Big Breakfast Burgers
Burger for breakfast. Sounds like a great idea, right? These are naughty, indulgent and utterly delicious - the perfect thing to rustle up for you and your mates the morning after the night before. Ronald ain't got nothing on us. BOSH! (Recipe taken from BOSH! on a Budget)
Serves
Ingredients
For the breakfast burger patties
<item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 tsp dried sage<item-todo-done><item-todo-done>½ tsp dried thyme<item-todo-done><item-todo-done>½ tsp fennel seeds<item-todo-done><item-todo-done> pinch of nutmeg<item-todo-done><item-todo-done>6 plant-based sausages<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>4 slices of plant-based American-Style cheese<item-todo-done><item-todo-done> oil for greasing<item-todo-done>
For the 'bacon' mushrooms
<item-todo-done>1 ½ tbsp soy sauce<item-todo-done><item-todo-done>1 ½ tbsp maple syrup<item-todo-done><item-todo-done>1 ½ tbsp apple cider vinegar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>250g chestnut mushrooms<item-todo-done>
For the tofu 'egg'
<item-todo-done>3 tbsp vegetable oil - plus extra for frying<item-todo-done><item-todo-done>½ tbsp turmeric<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>½ tsp onion powder<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done>
To serve
<item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>4 English muffins<item-todo-done><item-todo-done> tomato ketchup or brown sauce optional<item-todo-done>
Before you start
Preheat the oven to 180°C l Line 2 baking trays l Tofu press or 2 clean tea towels and a weight l Large frying pan l Toaster or grill heated to max
Prepare the tofu
- Press the tofu for 10 minutes using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top
Make the burger patties
- Place the plant-based sausages in a mixing bowl and mash with a fork
- Peel the garlic and grate it into the bowl
- Crack the pepper, and add the dried herbs and spices and stir to combine
- Taste and adjust the seasoning as needed
- Grease your hands with a little oil and shape the mixture into 4 burger patties that are the same diameter as the muffins
- Place on one of the baking trays and roast in the hot oven for 18 minutes
- Remove the tray and place a slice of dairy-free cheese on top of each patty
- Return to the oven for another 2 minutes
Meanwhile, make the ‘bacon’ mushrooms
- Slice the mushrooms
- Mix the soy sauce, maple syrup and apple cider vinegar in a bowl
- Add the mushrooms and stir to coat in the marinade
- Spread the mushrooms out over a baking tray, drizzle the oil over the top, then roast for 18–20 minutes
Make the tofu ‘egg’
- Put the pressed tofu on its side and cut it into 4 thin slices, then carefully trim the corners to make the slices roughly the same size as the muffins
- Mix the 3 tablespoons of vegetable oil and the remaining ingredients together on a plate
- Move the slices of tofu around in the marinade to coat
- Put a frying pan over a medium heat and warm a couple of tablespoons of oil
- Fry the tofu slices for 3 minutes on each side, until the edges are turning golden brown
Prepare the muffins
- Halve the muffins and toast until golden and crispy
- Butter the slices
- Build the burgers by placing the cheese-topped burger patties on the muffin bases
- Lay a tofu egg on top of each patty (you may need to trim the corners a little bit to get a nice round burger shape!)
- Top with the bacon mushrooms, ketchup or brown sauce and the muffin tops
- Serve immediately