So burgers are a big deal. Everywhere is still loving them and their sky high toppings. Usually they’re a excuse for weird meat lusting, and the only non meat goods on offer is a repressed little breaded veggie burger with no interesting toppings. None for you veggie, all you can have is a rubbery slice of cheese!
Some places do let us have a play with the cool kids, but I haven’t found many of them. Solita (Manchester restaurant) are absolute champs for letting us in on the fun. They’re not bothered and I love them for it so you can check out my Solita review here for a explanation of how they let you eat whatever the hell you want with beans.
Most veggie burgers I’ve come across have been a mixture of of vegetables all smushed together and coated in bread crumbs. That’s not really what I class as a burger, I need more substance than that. The burger should be a bigger player than the coating and thats not usually the case. This vegan sweet potato and tofu burger is a far bigger player than it’s semolina coating. But don’t worry semolina isn’t a weak option, it adds a crispy finish and stops everything falling appart.
- Toppings wise I want EVERYTHING! So I went for:
- spicy tomato salsa
- artichoke hearts
- roasted yellow pepper
- tortilla chips
- red onion
- lettuce (a bit of a token gesture)
This is an adaptation of a Love & Lemons recipe, these burgers get around.
- 1 small - medium sweet potato
- 120g firm tofu
- ½ tbs tahini
- 1 tsp dark agave syrup
- 1 tsp fresh rosemary, finally chopped.
- 1 tsp paprika
- 1 garlic clove
- salt and pepper
- ¼ cup semolina
- 3 burger buns
- assorted toppings
- Preheat the oven to 210°C and cover a baking tray with parchment.
- Microwave the sweet potato on full power until soft. Carefully scoop out the flesh into a large mixing bowl.
- Crumble the tofu into the bowl and mash into the potato with a fork. Mix the tofu and sweet potato together until the tofu falls apart even more.
- Add the tahini, agave syrup, garlic, rosemary, paprika and combine. Season the mixture with salt and pepper.
- Pour the semolina onto a deep plate and spread out evenly.
- Using your hands form the mixture into 3 burgers and press each side into to the semolina until completely coated. This will be quite messy so do it one at a time placing each burger onto the baking tray once it's coated.
- Bake in the center of the oven for 25 minutes. For a extra crunchy finish, grill the burgers on a high heat for a further minute.
- Put the burgers onto the bread and add your desired toppings.
Has anyone else done this sort of challenge? You a maniac bro?