I have been working on my own veggie burger recipe for a while now and other than the patties being quite moist, which isn’t necessarily bad cause most veggie burgers are dry, these came out really well.
1 lb extra firm tofu
8 oz cremini mushrooms
1 cup pecans
1 carrot – shredded
1 zucchini – shredded
1 packet onion soup mix
2 tablespoons light tamari soy sauce
1 cup bread crumbs
1/2 teaspoon paprika
1 teaspoon poultry seasoning
1 tsp garlic powder
1 tablespoon ground chia seeds
6 tablespoons water
Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30-60 mins.
Once the tofu has been pressed crumble it into a large bowl. Put the mushrooms and pecans in a food processor and pulse till they are finely chopped, about 20-30 seconds. Add the mushroom and pecan mixture to the tofu along with the carrot, zucchini, onion soup mix, tamari, bread crumbs, paprika, garlic powder and poultry seasoning.
In a small bowl, whisk the chia seed and water together (it will get kind of gooey like an egg white.)
Add the chia mixture to the rest of the ingredients and mix everything together until well combined. Line a baking sheet(s) with parchment paper. Take 1/2 cup of mixture and form into a patty about 4″ wide by 1/2″ thick and place on the baking sheet. Repeat with the rest of the mixture. Cover and refrigerate for at least a few hours, or overnight for best results.
To cook fry them in a non stick frying pan with a bit of oil, for about 5 minutes per side, being very careful when flipping.
These can also be made on the BBQ which is what I did. They can stick, so brush both sides with olive oil. (I also brushed oil on my BBQ because things tend to stick) BBQ on medium low for 4-5 minutes per side, being very careful when flipping.
Makes 7 patties