To many non-vegetarians, the very idea of a vegetarian burger is kind of a joke. At my dinner table recently, I faced a couple of strict non-vegetarians who had just returned from a fully-loaded banana leaf meal (white rice + only one vege + mutton + chicken + papadam or crackers served on a banana leaf). When I brought out my vegetarian burger, I couln’t help but notice they’re barely successful attempts at stiffling their snide laughter.
And then, it errupted.
“Why be a vegetarian if you still crave burgers. And what’s the fascination with mock meat? Stop kidding yourselves-lah”
All the vegetarians out there, let me represent, y’all. Just because we don’t want to eat meat, doesn’t mean we don’t like to eat. And who says a flavourful burger has to be made from meat. The combination of a delicious patty in between two slices of bread with cheese, tomato and relish is just explosive. Doesn’t matter if it’s a beef patty, chicken patty, turkey patty, fish patty, vegetable patty, soy patty or a krabby patty (the kind SpongeBob makes at the Krusty Krab) — a tasty patty is a tasty patty and a good burger is a good burger.
So if you’re not averse to a good tasting, meatless burger, patty enjoy!
2 firm tofu
1/4 cup canned spinach
1/4 cup shitake or button mushrooms, chopped very small
1 tsp curry powder
1/2 tsp ground cumin
red chilli flakes
1/2 green chilli, chopped small
1 medium onion chopped small
dash of light soy sauce
salt and pepper
1 egg (optional)
Mash tofu, add all ingredients and mix. Add enough breadcrumbs to bind the patties. You can, if you want to, add an egg. From the mixture into 2 patties. Shallow fry till golden –medium heat. Toast bread, spread butter and mayo (if you wish) and load with cheddar cheese, tomatoes, lettuce (if you want). Chow down.