Plant-based burger patty

Mum adapted this recipe for us gluten free vegans. It comes from Aaron Brunet from


1 block Firm tofu, chopped very finely
2 tsp Smoked paprika
2 Tbsp Freedom vegemite
4 tsp Gluten free soy sauce
2 tsp Cider vinegar
1 tsp Ground black pepper
½ tsp Salt
⅔ cup Onion, chopped very finely
1 cup Raw walnuts, chopped very finely
1 cup Mushroom or spinach, finely chopped

For the binder
1 tsp Ground cumin or mustard
½ tsp Chilli powder or herbs
1½ cups Cooked brown rice
4 Tbsp Finely grated carrot
2 Tbsp Garlic, finely chopped
2 Tbsp Tomato paste
½ tsp Smoke essence, or, if unavailable, use 1 tsp smoked paprika
1 tsp Peri Peri sauce or any gfv sauce you like
6 Tbsp buckwheat
3 Tbsp Chia seeds, ground

1. For the burger patty combine all the body ingredients in a big bowl and mix well.
2. Put the binder ingredients, except the rolled oats and chia seed, in a food processor and mix until it forms a sticky paste. Add to bowl
and mix thoroughly. Add the ground oats and chia and mix well again. Form into 12 even-sized balls, then slap from hand to hand to form nice even patties.
3. To cook and serve, shallow fry patties in vegetable oil in a big pan on medium heat for 5 minutes each side until well browned. Top each patty with vegan cheese and place under a hot grill until melted. Serve on toasted buns and add other items like tomato, lettuce and avo.

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