Tofu Mushroom Burgers Vegetarian Times Recipes

VEGAN MUSHROOM TOFU VEGGIE BURGERS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Press tofu: wrap tofu block in paper towels or a kitchen towel and sandwich between two plates. Set a heavy object on the top plate and set aside.
• Place mushroom, garlic cloves, shallot, and onion in the food processor. Pulse until mushrooms are in very small chunks.
• Place skillet on low-medium heat. Once warm, add olive oil and mushroom mixture. Cook until liquid is absorbed.
• Add mushroom mixture to mixing bowl. Add worcestershire sauce, breadcrumbs, nutritional yeast, ground flaxseed, salt, and pepper. Add pressed tofu and let cool before crumbling with hands. Mix until well combined.
• Use 1/2 cup and form into patties. It should make about 6. Place on parchment paper-lined baking sheet. Bake for 20 minutes. Flip, and bake for an additional 5-10 minutes.
• Remove from oven and let cool for 5-10 minutes before handling. This helps the patty from falling apart. Serve with toasted hamburger buns, lettuce, tomato, avocado, and secret sauce.

TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)

Steps:

• In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
• After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
• Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
• Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

MUSHROOM VEGGIE BURGER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

TOFU AND VEGGIE BURGER

Steps:

• Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
• Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
• Add spices; cook, stirring until fragrant.
• Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
• Cover; referigerate 30 minutes.
• Meanwhile, combine hummus and yogurt in small bowl.
• Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
• Cook patties in same oiled grill pan until browned both sides and hot.
• Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.

VEGETABLE AND TOFU BURGER

Steps:

• Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
• Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
• Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.