About a year ago, we had a pot-luck at work and my coworker made some amazing burgers. She told us they were called teri tofu burgers and I was amazed that they were tofu – okay, I was wrong. It’s actually meat mixed with tofu – but I guess it is healthier since you’re using less meat! Back me up here. 🙂 Anyhow, I finally got to make it the other week and they came out great! I love these burgers because they are so flavorful and moist, you can’t tell there is tofu in here. I’ll include the recipe and some tips after the pictures.
Ahh…wish I had some to eat right now!
Didn’t have too much preparation pictures. The recipe called for firm tofu, I used soft tofu and it worked great for me.
Here is the mixture right before forming and cooking. I think if you use soft tofu like me, you have to chill it before forming the patties. I cooked the patties about 4 at a time so I was able to chill, form and cook in intervals.
The tomatoes are not part of this recipe. Hehe, I made a traditional tomato soup to go with my rice and burger patties.
You folks ever use these? I don’t even know the English name of it, it’s like brown sugar blocks my family has always used to make this tomato soup.
Finished product. Rice, Chinese tomato soup (if anyone wants the recipe, feel free to comment and I will post it!) and the awesome tofu teri burger.
Teri Tofu Burgers
1 lb hamburger
1 blk tofu, drained well (I used soft tofu – firm tofu might make it less soft, depends on your taste)
1/4 C onions, chopped
2 cloves garlic, minced
1 piece ginger grated (1-2 tsp.)
1/4 C shoyu
2 T sugar
1T sesame seed (optional) – I didn’t use this
Dash of sesame oil
Heat up your frying pan and add about 1 T of oil each time you fry up some patties. The patties get pretty good color to them because of the shoyu and ground beef – I fry them up on medium high heat for about 2 minutes each side. Serve them up over rice, onolicious!
– If using soft tofu – you may want to chill the mixture before forming patties. The soft tofu and ground beef makes for a very soft mixture and it’s hard to form patties if they are not cold.
– I used a weight on the tofu to try to drain as much water as I could from the tofu for a few hours in the fridge.