Vegan Burgers

Preparation

Add the walnuts to the food processor and process until crumbly, then transfer to a mixing bowl.

Add the chickpeas to the food processor with the soy sauce and tomato paste.

Process until well mixed in, you might have to stop a couple of times to scrape down the sides and start it up again before it will start to mix properly.

Transfer to the mixing bowl with the crushed walnuts.

Add the vegan mayonnaise, Dijon mustard, garlic powder, onion powder, salt, ground black pepper and smoked paprika to the mixing bowl.

Add in the cooked couscous and the vital wheat gluten and stir until just mixed.

Then get in there with your hands and form it into a big ball and then knead it about 20-30 times so that the wheat gluten can activate properly.

You don’t have to worry about the wheat gluten being over-kneaded and causing them to be too tough because there is not a lot of wheat gluten used, so over-kneading is not too much of a worry here.

Divide into four sections and then either form each section into a burger shape with your hands or pat down into a round cutter to make a nice flat patty shape.

Add the olive oil to a frying pan and then add in the burgers, brushing on Vegan BBQ sauce to the top of the burgers.

Fry for 5 minutes on medium high heat and then flip them brushing barbecue sauce onto the other side.

Serve on hamburger buns with lettuce, sliced tomato, pickles, avocado, red onion and more of the Mustard Relish