Tofu-Mushroom Burgers

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Tofu-Mushroom Burgers

Cooking Light, MAY 1999 You can use any kind of tofu here. For a more dense

texture, use cooked brown rice or bulgur instead of breadcrumbs. Note:

Worcestershire sauce is not vegetarian unless you buy the vegetarian brand.

Check the label!

 

25 min | 15 min prep

SERVES 6

 

1 (12 1/3 ounce) package firm tofu, cut in half lengthwise

1 teaspoon olive oil

1 1/2 cups diced onions

2 teaspoons dried marjoram

1/2 teaspoon dried thyme

2 1/2 cups finely chopped mushrooms

2 teaspoons worcestershire sauce

1 tablespoon low sodium soy sauce

2 large garlic cloves, minced

1 1/2 cups fresh breadcrumbs (about 3 slices bread)

1/4 cup roasted cashews, finely ground

1 1/2 teaspoons Dijon mustard

1/4 teaspoon fresh ground black pepper

1 large egg, lightly beaten

cooking spray

6 (3 ounce) kaiser rolls

 

Place tofu on several layers of paper towels; cover with additional towels.

Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato

masher.

Heat oil in a large nonstick skillet over medium-high heat. Add onion,

marjoram, and thyme; sauté 5 minutes.

Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and

garlic; sauté 1 minute.

Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon,

pepper, and egg.

Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place

pan coated with cooking spray over medium-high heat until hot.

Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or

until browned. Serve on rolls.

 

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