Vegan Chorizo Burger
Directions
- 1Preheat the oven to 180°C.
- 2Crumble the tofu and mix it with paprika, cayenne pepper, cumin, maple syrup, tomato puree, oil, salt, and pepper.
- 3Spread the mixture on a baking tray and bake for 15-20 minutes, checking and turning regularly.
- 4Let the mixture cool and then combine it with the remaining patty ingredients.
- 5Add flour to bind the mixture and season to taste.
- 6Form the mixture into 4 patties and refrigerate for 30 minutes.
- 7Mix the ingredients for the black pepper aioli.
- 8Fry the patties for 3 minutes on each side in a frying pan, adding a cheese slice on top and covering to melt.
- 9Assemble the burgers: bottom bun, black pepper aioli, rocket, tomato, chorizo patty, more aioli, chilli oil, and pickled onions.
Ingredients
- 120 g smoked tofu
- 1 tbsp smoked sweet paprika
- 1 tsp cayenne pepper
- 0.5 tsp cumin
- 1 tbsp maple syrup
- 1 tbsp tomato puree
- 3 tbsp oil
- 1 tsp salt
- 1 tsp pepper
- 250 g vegan mince
- 1 tbsp smoked paprika
- 0.5 tbsp liquid smoke
- 1 tsp chilli flakes
- 0.5 tsp garlic powder
- 0.5 small red onion
- 5 sun dried tomatoes
- 1 tbsp plain flour
- 1 tsp cracked black pepper
- 0.5 tsp garlic powder
- 4 tbsp vegan mayo
- 2 vegan cheese slices
- 1 vegan brioche
- 1 handful rocket
- 2 sliced tomato
- 1 handful pickled onions
- 1 tbsp chilli oil
Equipment
ovenbaking traybowlfrying pan
Tips
- Use a meaty vegan mince.
- Use sun-dried tomato oil for extra flavor.
- Add flour to help the mixture bind.
- Refrigerate patties before frying.
- Check the mixture before adding the flour to adjust it to your liking
- Cook a little bit of the mixture before making the patties to check if you are happy with the flavour
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