Tuesday, August 26, 2014

Tofu black bean veggie burgers... yum.


1/4 red onion1 bell pepper, cored6 ounces fresh mushroom of your choiceOne 16-ounce can black beans, rinsed and drained2 teaspoons garam masala seasoning1/2 teaspoon kosher or sea salt6 ounces soft silken tofu (I prefer Mori-nu brand)1 cup panko bread crumbs2 teaspoons cooking oil12 burger bunsmayonnaise (or soy mayonnaise)2 cups fresh arugula6 ounces goat cheese (or soy cheese)


Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.
When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

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