Tofu grillable hamburgers

Wayne calls it the “Burger Veggie 1996”. It is essentially an old -fashioned hippie hamburger. I love them for several reasons. First of all, they are at the grid. Second, they are made from ingredients that I understand – organic tofu, seeds, nuts, eggs, spices and breadcrumbs. And thirdly, they are constantly adaptable by raising the spices and your hamburger toppings.

The recipe

On the cook’s front, I cleaned some drawers. Browse mainly Old Magazine magazine cuts (which is part of the reason why I have presented more inspiration for magazines than usual). I found a lot of jewels, and these tofu burgers jumped on me. I adapted them from a recipe contributed to a reader who ran in the October 2004 issue of Sunset magazine. The recipe was sent to sunset by Jeremy Wolf de San Francisco, and I enjoyed them so much! They were incredibly easy to make, based on the technique “throw everything in the food processor”, and called an original mixture of ingredients ranging from tofu, seeds and nuts, mustard, cumin and mushrooms. Over the years since the years, I have done a lot of variations, and I will talk about it a few below.

I will say, I suspect that you will be tempted to modify the seasonings, and you should! But here is my advice. Do not skimp on cumin or mustard, you need assertive flavors to get started – keep in mind that you are dealing with ground tofu and eggs as a hamburgers base. Whatever you thought daring!

Tofu burgers – how to cook them

One of the big things about this is that you can cook them in several ways. You can use a pan, you can grill or cook them. The main thing you need to do is mix the mixture with a smooth consistency. Then shape and firmly press the mixture in the firm patties. I call the firmest tofu you can find (extra-Fer), but each tofu brand contains a different amount of water. If your mixture is too wet, just mix more breadcrumbs 1/4 cup at the same time and leave from there. The mixture also goes bankrupt as it is, so keep it in mind. You can let it stand for about 10 minutes before shaping if you have time.

Tofu burger variations

A number of people tried to do them without the egg. I have not yet tested this version, but here are some notes of the comments. De Lisa, “For vegans, I reserved part of the batch before adding eggs and I put a tablespoon of almond butter as a binder, more a little additional breadcrumbs. “Jacqui says:” Even if I had eggs, so I used 2 t of chia seeds mixed with 6 t of water to replace. Worked very well! “”

For a gluten -free option, Lisa commented with this shine: “I do something similar to these and I use Masa Harina instead of breadcrumbs for a gluten-free option … This definitively gives him a “southwest” touch, and is so delicious. »»

Cooking advice

If you are nervous about the pancakes that fall through the grill grids, Judith says: “… my husband was responsible for the grill, started on aluminum foil, we thought they could fall through the grids, they ended up putting them on the gates (they refreshed by cooking on the fire a little) and they were wonderful!”

Some other favorite summer sandwiches include this chickpea salad sandwich and vegetarian hamburger Super natural kitchen. And I like to bring them when we got out of a campsite. Here is where you can see all my favorite camping recipes. Appreciate!!

More tofu recipes

• Tofu
• Sesame seed tofu
• Caramelized tofu
• Tofu spring rolls
• Salt and pepper tofu
• all Tofu recipes

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