awesome.