No-Meat Burgers-In-A-Hurry

These vegetarian burgers use mashed tofu as the base, bound with quick oats and wheat germ for structure. Soy sauce, basil, oregano, and garlic powder season the patties so they actually taste like something, not just a bland protein puck.

Kneading the mixture for a few minutes is what holds these together. The oats and wheat germ absorb moisture from the tofu and bind into a dough-like consistency you can shape into firm patties. Skip the kneading and they’ll crumble apart on the bun.

Bake them on a lightly oiled sheet pan for 25 minutes. They come out with a firm exterior and a tender, slightly chewy center. Load them up on whole wheat buns with all the fixings: lettuce, tomato, onion, sprouts, pickles, whatever you like.

Pro Tips

• Drain and press the tofu well before mashing. Excess water makes the mixture too wet to form patties.
• Mash the tofu thoroughly so there are no large chunks. A fork works, or pulse it briefly in a food processor.
• Don’t make the patties too thick. About ½ inch thick ensures they cook through and develop a nice crust.
• These freeze well after baking. Cool completely, then freeze in single layers separated by parchment.

Variations

• Add a tablespoon of nutritional yeast for a savory, umami boost.
• Mix in grated carrot or finely chopped mushrooms for more texture and moisture.
• Pan-fry in a skillet instead of baking for crispier edges.