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Finely crumble the 400 g firm tofu into a large bowl using your hands. Finely chop the 1 small onion and a small bunch of parsley, then add them to the crumbled tofu. Grate the 1 garlic clove into the bowl.

Add salt and pepper to taste, 2 tablespoons mushroom powder (if using), 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 2 tablespoons soy sauce, 2 tablespoons tomato paste, and a pinch of rosemary and thyme to the tofu mixture. Mix all ingredients thoroughly by hand until well combined.

Gradually add 4-6 tablespoons of flour (or breadcrumbs) to the tofu mixture, mixing until it acts as a binder and the mixture can be easily pressed into balls. Form the mixture into balls and set them aside.

Peel the starchy potatoes. Using a mandolin, carefully cut the potatoes into thin strips. Place the cut potato strips in a bowl with cold water to rinse off excess starch. Let them soak for 10-15 minutes, then drain the water and spread the potato strips on a kitchen towel to pat-dry thoroughly.

Heat oil for frying in a deep pot or fryer to 170°C (338°F). Fry the potato strips in batches until they start to brown and become crispy. Remove the fries from the oil using a slotted spoon and place them in a bowl. Season immediately with salt to taste and toss.

Prepare the burger sauce: In a small bowl, combine 6 tablespoons vegan mayo, 3 tablespoons ketchup, 2 teaspoons mustard, and 2 tablespoons finely diced pickles. Mix all ingredients well until smooth.

Prepare the caramelized onions: Thinly slice 1-2 onions. Heat a pan over medium heat with a little oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Deglaze with a splash of water when necessary to prevent sticking and aid caramelization.

Cook the tofu patties: Heat a pan until hot over medium-high heat. Place the prepared tofu balls into the hot pan and, using a sturdy spatula, smash them into thin patties. Cook until the patties are browned and crispy on one side, then flip them.

If using, top the cooked patties with vegan cheese slices. Pour a small splash of water into the hot pan and quickly cover it with a lid to create steam and melt the cheese. Cook for another 1-2 minutes until the cheese is melted.

Toast the brioche buns until lightly golden.

Assemble the burgers: On the bottom half of a toasted bun, spread a generous amount of the prepared burger sauce. Add lettuce and sliced tomatoes (if using). Place a cooked tofu patty with melted vegan cheese on top. Add a portion of the caramelized onions. For a double burger, repeat with a second patty and toppings. Place the top half of the toasted bun on top to complete the burger.

Serve immediately with the shoestring fries and your beverage of choice. Enjoy!


Finely crumble the 400 g firm tofu into a large bowl using your hands. Finely chop the 1 small onion and a small bunch of parsley, then add them to the crumbled tofu. Grate the 1 garlic clove into the bowl.

Add salt and pepper to taste, 2 tablespoons mushroom powder (if using), 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 2 tablespoons soy sauce, 2 tablespoons tomato paste, and a pinch of rosemary and thyme to the tofu mixture. Mix all ingredients thoroughly by hand until well combined.

Gradually add 4-6 tablespoons of flour (or breadcrumbs) to the tofu mixture, mixing until it acts as a binder and the mixture can be easily pressed into balls. Form the mixture into balls and set them aside.

Peel the starchy potatoes. Using a mandolin, carefully cut the potatoes into thin strips. Place the cut potato strips in a bowl with cold water to rinse off excess starch. Let them soak for 10-15 minutes, then drain the water and spread the potato strips on a kitchen towel to pat-dry thoroughly.

Heat oil for frying in a deep pot or fryer to 170°C (338°F). Fry the potato strips in batches until they start to brown and become crispy. Remove the fries from the oil using a slotted spoon and place them in a bowl. Season immediately with salt to taste and toss.

Prepare the burger sauce: In a small bowl, combine 6 tablespoons vegan mayo, 3 tablespoons ketchup, 2 teaspoons mustard, and 2 tablespoons finely diced pickles. Mix all ingredients well until smooth.

Prepare the caramelized onions: Thinly slice 1-2 onions. Heat a pan over medium heat with a little oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Deglaze with a splash of water when necessary to prevent sticking and aid caramelization.

Cook the tofu patties: Heat a pan until hot over medium-high heat. Place the prepared tofu balls into the hot pan and, using a sturdy spatula, smash them into thin patties. Cook until the patties are browned and crispy on one side, then flip them.

If using, top the cooked patties with vegan cheese slices. Pour a small splash of water into the hot pan and quickly cover it with a lid to create steam and melt the cheese. Cook for another 1-2 minutes until the cheese is melted.

Toast the brioche buns until lightly golden.

Assemble the burgers: On the bottom half of a toasted bun, spread a generous amount of the prepared burger sauce. Add lettuce and sliced tomatoes (if using). Place a cooked tofu patty with melted vegan cheese on top. Add a portion of the caramelized onions. For a double burger, repeat with a second patty and toppings. Place the top half of the toasted bun on top to complete the burger.

Serve immediately with the shoestring fries and your beverage of choice. Enjoy!
