The one thing I have missed as a vegetarian/vegan was a nice juicy burger. A lot of veggie burgers can be a little dry, or not juicy (if that makes any sense). This burger is juicy! And no animals had to suffer to make it. 🙂
Remember that chutney I made a couple blog posts ago? Well I found another yummy use for it! The mint basil tomato chutney adds another layer of flavor to this tasty burger. The mayo avocado mixture adds a creaminess and a bit of richness. This is a great summer burger! I highly recommend it! Juicy and delicious.
Walnut, Kale and Tofu Burgers
Based on a recipe by Jenmi Jenmi
- ½ cup panko breadcrumbs
- 2 tablespoon Dijon mustard
- 2 tablespoon Braggs
- 1 tablespoon liquid smoke
- 1 cup finely sliced kale (with stems removed)
- ¼ cup finely diced onion
- ¼ cup chopped walnuts
- 12 oz firm tofu (drained)
- olive oil (for cooking)
- 4 buns/rolls of your choice
- 1 avocado
- 1 tablespoon mayonnaise (I used veganaise)
- sprinkle garlic powder
- salt and pepper, to taste
In medium sized mixing bowl, combine first 8 ingredients. Knead together with hands until blended. Shape into patties. Makes 4 to 5 large sliders or 3 to 4 large regular patties.
Lightly oil a non-stick pan with olive oil and bring to medium heat on stovetop. Add patties to pan and brown on both sides. Approximately 4 to 5 minutes per side.
While patties are cooking toast buns.
In a small bowl, combine avocado, mayonnaise, garlic powder, salt and pepper.
Assemble burgers and top with avocado mixture and chutney. This would be great with a slice of tomato too.