Mushroom and Tofu Veggie Burger
Ingredients
- 400 gfirm tofu (drained and mashed)
- 200 gButton mushroom (finely chopped)
- 1 pcYellow onion (finely diced)
- 1 pcGarlic (minced)
- 2 tbspsoy sauce
- 1 pcEgg (beaten)
- 50 gWheat flour
- 4 pcCheddar cheese (sliced)
- 4 pcWhite bread (halved)
- 1 pcRound tomato (sliced)
- 4 pcSalade ou chicorée frisée (translated from French) (whole leaves)
- 2 tbspMustard
- 2 tbspSunflower oil
- 4 pcBrioche burger bun (halved)
- 1 tspLiquid smoke
Method
A patty with a crisp brown crust and a tender mushroom center. Melted cheddar coats the toppings, providing richness to balance the crunchy lettuce.
- 1
Chop the mushrooms and onion. Sauté in a pan with the minced garlic until the moisture evaporates and the mixture begins to brown.
- 2
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
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
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
Toast the brioche burger buns. Spread with mustard, add the lettuce, the cheesy patty, then the tomato slices. Close and serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw patties can be kept for 48 hours in the fridge. Once cooked, the burger should be eaten immediately to maintain its crunch.
