Originally posted in "Meatless Monday: Asian veggie burgers" by Nora Dunne
Makes 8 burgers
4 cloves garlic, grated
4 ounces mushrooms, halved and sliced
4 ounces water chestnuts, chopped
1/2 red pepper, chopped
1-1/2 teaspoons Thai 7 spice
9.5 ounces extra firm tofu
1 cup breadcrumbs
2 eggs
Soy sauce, to taste
Sesame oil
In a wok or large skillet, sautée garlic and mushrooms in oil until the mushrooms soften, for about 5 minutes. Add the red pepper and water chestnuts and cook for a few more minutes, until mixture starts to brown. Sprinkle Thai 7 Spice in and mix.
Next, chop tofu into chunks small enough to fit into your food processor. Pulse pieces in the food processor for a few seconds, until the tofu is minced well, but not completely puréed. Combine tofu, sautéed veggie-spice blend, and breadcrumbs in a large mixing bowl. Add soy sauce to taste. Drop in the two eggs and blend all together well. Form into patties by hand, about half an inch thick each. Let patties sit for about 5 minutes.
Meanwhile, add half a tablespoon of oil to your skillet, on medium heat. Depending on the size of your pan, carefully slide one or more patties onto the warm skillet with a wide spatula. Cook until bottom is brown and crispy, for about 5 minutes. Flip and cook for about 4 more minutes (or longer if a well-done burger is desired). Add another half tablespoon of oil to the pan before cooking next batch.
Serve immediately on buns with preferred toppings.
