Having tried and not satisfied with most of the pre-made frozen veggie burgers, I decided to make my own variations. The first one: Tofu Bean Vegetable Burgers.
First, press a block of firm tofu between two flat surfaces with a weight (I use a dutch oven) on top for one hour, or more if time allows, to squeeze water out as much as possible.
While the tofu is pressed, mince one medium size onion, and sautée in a small amount of non-MGO canola oil in a frying pan, until translucent and tender. Set aside.
Puree cooked cannellini beans and chick peas. Set aside.
Crumble the pressed tofu block.
Mix the sautéed onions, grated carrots, pureed beans, crumbled tofu and creamy corns in a large bowl. Add the Japanese breadcrumbs (Panko), soy flour, flaxseeds, sesame seeds, soy sauce, sesame oil and salt to the tofu-bean-corn mixture, and combine well.
Preheat the oven to 425℉.
In three separate shallow containers, spread the whole wheat flour, crack and stir the eggs, and spread the Japanese breadcrumbs.
Shape the mixture into desired sizes/shapes (burger patties, balls, cylinders, cubes). Coat them with whole wheat flour.
Dredge the flour-coated patties/balls in the eggs (for vegan, use egg alternative).
Coat the egg-dredged-flour-coated patty in baked breadcrumbs.
Arrange breaded patties on on a wire rack set on a rimmed baking sheet. Bake until cooked through, 12 to 15 minutes. Add buns to the rack for the last 5 minutes.
Assemble burgers with toppings like arugula, sliced heirloom tomatoes, sautéed onions, shiitake.
1 tofu, 14 oz 396g (non-GMO)
1 medium onion
1 medium carrot, finely grated
1 tablespoon canola oil (non-GMO)
1/2 cupcannellini beans
1/2 cup chick peas
1/2 cup creamy corns
2/3 cup Japanese breadcrumbs (Panko)
2/3 cup soy flour
1 tablespoon toasted ground flaxseeds
1/4 cup toasted ground white sesame seeds
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
Pinch of salt
1 cup whole wheat flour
3 cups baked Japanese breadcrumbs (Panko) (see recipe)