Tofu-Mushroom Burgers

dicentra's Note:

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!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 (12 1⁄3; ounce) package firm tofu , cut in half lengthwise
• 1 teaspoon olive oil
• 1 ½ cups diced onions
• 2 teaspoons dried marjoram
• ½ teaspoon dried thyme
• 2 ½ cups finely chopped mushrooms
• 2 teaspoons Worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 2 large garlic cloves , minced
• 1 ½ cups fresh breadcrumbs (about 3 slices bread)
• ¼ cup roasted cashews , finely ground
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon fresh ground black pepper
• 1 large egg , lightly beaten
• cooking spray
• 6 (3 ounce) kaiser rolls

Directions:

1. 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.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; sauté 5 minutes.
3. Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute.
4. Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg.
5. 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.
6. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.