Tofu-Mushroom Burgers (Vegetarian Times)

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READY IN: 1hr 10mins
SERVES: 12
YIELD: 12 patties
UNITS: US

INGREDIENTS

Nutrition
  • 3
    teaspoons olive oil
  • 3
    tablespoons garlic, minced
  • 1 12
    cups sliced mushrooms
  • 14
    ounces extra firm tofu, drained and cubed
  • 1 - 1 12
    teaspoon green chili paste (I have also used red)
  • 1 12
    cups cooked basmati rice (I use brown basmati)
  • 1
    large egg
  • 12 - 1
    cup plain breadcrumbs
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DIRECTIONS

  • In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
  • After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
  • Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
  • Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.
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