I know I disappeared off the face of the earth for a while, well the internet anyway. First of all my computer broke down, terminally but don’t panic because I now have a brand spanking new one. Then I’ve been sooo busy, working, going on holiday, going to a wedding, that sort of thing … But most importantly, I’m back. And with a delicious veggieburger recipe to dazzle you all with.
I know you’re all in soup and stew mode but this is a yummy burger which you can make all year round. I promise I’ll bring you some soup and stew recipes soon. Especially as I can now join you seeing as it’s gone all cold here. I hate to brag but it was pretty warm until the end of November so I didn’t much feel like warming soups or stews.
Anyway back to these burgers like I said they contain ingredients easily available all year round. In warmer weather, they’d be great with a salad or you could serve them with roasted winter veg if that’s what appeals to you at the moment.
Tofu Beetroot Burger
Preparation Time: 10 minutes Servings: 2 (4 burgers) Cooking Time: 20 minutes Total: 30 minutos
1/3 cup raw cous cous or 1 cup cooked cous cous
1/2 cooked beetroot
2 flax eggs (2 tablespoons of ground flax mixed with 4 tablespoons of water and left to sit in the fridge for 15 minutes).
Bread / Burger buns
1. Cook the cous cous according to packet instructions or heat 1/2 cup of water in a small saucepan. When boiling add a pinch of salt and the cous cous. Cover and turn the heat off. Leave for 5 – 10 minutes until all the liquid has been absorbed and the cous cous is soft.
2. Put all the burger ingredients in a blender and blend until well mixed.
3. For burger shapes. If you have time to leave them to settle in the fridge they will hold together better. I didn’t and they were still OK.
4. Lightly pan fry the burgers.
5. Serve in buger buns with some mashed avocado on top.