I love burgers. Beef and veggie alike.
The gourmet burger trend in Toronto is booming at the moment too, which is awesome.
At home, if you take the time to make a homemade beef burger, you’ll almost always get a better end product than what you would find frozen in a box.
Sadly, that doesn’t seem to be the case with the veggie version.
And while pre made veggie burgers can taste pretty good, they’re not necessarily a healthy option and they often contain a ridiculously long list of ingredients (many of which are hard to pronounce).
I was actually spending the afternoon testing several batches of oven baked sweet potato fries when I found this quick and easy recipe online. I thought it would be a good compliment to my fries, which I planned on posting about for the blog.
Thing is, the fries were…well, not good. I trialled several recipes all guaranteed to be healthy and crispy. I think I’m coming around to the idea that good fries just need to be fried. And I’m fine with it.
The burgers though.
Big asian inspired flavour and a satisfying texture using a few simple ingredients. In hindsight, I’m glad I took photos. My toppings of choice for this burger were avocado, mango salsa (atulfo mango, red onion, parsley, lime juice & salt), and sriracha mayo (mayo & sriracha). All on a sesame egg bun. A big crunchy piece of lettuce would have been a perfect addition if I’d had some.
Do you have a favourite homemade veggie burger? Do tell!
Tofu Almond Burger
Adapted from Epicurious
- 3/4 of a package extra firm tofu (about 325g) (patted dry)
- 1/2 cup toasted almond slices
- 2 teaspoons olive oil
- 2 shallots (minced)
- 1 cup grated carrot
- 2 teaspoons grated (ginger)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 Large egg
- panko breadcrumbs (if needed)
- 2 tablespoons canola oil
||Cut tofu into large chunks. Combine with almonds in a food processor and pulse until it resembles the texture of ground beef. |
||Heat olive oil over medium heat. Sauté shallots, carrots and ginger until softened, about three minutes. |
||In a large bowl, add sautéed vegetables, tofu almond mixture and remaining ingredients (aside from breadcrumbs) and mix until well combined. |
||Each burger will use about a 1/2 cup of the mixture, give or take, to make 3.5" inch patties. If the mixture is too sticky, add a Tbsp of panko breadcrumbs at a time (if you add too much at once, the mixture will become dry and the patties will fall apart). |
Once formed, let them set in the fridge for at least an hour.
||In a medium sauté pan, heat 2 Tbsp of canola oil over med-low to medium heat. Pan fry each patty for about 3 minutes per side until nicely browned and heated through. You will have to do this in 2-3 batches. Be gentle when flipping the burgers. |
||Serve on a bun with your toppings of choice. |