Wayne calls this the "1996 Veggie Burger". It's basically an old school hippie burger. I love her for a couple of reasons. First, they are grillable. Second, they're made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they're endlessly customizable by swapping the condiments and your burger toppings.
I cleared out some drawers while cooking. I mostly go through old newspaper clippings (which is part of the reason I featured more magazine-inspired recipes than usual). I found a lot of gems and these tofu burgers jumped at me. I adapted them from a reader contributed recipe published in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco and I really enjoyed it! They were incredibly easy to make because they relied on the "throw it all in the food processor" technique and required a peculiar mix of ingredients ranging from tofu, seeds and nuts to mustard, cumin and mushrooms. I've made a lot of variations over the past few years, and I'll go over some of them below.
I'll say I suspect you are going to be tempted to tweak the spices, and you should! But here is my advice. Don't skimp on cumin or mustard, you need some assertive flavors to unfold – just remember that you're dealing with ground tofu and eggs as a burger base. Whatever you find brave!
Tofu Burgers – How To Cook Them
One of the great things about these is that you can cook them in a number of different ways. You can use a pan, grill or bake it. The most important thing you need to do is blend the mixture to a smooth consistency. Then shape firmly and press the mixture into firm patties. I call for the firmest tofu you can find (extra firm), but each brand of tofu contains a different amount of water. If your mixture is too wet, just mix 1/4 cup more breadcrumbs at a time and go from there. The mixture will also firm up once it sits so keep that in mind. If you have the time, you can let it sit for about 10 minutes before sculpting it.
Tofu burger variations
A number of people have tried to make these without the egg. I haven't tested this version yet, but here are some notes from the comments. From Lisa "For the vegan, I reserved part of the batch before adding eggs, adding a tablespoon of almond butter as a binder and a little extra breadcrumbs. "Jacqui says:" … although I ran out of eggs, I used 2 tons of chia seeds with 6 tons of water as a substitute. It worked great! "
For a gluten-free option, Lisa commented with this brilliance: "I do something similar and use Masa Harina instead of breadcrumbs for a gluten-free option. It definitely gives it a "southwestern" touch and is so delicious. "
If you are nervous about the patties falling through the grill racks, Judith says: “… my husband was responsible for the grill, started with aluminum foil, we thought they might fall through the grilles, and in the end he put them directly on the grill Grids (they set a little on the foil as you cooked) and they were wonderful! "