@ellysplate: smoky chorizo burger 🔥 but make it vegan! episode 19 of banging burgers is one of my go to recipes as it’s just packed with so much flavour and a solid 20g protein 💪🏼 Ingredients (makes 4 patties) For the tofu chorizo 120g smoked tofu, patted dry 1 tbsp smoked sweet paprika 1 tsp cayenne pepper 1/2 tsp cumin 1 tbsp maple syrup 1 tbsp tomato puree 3 tbsp oil (I used sun dried tomato oil) 1 tsp salt 1 tsp pepper For the remaining patty ingredients 250g vegan mince (don’t use a dry/crumbly mince, use a meaty one like @richmond meat free mince) 1 tbsp smoked paprika 1/2 tbsp liquid smoke 1 tsp chilli flakes 1/2 tsp garlic powder 1/2 small red onion, chopped finely 5 sun dried tomatoes, chopped finely 1-3 tbsp plain flour For the black pepper aioli 1 tsp cracked black pepper 1/2 tsp garlic powder 4 tbsp vegan mayo To serve Vegan cheese slices Vegan brioche Rocket Sliced tomato Pickled onions Chilli oil 1. Preheat your oven to 180c. 3. Roughly crumble the tofu, then add to a bowl with your remaining ingredients and mix well. 4. Add to a lined baking tray and spread out the mix evenly. 5. Place into the oven for 15-20 minutes, checking & turning regularly as this will colour very quickly! 6. Remove from the oven and leave to cool slightly. 7. Place the remaining patty ingredients into a bowl aside from the flour. Add the tofu chorizo and mix everything together well before adding enough flour to make the mix come together. Season to taste. 8. I always cook a little bit of the mixture first to check I’m happy with the flavour, and then fork into 4 equal sized patties. 9. Refrigerate for 30 mins or so to ensure the patties are nice and firm before frying. 10. Mix the aioli ingredients together and set aside until ready to serve. 11. Preheat a frying pan on medium heat with a tbsp of oil and fry the patties for 3 minutes on each side, adding a cheese slice on top and covering to melt. 12. Now time to assemble! #veganburger #burgertok #veganchorizo

elly smart

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Saturday 21 October 2023 11:52:55 GMT