Added by Allora Andiamo | Sat 22 Aug 2009 @ 10:16
A lovely meatfree burger with a smoky,cheesy flavour and a firm texture that keeps its shape well whilst cookiing. It\'s also good shaped into sausages or used as a filling for sausage rolls :-)
Makes approx• 10 burgers
approx 370ml vegetable stock
150g wheat (medium ground)
130g smoked tofu, cut into small cubes
35g cashew nuts, chopped
35g pine nuts, chopped
170g strong cheddar or mature gouda cheese, cut into small cubes or grated
3 heaped tbsps nutritional yeast
3 heaped tbsps rolled oats
2 tbsps of sesame seeds
2 crackerbreads,(ie.Ryvita, Wasa), ground
2 small eggs
2 tbsps soya sauce
1 small bunch of basil, chopped
1 small bunch of chives, chopped
1 small onion, chopped
1 large clove of garlic, chopped
Salt and pepper to season
1. First prepare the wheat mixture. In a medium saucepan, bring the stock to the boil and pour in the ground wheat. Stir well and cook over a low heat for about 4 minutes, stirring the whole time (it will be quite thick).
2. Remove from the heat, pop a lid on it then set aside and allow to cool down for about 30mins.
3. Prepare the nut/cheese mixture. Place the nuts in a food processor and process for just a few seconds (not too fine). Add the rest of the ingredients to the nuts and process at high speed till the mixture reaches the consistency of a fine minced meat.
4. Add the cooled down wheat to the nut mixture and mix well using your hands. Season with salt and black pepper.
5. Cover , then place in the fridge for a couple of hours to allow the mixture to firm up.
6. To make the burgers, divide the mixture into 10 balls and form into a burger or sausage shape, if you prefer.
7. Fry gently in a little olive oil for about 5-6mins on each side, till golden brown.
If you don\'t want to use all of the burgers at once just wrap them up in clingfilm and freeze them in single portions. You can cook them from frozen (a little longer than usual) or defrost them if you prefer.