Spicy Tofu Burgers With Cucumber Relish Recipes

SPICY TOFU BURGERS WITH CUCUMBER RELISH

Steps:

• Heat 1 tbs of the oil in a frying pan and gently fry all but 1 tbs of the onion with the celery for 5 minutes until thay are soft. Add the garlic and fry for another 2 minutes.
• Put the kidney beans in a bowl and mash them lightly with a fork to break them up. Finely chop the peanuts in a food processor. Pat the tofu dry on kitchen paper, break it into pieces and add it to the nuts in the food processor. Blend them until the tofu is crumbly then add the mixture to the beans together with the fried vegetables, curry paste, breadcrumbs and egg replacer and mix everything well to obtain a thick paste.
• Divide the mixture in the bowl into quarters and shape into burgers, dusting your hands with flour if the mixture is sticky. Heat the remaining oil in the pan and gently fry the burgers for about 4 minutes on each side, until golden.
• Meanwhile, chop the cucumber finely and mix it with the reserved tablespoon of chopped onion, the parsley, vinegar and sugar in a bowl. Serve with the burgers.

TOFU BURGERS

Steps:

• Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.
• While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
• When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.
• Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

CHICKEN BURGERS WITH SATAY SAUCE AND SPICY CUCUMBER RELISH

Steps:

• Prepare cucumber relish first by dissolving sugar in vinegar.
• Add remaining ingredients and stir well.
• Allow to sit at room temperature for at least half an hour.
• Prepare satay sauce by mixing all ingredients until smooth; set aside.
• To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
• Check ground chicken to be sure it isn't very wet; if it is, blot it with paper toweling.
• In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
• Stir peanut butter mixture into chicken mixture and blend until smooth.
• Form into four thick patties.
• Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
• Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.

STIR-FRIED CUCUMBER WITH TOFU

Steps:

• Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
• Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
• Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
• Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
• Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
• Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.