these turned out quite good. i omitted the bell pepper, dill, tahini, and dijon mustard since i didn't have them and served it with some honey mustard as a topping - i would like to find a way to hold them together better so i could grill them instead of baking, but, maybe i just need to form the patties better
I've tried many tofu burger recipes and this one has the very best FLAVOR. Two cups of diced onions sounded like an excessive amount, but I'm glad I followed the recipe because it tasted VVG. My burgers also fell apart, so it's best not to try to grill them or flip them over while cooking. I froze these on individual little pieces of waxed paper and transferred the frozen patties to a zip bag. They are perfect on whole wheat or multi-grain tortillas---folded into burritos. Substitutions that I made: I used pecans instead of walnuts and organic peanut butter instead of tahini. Also used organic brown mustard from Whole Foods instead of Dijon.
Terrific flavor, but they turned out more like sloppy joes than burgers. I will definitely be making these again, but maybe eating them in pitas unless I can find a way to make them more cohesive. There will certainly be an again - my husband loved the flavors and we're both tired of frozen boxed patties. I froze extras and nuked them as needed. The walnuts really stood out - great flavor and a nice toothsome texture.
The flavors were excellent, but the burgers didn't hold together - I'll have to experiment with a binder other than egg to hold everything together.
Halved the recipe and made 5 burgers. Next time I will use less breadcrumbs. Ate it open faced with dijon mustard on top (not in the recipe) a very nice meal.