Recipe: Appetizing My Secret Tofu Hamburger

My Secret Tofu Hamburger. Great recipe for My Secret Tofu Hamburger. I happened to have some tofu and mixed ground meat one day. I wanted to make a tofu hamburger out of them but I felt too lazy to drain the tofu.

Tofu Hamburger Steak is much less greasy, and it goes with many different kinds of sauces. We made it with a Teriyaki-like sauce, but regular ketchup and Worcester sauce is also very good with it. Ponzu Sauce and grated Daikon radish is a popular sauce, too. You can have My Secret Tofu Hamburger using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of My Secret Tofu Hamburger

1. You need 300 grams of Mixed ground meat (beef and pork).
2. Prepare 1 packages of Silken tofu.
3. You need 200 ml of Panko.
4. It's 1/2 medium of Onion.
5. It's 1 of Egg.
6. You need 1/2 of cube Consommé bouillon.
7. Prepare 1/4 tsp of Salt.
8. It's 1/4 tsp of each Pepper, nutmeg.
9. It's 4 tbsp of ● Ketchup.
10. Prepare 2 tbsp of ● Japanese Worcestershire-Style Sauce.
11. It's 3 tbsp of ● Sake.
12. You need 2 tsp of ● Mirin.
13. Prepare 2 tbsp of Butter.

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. 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!

My Secret Tofu Hamburger step by step

1. Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand..
2. Add the panko and mix well so it will absorb all the liquid..
3. 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..
4. Mix in minced onions..
5. 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..
6. Cook until browned over high heat in a frying pan. Once browned, flip them over..
7. 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..
8. 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..
9. 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..
10. Pour the sauce over the hamburgers and it's done..
11. 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..
12. 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!.

Get as much liquid out of your tofu as possible. To press, wrap tofu block in paper towels and sandwich it between two plates. This tofu burger recipe is juicy, flavorful, and grill-able! Pile it high with your favorite toppings and enjoy at your next cookout. As in, regular hamburger-style tofu burgers that stand up to being grilled and could probably fool any diehard meat eater into loving them.

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