Savoury Vegetarian Burgers
Submitted by Bharwood
Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.
YIELD
4 burgersPREP
1 hrsCOOK
15 minREADY
1 hrsThese veggie burgers are built from scratch with pressed tofu blended smooth, then loaded with sauteed carrot, cabbage, scallions, and garlic. Taco seasoning gives them a savory, slightly smoky kick that makes them taste like something you’d actually want to eat, not an apology for skipping meat.
Nutritional yeast adds a cheesy, umami depth without any dairy. Sesame seeds and whole wheat flour help bind the patties while wheat germ on the outside creates a nutty, golden crust when pan-fried.
Pressing the tofu for a full 45 minutes is the step that makes or breaks this recipe. Skip it and the patties fall apart in the pan. That patience pays off with burgers that hold together, sear well, and have real structure on a bun.
Kitchen Tips
- Press the tofu under weighted cans on paper towels for the full 45 minutes. Wet tofu makes mushy, crumbly patties.
- Process the tofu until completely smooth before adding the other ingredients. Lumps mean weak spots where patties break.
- Cool the sauteed vegetables slightly before adding to the food processor. Hot veggies can make the mixture too loose.
- Cook over medium heat, not high. These patties need time to form a crust without burning the wheat germ coating.
Variations
- Swap taco seasoning for curry powder and cumin for an Indian-spiced version.
- Add a tablespoon of soy sauce or tamari to the mixture for a deeper savory flavor.
- Use panko breadcrumbs instead of wheat germ for a lighter, crunchier exterior.
Ingredients
Directions
Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let drain for 45 minutes.
In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; sauté 5 minutes. Cool slightly.
Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated.
Form the mixture into 4 patties and dredge in wheat germ. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.)
Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.
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