Make the tofu patty mixture

• Finely crumble the tofu into a bowl.
• Mix in the mushroom powder, onion, parsley, garlic, smoked paprika, coriander, soy sauce, tomato paste and rosemary/thyme.
• Add flour or breadcrumbs as binder until the mixture can be pressed into balls.

Shape the patties

• Press the mixture into balls and set aside.

Prepare the shoestring fries

• Peel the potatoes and cut into thin strips with a mandoline.
• Rinse in a bowl of cold water to remove excess starch.
• Pat dry on a kitchen towel.

Fry the fries

• Fry in hot oil at 170 °C until they start to brown.
• Drain on a wire rack, then season with salt in a bowl.

Make the burger sauce

• Mix the vegan mayo, ketchup, mustard and diced pickles in a bowl.

Caramelize the onions

• Thinly slice the onions and cook in a pan with a bit of salt until caramelized.
• Deglaze with a splash of water when necessary.

Smash and cook the patties

• In a hot pan, smash the balls into thin patties.
• Optionally top with vegan cheese and let it melt.

Build the burgers

• Toast the buns.
• Spread burger sauce, add lettuce, tomato, patties, caramelized onions and close the buns.
• Serve with the shoestring fries.