It’s Meatless Monday-Tex Mex Burgers

Here’s the second guest recipe courtesy of Vegan For Fun by Attila Hildmann. This has lots of layers of taste. I was eager to try the locust bean gum for the burgers because whenever I make a veggie burger they always seem to fall apart when I cook them. I still had some issues with that so I think maybe adding more locust bean gum might work better. Some recipes come out differently each time you make them so if anyone makes this or already uses locust bean gum in their recipes I’d love to hear what you think and if it’s worth the extra cost of adding it to recipes. If you’re wondering where you can buy it, I purchased mine from Amazon, here’s a link if you want to check it out-


No Meatless Monday next week as it’s a holiday weekend but it will return Monday Sept 8th.

Vegan for fun_Tex-Mex-Burger


Tofu Burgers:

10.5 ounces tofu (300 g)

2 onions

½ bunch flat-leaf parsley

¹ ³ cup canned corn (50 g)

¾ cup canned kidney beans (50 g)

½ cup breadcrumbs (60 g)

2 level teaspoons sea salt

2 teaspoons paprika

2 teaspoons tomato paste

1 level teaspoon locust bean gum

(If not available, you can use guar gum.)

Freshly ground black pepper

¼ cup vegetable oil (70 mL)


2 tomatoes (approx. 250 g)

1¼ cups kidney beans (200 g) (can)

2 tablespoons chopped cilantro leaves

2 tablespoons tomato paste

2 tablespoons olive oil

½ red chili pepper

1 tablespoon freshly squeezed

lemon juice

Sea salt

Freshly ground black pepper


1 avocado

1 teaspoon freshly squeezed

lemon juice

Sea salt

Freshly ground black pepper

In addition:

Lettuce for the burgers

2 sesame buns

1 cup tortilla chips (30 g)

Preparation time: 60 minutes


For the burgers, mash the tofu with a fork. Peel the onions. Wash the parsley, shake dry, and purée together with the onions in a blender. Rinse off the corn and kidney beans and allow to drain. Combine all of the ingredients for the burgers, except for the vegetable oil, and knead well for 2 minutes. Then form 3 burgers from the mixture (the flatter they are, the more crispier they will turn out). Heat the oil in a skillet and fry the burgers for 2 minutes on each side over high heat. Reduce the heat to medium and fry the burgers an additional 4 minutes on each side until golden brown.

For the salsa, wash and dice the tomatoes. Mix together with the other ingredients for the salsa.

For the guacamole, peel the avocado and remove the pit. Purée the pulp together with the lemon juice in a blender. Season with sea salt and pepper. Wash the lettuce and spin dry. Cut open the sesame buns and toast them for just a minute. Place the lettuce and the burgers on the bottom half of each bun, and then add the salsa, tortilla chips, and guacamole. Put the other of the bun on top.

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