The Best Tofu Burger

Best Tofu Burger

Ingredients

1 block / 1 oz / 300 g firm tofu, drained, patted dry, and sliced

2 eggs (or 4 egg whites)

½ cup / 2 oz / 55 g dried bread crumbs

¼ cup / 1 oz / 22 g grated Parmesan cheese

¼ cup / 1 oz / 22 g sunflower seeds

¼ cup / 1 oz / 22 g almonds

½ cup / 2 oz / 55g sliced white button mushrooms (or any other kind of mushroom)

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon ground cayenne pepper

¼ teaspoon fine grain sea salt

Few drops of Tabasco sauce (optional)

Directions

Place the almonds and the sunflower seeds in a food processor (or a blender). Give a few pulses until they’re well ground.

Add all the other ingredients.

Pulse until the mixture comes together and looks pretty smooth.

If it seems a bit thin to you, add more bread crumbs (or Parmesan) until everything comes together.

Pour a tablespoon olive oil into your largest skillet over medium heat. When hot, drop about ¾ cup mixture into the pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form more patties in pan.

Cover, and cook turning once, until deeply browned on both sides. Roughly 10 minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, so be mindful of that.

Of, course, if you have the awesome cow-micro-pan, you’ll cook one at a time.

One of the best thing of tofu burgers is that the texture and flavor remain the same even if you heat them up later (in the microwave or in the oven). This means that you can make them ahead and just heat them up when you’re ready to eat.

Serve with your favorite burger fixings. I like to use avocado, sliced cherry tomatoes, shredded lettuce and a touch of yogurt mayo. But standard burger toppings such as ketchup, mustard, onions and pickles work great as well (or maybe, even better).