2 onions, quartered
1 tub of firm tofu
1 tbsp paprika
2 cans chickpeas OR 2 ½ cups cooked chickpeas
1 tbsp Worcestershire sauce
~1 cup wheatgerm
125g walnut crumbs
In a food processor, roughly chop the onions and mushrooms. Add tofu, paprika, chickpeas, Worcestershire sauce and process. Add the eggs and about half the wheatgerm with the engine running, and process until mixture has come together, but stop before it turns into a smooth paste. Scrape the mixture into a bowl, and stir in the walnut crumbs and enough of the wheatgerm to make the mixture thick but not dry. Cook for about eight minutes each side, or until brown.
I made ours in our two sandwich presses and they were perfect, holding together really well but still moist and flavourful inside. This might be a good one to feed to the kids' friends or family members who are a bit dubious about meatless cooking – with the paprika tinting it pink it looks remarkably like a real meat burger and the mushroom gives it a bit of a meaty texture. Everyone in our house devoured it, including Mr I-Don't-Liiiike-That, who had seconds (hence why the first thing I did after finishing my dinner was to write down this recipe so I can reproduce it!).
I suspect that this recipe could be made vegan fairly easily, possibly with the addition of some soy flour. It's the tofu which makes the vegetarian versions stick together, since if I make it with just the eggs they fall apart.