Tofu Tex-Mex Burger

Ingredients for 2 servings:

• 300g tofu
• 2 onions
• ½ bunch parsley, flat
• 50 g corn
• 50 g kidney beans
• 60 g breadcrumbs
• 2 tsp, leveled sea salt
• 2 tsp paprika powder
• 2 tsp tomato paste
• 1 tsp, ground locust bean gum
• n. B. Pfeffer
• 70 ml vegetable oil
• 2 tomatoes
• 200 g kidney beans
• 2 tbsp coriander greens, chopped
• 2 tbsp tomato paste
• 2 tbsp olive oil
• ½ chili pepper(s), red
• 1 tbsp lemon juice, freshly squeezed
• 1 avocado(s)
• 1 tsp lemon juice, freshly squeezed
• salt and pepper
• 2 burger buns with sesame seeds
• e.g. salad
• 30 g tortilla chips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan, with salsa and guacamole

Peel and dice the onions. Wash and chop the parsley. Rinse the corn and kidney beans. Mash the tofu with a fork. Combine all the patty ingredients in a bowl and knead well. Form the mixture into two flat patties. The flatter they are, the crispier they will be. (The locust bean gum is important so the mixture doesn’t fall apart.) Heat the vegetable oil in a pan. Fry the patties over high heat for 2 minutes on each side, then reduce the heat to medium and fry for another 4 minutes until golden brown. For the salsa, wash and chop the tomatoes and mix them with the other salsa ingredients. For the guacamole, puree the avocado and lemon juice using a hand blender and season with salt and pepper. Cut open the burger buns and warm them briefly in the oven, ideally using the grill function, so they will be nice and crispy. Spread guacamole on one half of the bun, place a patty on top, then lettuce, salsa and finally some tortilla chips, then put the bun lid on top.