Too good to be vegan! A local restaurant inspired me to make this flavourful stack. The patty is also gluten free.
First, set out the spices: garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.
Then mix with a puree of beans (nearly any kind will do). To help hold things together add tofu, oats and white rice flour.
Form the patty and give it a good fry:
Add some char for a deep flavour.
I baked fresh burger buns just for this:
Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions. Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.