Burgers are all the rage right now. They’re simple to make, convenient to eat and are super filling for when you’re really hungry. However, all burgers aren’t created equal. A lot are filled with processed nasties that aren’t very nutritious and leave you feeling sleepy and heavy. This epic burger recipe is nutrient dense, gluten-free and super tasty. Who says you can’t have it all?

Servings: 8 Prep Time: 25 minutes Cook time: 45 Minutes
 
Ingredients:
 
Hemp Crusted Tofu Patty
 
Patty:
500 g organic extra firm tofu (pressed between two tea towels to remove any excess water)

Buttermilk Wash:

250 ml coconut milk
1 tbsp apple cider vinegar
1 tbsp sriracha
1 tsp Himalayan pink salt
 
Flour:

65 g almond four
45 g coconut flour
25 g golden flax meal
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp Himalayan pink salt

Crumb:
55 g activated walnuts
55 g activated sunflowerseeds
20 g pine nuts
20 g hemp seeds
 
Kaleslaw:
½ cup carrot grated
½ cup red cabbage shredded
1 cup kale stemmed and shredded
1 tbsp vegan mayonnaise
1 tbsp hemp oil
1 tsp mustard
 
Sriracha Mayo:
8 tbsp vegan mayonnaise
1 tbsp sriracha

Other Burger Bits:
2 large tomatoes sliced
8 small cos lettuce leaves washed and dried
8 gluten-free burger buns
 
Method:
1.     Preheat the oven at 200 degrees Celsius and line a baking tray with baking paper.
2.     Slice tofu into 8 uniform patties.
3.     Coat all pieces in the Flour mixture, then dip in the Buttermilk mixture and finally coat with the Crumb mixture.
4.     Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.
5.     Flip patties over after about 30 minutes to get a golden crust on each side.
6.     While your patty is baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.
7.     Once your patties are done, allow them to cool at room temperature until safe to touch.
8.     To assemble your burger, place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!

Guest Blog written by Maz Valcorza - Author of Uncooked & The Naked Vegan, Maz has been working with healthy vegan and allergy friendly foods for the last 6 years. Maz is also an Everyday Vegan on www.everydayvegan.tv where her role is to create and run online courses teaching viewers how to make healthy and delicious vegan food. She loves food and lives for sharing how easy and awesome it is to connect with ourselves, each other and our planet through nourishing our bodies and souls..... follow Maz on instagram.