Vegan burger made with spinach, peas and cilantro with homemade tofu mayo.
In a food processor pulse cilantro and spinach into a fine chop but not purée, alternately chop the greens by hand. Pulse the green peas a few times to a rough chop. Add it to a large bowl. Add the greens, half the chickpea flour and remaining ingredients. And mix well. If the mixture is too loose and another tablespoon of chickpea flour and mix. Set it in the fridge for 30 minutes to one hour to firm up.
Divide the mixture into 3-4 patties. Warm oil in a frying pan. Fry the patties on medium heat for 3-4 minutes on each side till firm and golden.
Warm the buns. Spread the mayo, place the patty, greens, tomato and serve.
Place the garlic in a small food processor and mince. Add all the ingredients and process to get a smooth silky texture, about 1 minute. Taste and adjust the seasoning and flavor. Transfer the mayo into a clean jar. Your mayo will stay fresh in a tightly closed container for 4-5 days. And because it’s so low in calories compared to regular mayo you can use it generously.