Versatile vegetarian burger patties

These patties are ideal for burgers, or to reheat on the barbeque. The mixture is very versatile; it works well to replace sausage meat in any dish and is really incredibly tasty. It’s very good for you as well and much lower in fat than regular meat patties. I have used this mixture as a meatloaf, meatballs to have with spaghetti, the filling in sausage rolls or as a filling for savouries.


  • 1 block of firm tofuVersatile Vegetarian Burger Patties
  • 2-3 cups of cooked rice
  • 1 large onion
  • 1 or 2 cloves of garlic
  • 6 leaves of spinach or silver beet (optional)
  • 1 large or two small carrots
  • 1/4 a cup of soy sauce, preferably a good low salt variety
  • Stock cube (beef for non vegetarians)
  • 2 eggs
  • Flour


Place all ingredients except flour, rice and soy sauce into a food processor and process together well.

Tip mixture into a good-sized bowl. Add the rice and soy sauce (should be enough to turn the mixture the to the colour of sausage meat).

Add in flour 1/2 a cup at a time until the mixture a thick enough to hold the patties together well.

Form the patties with your hands and coat with flour. Shallow fry in pan, olive oil gives the best flavour.

The patties do not absorb much oil at all, but if you’re concerned, cook in a non-stick fry pan, or spray regular fry pan with oil. Have the pan on a medium heat and cook on each side until nice and brown. If you cook only half way, you can transfer patties to a barbeque to complete cooking.

Serve the burgers any way you please, in a bun or on their own with a regular meal. They taste delicious cold in a sandwich and freeze well once cooked.

Category: Articles