Serves 8 | Prep time: 5 minutes | Cooking time: 25 minutes |


•400g firm tofu
•450g chickpea
•3 tsp garlic powder
•1 tsp Dijon mustard
•2 tsp salt
•1/4tsp white pepper
•Vegan cheese slice
•Burger bun
•Rice floor to roll

Breadcrumb mixture:
•1 cup quinoa breadcrumb
•1 tsp turmeric
•2 tsp nutritional yeast

Wet mixture:
•1 cup rice milk
•1 tbsp flaxseed

Place all the ingredients for the burger in a food processor and blend well. In 3 separate bowls, place the rice flour in one, breadcrumb mixture in another one, milk mixture in the other.

Make the burger patties into square shapes, (80g each) then coat in the rice flour, milk mixture and finally in the breadcrumb mixture. Place a pan on a medium heat, brush with sunflower oil, when hot add the burgers and cook for 5 minutes on each side.

Assemble the burger with a spread of our tangy tartare sauce on the bread, a slice of vegan cheese on the patty topped with a slice of tomato and some lettuce. Then enjoy.