Jennifer BarckleyShare
Go beyond a basic burger, and take a trip Down Under with this take on an Aussie staple.
Planning a party or just craving a new kind of classic? Go beyond a basic burger with this flavorful and smokey take on an Aussie staple. Don’t let the ingredient list intimidate you. These are well worth the mixing and grilling. Plus, tofu gives these golden patties a healthy dose of protein, and aromatic sage packs in anti-inflammatory benefits. But from your first bite, to the last, you wouldn’t know it. These taste as indulgent as they are healthy.
Ingredients
- 2 cups cooked brown rice, cooled
- 1–1 ½ cups chopped mixed herbs (parsley is a must; basil and chives work well, too)
- ½–1 ½ cups panko breadcrumbs (large Japanese ones)
- 400 g firm tofu, crumbled
- 1 large red onion, finely diced
- 1 carrot, grated
- 3–4 garlic cloves, crushed
- 2–3 tablespoons soy sauce or tamari
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 2 tablespoons cornflour
- 1–2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 teaspoons dried sage, crumbled
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4 teaspoon ground allspice
- Rice bran or grapeseed oil, for cooking
Directions
- Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
- Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
- Add the rice and chopped herbs and mix everything together. Gradually work in enough breadcrumbs to bind the mixture together – as you squash out the air, and the proteins start to bind, the mixture will take on a rissole texture. Cover the bowl and leave in the fridge for at least 5 minutes, or until you're ready to cook.
- Heat the flat plate of your barbecue to medium for at least 10 minutes. When it's hot, brush each rissole with a little oil and gently place on the hotplate. It's tempting to move them around, but just stand back and let them develop a golden-brown crust. After about 5 minutes, peek underneath to make sure they're not burning. When they're golden underneath, carefully flip the rissoles over and brown the other side for a further 5–7 minutes.
- Serve with some grilled veggies, or on burger buns with your favourite fixings!
Source: VegKit
