Mushroom and Tofu Veggie Burger

A patty with a crisp brown crust and a tender mushroom center. Melted cheddar coats the toppings, providing richness to balance the crunchy lettuce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 854
• Protein: 44 g
• Carbs: 93 g
• Fat: 33 g

Ingredients

• 400 g firm tofu ( drained and mashed )
• 200 g Button mushroom ( finely chopped )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 2 tbsp soy sauce
• 1 piece Egg ( beaten )
• 50 g Wheat flour
• 4 piece Cheddar cheese ( sliced )
• 4 piece White bread ( halved )
• 1 piece Round tomato ( sliced )
• 4 piece Salade ou chicorée frisée (translated from French) ( whole leaves )
• 2 tbsp Mustard
• 2 tbsp Sunflower oil
• 4 piece Brioche burger bun ( halved )
• 1 tsp Liquid smoke

Instructions

1. Sautéed flavors

   Chop the mushrooms and onion. Sauté in a pan with the minced garlic until the moisture evaporates and the mixture begins to brown.

2. Binding the filling

   Mash the tofu with a fork in a mixing bowl. Add the sautéed vegetables, soy sauce, liquid smoke, egg, and flour. Mix until a firm paste forms.

3. Shaping and resting

   Shape 4 thick patties with your hands. Let them rest in the fridge for 10 minutes so they don't fall apart during cooking.

4. Cooking and melting

   Sear the patties in hot oil. Once a crust has formed, flip them and place a slice of cheddar on each cooked side so it melts over the burger.

5. Final assembly

   Toast the brioche burger buns. Spread with mustard, add the lettuce, the cheesy patty, then the tomato slices. Close and serve immediately.

Chef's tips

• Squeeze the tofu thoroughly in a cloth to remove all water; it's the secret to a patty that doesn't crumble.
• Only flip the patty when it releases easily from the pan, which means the crust is properly set.

Storage

Raw patties can be kept for 48 hours in the fridge. Once cooked, the burger should be eaten immediately to maintain its crunch.