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Tex Mex Burgers




3 tsp green peppercorns

3 tsp pink peppercorns 500 ml soy cream 700 ml vegetable broth

4 Tbs nutritional yeast flakes

300 g polenta (corn meal)


1 small onion, chopped

1 red pepper, diced

50 g smoked tofu, diced

500 g black beans (cooked)

100 g vital wheat gluten flour

120 g breadcrumbs 100 g oats 1 tsp cumin (ground) 1 Tbs tomato concentrate 1 Tbs soy sauce 2 garlic cloves, crushed

2 tsp smoked paprika (ground)

salt & pepper, ground


6 Tbs vegan BBQ sauce 6 slices vegan cheese 100 g arugula (rocket) 100 g sun-dried tomatoes (in oil)

50 g crispy fried onions oil for frying




Coarsely chop peppercorns. Bring soy cream and vegetable broth to boil in a pot and gradually whisk in 250 grams polenta. Add yeast flakes and chopped peppercorns. Simmer and stir until polenta thickens. Pour mixture into a 20 x 30 cm greased baking dish, spread evenly flat. Chill for 2 hours.


1. Sauté chopped onion, red pepper and smoked tofu in a pan with some olive oil. Set aside. Drain black beans thoroughly with a sieve, then transfer to a mixing bowl and mash well, leaving some texture to beans. Add remaining burger ingre- dients and sautéed onion, pepper and tofu. Combine well with your hands and work until evenly mixed. Set aside.

2. Carefully turn out the chilled polenta on a flat surface. Cut 6 circles with a round biscuit / pastry cutter. Spread remaining polenta grains in a dish. Dust and coat circles on both sides. Heat oil in a pan and fry polenta shapes until evenly golden brown and crispy on both sides. Transfer to paper towels to absorb excess oil.

3. Divide and form burger mixture into 6 patties. Fry on both sides in pan with hot oil on medium heat.


Arrange fried polenta shapes on plates for bottom layer. Top each with BBQ sauce, followed by a cheese slice and burger patty. Garnish with arugula, sun-dried tomatoes and crispy onions.


Preparation: 40 min. // Chill: 2 hours // Cooking: 20 min // Makes: 6 burgers

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1 Comment

Jan 10, 2022

Ok, and thank you. I will give it a go.

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