Mummy Burgers


20150816_175738[1] Top: Burgers cooling on the tray in mum’s kitchen. Bottom: View on the way home from using my mum’s kitchen for the afternoon while she was out. We live around the next bend but this is my favourite part of the (short) drive home.

My mum used to make burgers when we were growing up. Of course that was when I was omnivorous (how I was brought up). Burgers are a favourite with my own family but I do them a bit differently these days…..and they continue to evolve and change depending on what comes to hand.

These burgers are vegan and easily adapted to being completely gluten free and nut free with a few tweaks. I make mine vegan with either home made tahini cheeze or this time with a vegan cheeze I found at the supermarket (personally I think home made is nicer and won’t buy the over processed soy cheese again I don’t think) and serve on large cos lettuce leaves instead of a bun. My husband and kids like them served on the home made rolls I make. My husband and son like cheese and a fried egg with theirs and my daughter likes just melted cheese.  We all have our own particular condiments. I like dijon mustard and sriracha (chilli / garlic sauce), my husband likes smokey barbecue and the kids like barbecue and tomato sauce. Our go to salads include avocado, grated carrot, eskal dill pickles (or homemade dill pickles if we have), tomato, and red onion.

This is today’s recipe but they aren’t always exactly the same as this.

Makes 40 burgers (which can be frozen for when you want them).

  • 500gm silken tofu
  • 2 tablespoons soy sauce or tamari (for GF)
  • 2 massel stock cubes
  • 4 carrots (zucchini also works well….you can pretty much smuggle any veg you want in and the kids will be none the wiser…..hehehe!)
  • leafy bits and small stems celery from a bunch of celery (about 4 cups or so).
  • green parts of a bunch of spring onions (or one brown onion)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tin lentils
  • 1 tin kidney beans
  • 1 cup walnuts (can use pumpkin / sunflower seeds for nut free)
  • 2 teaspoons LSA (can use linseed meal for nut free – normally use but couldn’t find in the not kitchen!!)
  • 4 cups (approx) quick oats (enough to make the mixture sticky). NOTE:You can use a combination of cooked rice or quinoa and quinoa flakes for a GF version which works fine – I actually like the cooked rice in it better than the oats personally.


Preheat oven to 180 degrees (this was mum’s fan forced one as I currently do not have oven facilities at home).

  1. Get a very large bowl or pot to mix the mixture in.
  2. First food process the spring or normal onion and celery until liquid. Add to the mixing pot.
  3. Grate or process the carrots (or zucchini) to finely grated or very small pieces. Add to the mixing pot.
  4. Process the tofu, stock, soy or tamari, LSA or linseed meal, onion and garlic powder until creamy and combined. Add to the mixing pot and stir into the pulverised vegetables.
  5. Process the nuts or seeds until small chunks are the biggest bits. Add to the mixing pot.
  6. Process the drained legumes together lightly (if you want a few whole ones leave some out of the processor). Add to the mixing pot and combine with the rest of the ingredients.
  7. If using cooked rice or quinoa you may want to process this a little first and add in. If using oats just add enough to make a sticky but mouldable mixture. I found about 4 cups of oats is about right. 4 cups of cooked rice or quinoa is probably fine too with a little quinoa flakes.
  8. Let stand for about 10 minutes to let the oats sog up some of the moisture.
  9. Cover 4 oven trays with baking paper.
  10. Form mix into 40 burgers (about 5 cm diameter or so). Small handfuls are the ticket.
  11. Place on trays.
  12. Bake about 20 mins one side. Flip and bake 10 mins on other side. Burgers should be crisp and slightly brown on the outside and firm in the middle.
  13. Cool on rack for freezing or refrigeration or eat straight away. These reheat well in the microwave or a pan or on the barbecue.

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