As with traditional burgers, those made without meat don’t need a lot of ingredients or an elaborate process to be juicy and delicious. Whether based on legumes, vegetables, nuts or tofu, they can be flavoured in a variety of ways and take a number of forms. The same mixtures used for burgers can generate “cutlets”, “meat” loaf or “meat” balls.
Here’s your Tofu burger recipe:
- ¼ cup arame or other dark sea green, such as kombu or wakame
- 1 tbsp soy sauce
- 680g firm tofu, patted dry
- ¼ cup sesame seeds
- 1/2 cup panko crumbs or fresh breadcrumbs
- 1 bunch spring onions
- 2 tsp dark sesame oil salt and freshly ground black pepper
- 2 to 3 tbsp peanut or neutral oil, such as grapeseed or corn
- Pour boiling water over arame and soak for 2 minutes. Drain well.
- Put onions in food processor and pulse a few times until minced. Transfer to large bowl.
- Put arame and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.
- Put remaining tofu into processor and let it run until tofu is smooth.
- Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, a little salt and lots of pepper.
- Stir well to combine.
- Form into patties.
- Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day.
- Bring back to room temperature before cooking.)
- Put oil in large nonstick or well-seasoned heavy frying pan, turn heat to medium.
- When hot, slip burgers into pan with spatula.
- Cook, undisturbed, until browned and easily moved, about 5 minutes.
- Carefully flip and cook until done, 3-4 minutes more.
- Serve on buns with mustard, sauce, chutney or other toppings.