A veggie-friendly recipe that proves you don't need meat to enjoy a perfectly satisfying burger. Surprise your family and friends by making this tasty dish the main course at your next gathering.
Yield: 8-10 burgers
- ½ cup sunflower seeds
- ¼ cup shoyu
- 1 cup cooked millet, rice, OR bread crumbs
- 1 pound soft tofu
- 2 tablespoons arame
- 1 cup water
- 2 tablespoons extra virgin olive oil OR sesame oil
- 1 clove garlic, minced
- ¼ cup onion, minced
- 1 teaspoon curry powder or other spice blend, if preferred
- ¼ cup carrot, finely minced
- 1 stalk celery, finely minced
- 1½ tablespoons umeboshi paste
- 2 tablespoons tahini
- Salt to taste
- ¼ teaspoon black pepper or more to taste
- Cornmeal for dredging
- Preheat oven to 350° F. Mix seeds and shoyu together. Roast on parchment paper until dried and toasted.
- If not cooked, prepare millet (2 cups water to 1 cup millet for 30 minutes), or brown rice (2½ cups water to 1 cup rice for 55 minutes).
- Press tofu to remove excess water by placing tofu between paper towels and putting weighted plate on top. Let sit at least 5-10 minutes.
- Soak arame in water 10-15 minutes. Drain and chop finely.
- Heat oil. Sauté garlic, onion, spices, carrot, and celery for 2-3 minutes.
- Grind sunflower seeds halfway in food processor. Mash tofu. Add sautéed vegetables, 1 cup cooked grain, seeds, arame, ume, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.
- Form ½” thick burgers with about ½ cup mixture.
- Bake burgers at 350º F until set (about 15-20 minutes) or pan fry (dredge in corn meal first) on each side, only turning once until golden (drain on paper towels).
- Serve on whole wheat burger bun with lettuce, red onion slice, and mustard.