My Secret Tofu Hamburger. In Japan, we call hamburger patties, "hamburgu", so I call this recipe is tofu hamburg and not hamburgers like in English. A big problem that can happen when making hamburgers (or rissoles) are that they can be very dry, hard, and crumbly. So to make sure the hamburgers I make are always soft and juicy (and delicious), I put a little Japanese twist on them by adding tofu.
Ponzu Sauce and grated Daikon radish is a popular sauce, too. Tofu – this is my number one secret ingredient. Well, it is not so much a secret in Japan as this is a popular technique to add tofu when making hamburger steak. You can cook My Secret Tofu Hamburger using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of My Secret Tofu Hamburger
- It’s 300 grams of Mixed ground meat (beef and pork).
- It’s 1 packages of Silken tofu.
- It’s 200 ml of Panko.
- It’s 1/2 medium of Onion.
- Prepare 1 of Egg.
- Prepare 1/2 of cube Consommé bouillon.
- Prepare 1/4 tsp of Salt.
- Prepare 1/4 tsp of each Pepper, nutmeg.
- Prepare 4 tbsp of ● Ketchup.
- Prepare 2 tbsp of ● Japanese Worcestershire-Style Sauce.
- Prepare 3 tbsp of ● Sake.
- Prepare 2 tsp of ● Mirin.
- It’s 2 tbsp of Butter.
In Japan, people substitute expensive meat with cheap tofu to bulk up the volume of the hamburger steak. Add more breadcrumbs, nutritional yeast, or flax seeds aka dry ingredients if your burger mixture is too mushy; For my vegetarian friends, eggs and cheese can help bind veggie burgers; PRESS the tofu! Get as much liquid out of your tofu as possible. To press, wrap tofu block in paper towels and sandwich it between two plates.
My Secret Tofu Hamburger step by step
- Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand..
- Add the panko and mix well so it will absorb all the liquid..
- Add the ground meat, egg, salt, pepper, nutmeg, and consommé (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture..
- Mix in minced onions..
- Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle..
- Cook until browned over high heat in a frying pan. Once browned, flip them over..
- Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat..
- Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook them a little longer in that case..
- Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so..
- Pour the sauce over the hamburgers and it's done..
- Small hamburgers are convenient to use in bentos (lunch packs). They stay fluffy and soft even when cooled. I always make lots of these and keep them in the freezer..
- This is a variation, garnished with grated daikon and ponzu. I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious!.
This Vegan Tofu Burger is healthy and delicious! Crispy on the outside, juicy on the inside, it's a great alternative to black bean burgers. The simple no-fail recipe is easy to make and the patty can be pan-fried or grilled on the BBQ. I've also included a recipe for how to make a classic sweet, salty, tangy, sticky burger sauce inspired by the Japanese fast-food restaurant Mos Burger. To make this recipe, I decided to combine my very popular beet burger recipe with my seitan steak recipe to make the most perfect homemade vegan burger there is.