Best Vegie Burger

    30 minutes

    This vegie burger is an alternative to its beefy cousin. It's high in fibre and actually tastes delicious.

    97 people made this

    Serves: 8 

    • 420g can chickpeas, drained and mashed
    • 8 fresh basil leaves, chopped
    • 4 tablespoons oat bran
    • 4 tablespoons rolled oats
    • 220g cooked brown rice
    • 1 packet firm tofu
    • 1 clove garlic, finely chopped
    • 5 tablespoons barbecue sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 teaspoon dried sage
    • 2 teaspoons vegetable oil

    Preparation:15min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:30min 

    1. In a large bowl, stir together the mashed chickpeas and basil. Mix in the oat bran, oats and rice; the mixture should seem a little dry.
    2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the liquid as possible. Drain off the liquid, and repeat until there is hardly any worth pouring off. It is not necessary to remove all of it. Add the garlic and barbecue sauce to the tofu, and stir to combine.
    3. Stir the tofu into the chickpea mixture. Season with salt, pepper and sage, and mix until well blended. Form mixture into 8 patties.
    4. Heat the oil in a large frying pan over medium high heat and fry patties for about 5 minutes each side. Serve as you would hamburgers.

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    Reviews in English (73)


    Altered ingredient amounts. Great flavour, but I would suggest using extra firm tofu. Otherwise the paties tend to fall apart.  -  29 Sep 2008


    Used different ingredients. Love it, but made a few little changes a usual. I had only kidney beans on hand. I added one little can of red beetroot, including juice, for colour and flavour, and mixed it in a blender along with the tofu. I didn't add cooked rice because of the ingreased moisture from the beetroot. I added a whole cup of uncooked bulgur wheat(didn't have oat bran) and a whole cup of oats. I added a lot of Mexican spice and put it in the fridge overnight. The consistency was great the next day to shape little meatballs. They browned nicely and tasted great. To finalize it, I added a jar of tomato sauce and served it with pasta. Next time I will make it with oat bran and the BBQ sauce, which I didn't have either. Hope this helps.  -  29 Sep 2008


    Used different ingredients. Greetings everyone, I hope that you enjoy the recipe. Some recommendations to share, this was intended to be a vegan burger, but I recommend adding egg for those who are not strictly vegan. Also, when frying, after placing patty onto the pan, wait about a minute or two and then cover, so you can get the steam-fry effect, cripsy on the outside and moist (and cooked) on the inside. Thanks, again.  -  29 Sep 2008