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