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Vegan Tex-Mex Burgers

[Image:Attila Hildmann]
Attila HildmannAttila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit and Vegan For Fun. He has lost seventy-seven pounds since converting to a vegan diet after tragically losing his father to a heart attack at the age of nineteen. He currently resides in Berlin, Germany.

Ingredients

For the Salsa
  • 2 tomatoes (approx. 250 g)
  • 1¼ cups kidney beans (200 g) (can)
  • 2 tablespoons chopped cilantro
  • leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • ½ red chili pepper
  • 1 tablespoon freshly squeezed
  • lemon juice
  • Sea salt
  • Freshly ground black pepper
For the Guacamole
  • 1 avocado
  • 1 teaspoon freshly squeezed
  • lemon juice
  • Sea salt
  • Freshly ground black pepper

 For the Tofu Burgers

  • 10.5 ounces tofu (300 g)
  • 2 onions
  • ½ bunch flat-leaf parsley
  • ¹ ³ cup canned corn (50 g)
  • ¾ cup canned kidney beans (50 g)
  • ½ cup breadcrumbs (60 g)
  • 2 level teaspoons sea salt
  • 2 teaspoons paprika
  • 2 teaspoons tomato paste
  • 1 level teaspoon locust bean gum
  • (If not available, you can use guar gum.)
  • Freshly ground black pepper
  • ¼ cup vegetable oil (70 mL)
  • Lettuce for the burgers
  • 2 sesame buns

Preparation

For the Salsa
  1. Wash and dice the tomatoes.
  2. Mix together with the other ingredients for the salsa.
For the Guacamole
  1. Peel the avocado and remove the pit.
  2. Purée the pulp together with the lemon juice in a blender.
  3. Season with sea salt and pepper.

 For the Tofu Burgers

  1. Mash the tofu with a fork. Peel the onions. Wash the parsley, shake dry, and purée together with the onions in a blender.
  2. Rinse off the corn and kidney beans and allow to drain.
  3. Combine all of the ingredients for the burgers, except for the vegetable oil, and knead well for 2 minutes.
  4. Then form 3 burgers from the mixture (the flatter they are, the crispier they will turn out).
  5. Heat the oil in a skillet and fry the burgers for 2 minutes on each side over high heat.
  6. Reduce the heat to medium and fry the burgers an additional 4 minutes on each side until golden brown.
  7. Wash the lettuce and spin dry.
  8. Cut open the sesame buns and toast them for just a minute.
  9. Place the lettuce and the burgers on the bottom half of each bun, and then add the salsa and guacamole.
  10. Put the other half of the bun on top and serve with tortilla chips.
A TV show once gave me the task of making tofu burgers for a football team. Locust bean gum, which can be purchased in large quantities on the Internet for an affordable price, was the answer to my problem of how to give the burger mixture a texture similar to meat. The football players really thought that my tofu burgers were regular meat burgers. It’s just a question of using the right seasoning and ingredients. Once you’ve nailed that, even the most avid carnivores would have a tough time deciphering the difference!
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