Description
This meaty tofu burger recipe delivers a juicy, smoky flavor reminiscent of a classic Whopper, all without meat. Using minced frozen tofu as the base creates a perfect texture, enhanced with a blend of spices and nutritional yeast. Topped with fresh veggies, vegan cheese, and creamy condiments, these burgers offer a protein-packed, flavorful plant-based alternative ready in just 35 minutes.
Ingredients
For the Tofu Patties
- 4 oz Firm tofu (drained and squeezed)
- ½ cup Breadcrumbs
- ¼ cup Dairy-free milk
- 4 Tbsp Corn starch
- ½ Onion (finely chopped)
- 2 cloves Garlic (minced)
- 3 Tbsp Olive oil (divided)
- 1 tsp Vegan and gluten-free Worcestershire sauce
- ½ tsp Sweet smoked paprika powder
- ½ tsp Ground cumin
- ½ tsp Mustard powder
- ½ tsp Fennel seeds (ground)
- ½ tsp Salt
- 1 Tbsp Nutritional yeast
Add-ins and Toppings
- 4 Burger buns
- ¼ head Lettuce (ruffled leaves)
- 2 Tomatoes (sliced)
- 1 medium Onion (sliced)
- 8 Tbsp Ketchup
- 8 Tbsp Vegan mayo
- ¼ cup Pickled cucumber (sliced)
- 4 Vegan cheese slices
Instructions
- Making onion-garlic puree: Heat 1 Tbsp olive oil in a frying pan over medium heat. Add finely chopped onion and garlic and cook on medium-low heat until tender, translucent, and yellow but not caramelized. Transfer to a bowl and blend with an immersion blender until smooth.
- Preparing tofu: Use firm tofu that has been frozen overnight and then thawed. Squeeze out excess water firmly with your hands or a milk bag until you achieve a sponge-like texture. Use a food processor to break the tofu into small crumble-like pieces.
- Making tofu burger patties: In a large mixing bowl, combine the tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion-garlic puree, 1 Tbsp olive oil, smoked paprika, cumin, fennel, mustard powder, Worcestershire sauce, salt, and nutritional yeast. Mix thoroughly with a spatula or your hands until well incorporated. Form into four evenly sized patties by rolling and pressing with your hands.
- Frying the patties: Heat a frying pan over medium heat and add a little olive or coconut oil if the pan is not non-stick. Fry the patties for 2-3 minutes on each side or until they develop a nice golden-brown crust.
- Assembling the Whopper-inspired burger: Lightly grill or toast burger buns in a pan to achieve a slight char and warmed texture. Place one or two tofu burger patties between vegan cheese slices. Layer the burger with several slices of pickled cucumber and drizzle with ketchup. Add raw onion slices, tomato slices, and ruffled lettuce leaves. Spread vegan mayo on the top bun, then close the burger and enjoy immediately.
Notes
- Freezing tofu before use improves its texture to mimic ground meat.
- Ensure the tofu is pressed and squeezed thoroughly to remove moisture for better binding.
- Adjust spices according to preference for smokiness or heat.
- Vegan Worcestershire sauce is key for adding depth without animal products.
- Use gluten-free breadcrumbs if gluten intolerance is a concern.
- Toast the buns on a grill pan for authentic smoky flavor.
- Store leftover patties wrapped in the fridge for up to 2 days; reheat in a skillet for best texture.
