Tofu Mushroom Burgers

These are very low calorie for a burger of any kind, but the flavor and texture are very good for a vegan burger.

Note: this one takes a bit of time to make the burgers as they stay in the pan about 15 minutes for each round of 2-4 burger patties.  So, I usually set my timer and go about my other business once the pan cooking starts (soup making or laundry!).    However, even though this recipe takes some time, it makes enough burgers for several meals, or you can freeze them for later use (they freeze wonderfully). 

Ingredients:


1 pound block of organic firm tofu
1 large onion

½ pound button mushrooms

½ pound other variety mushrooms (oyster is a favorite)

1-2 cups raw old fashioned or quick oatmeal, as needed

Seasonings (adjust as desired for your family’s tastes):

Pepper, about 2 teaspoons

Crushed red pepper, about 2 teaspoons (or cayenne, about 1 teaspoon)

Garlic powder, about 2 teaspoons

Paprika, couple dashes from the jar

Chili powder, 1 teaspoon

Preheat the oven to 350 degrees.

Rough chop the vegetables.  Put the tofu, mushrooms, onions and seasonings in a food processor and blend until smooth.   (If mixing by hand, dice the onions and mushrooms fairly small, first.)   Then add 1-cups of oatmeal to thicken.   The consistency will not be runny but will not be firm either.  

In a skillet misted with oil or wiped out with a paper towel that has oil added on it, scoop out ½ cup of the mixture.   With a small or medium skillet, you may only be able to cook 2 patties at once.   My big one will do 3-4 at one time. 

Cook on medium-high until the burger starts to brown on bottom, allowing you to flip to the other side cleanly.   Once both sides are browned and it’s firm on the outside, remove the burgers to a baking pan or sheet.     You may have to refresh the oil spray or wipe between burgers but shouldn’t have to do so when you flip each one. 

Once all burgers are ready, put the baking pan in the oven on 350 for at least 30 minutes.    They will continue to firm up on the inside in the oven, and even more so as they cool once removed from the oven.    A convection oven will require less time. 

For toppings, we use as many vegetables as we can fit onto the bun… raw onions for sure, chopped lettuces, sliced tomato, and sauces like ETL friendly ketchup, mustard, and others (Bbq?).    On lower grain days, I use with romaine leaves – still delicious and cuts the calorie count down significantly.

Our bun is a 100% whole wheat, low sugar, not terrible on sodium one, or you can use a whole wheat pita that you cut down to the size of the burger patty (bake the pita scraps later for hummus).