Homemade Tofu Burger

Burger patties sold commercially, both vegetarian and non-vegetarian, aren't probably the healthiest version. I've always wanted to make my own tofu burgers with fresh ingredients and no preservatives and additives. 

Now that I'm hosting Little Thumbs Up for October and the theme is Soya Beans, there is no more excuse for being lazy. Finally, here's my home made tofu burger patties with Asian inspired flavours.

Version one - the one without sprouts for my kids...

And version two - the one with sprouts for me!

Although it takes a while to chop up the ingredients aside, this burger is relatively easy to make and I love the aromatic flavours of the coriander, lime leaves, chilli and seasame oil coming through with each bite. It's great served with regular burger condiments such as mustard, relish, pickles or just simply a dollop of ketchup!

For those who want a healthier burger treat, this is really one delicious home made version. I made them into mini patties and my kids loved it so much and had two of these mini burgers each. 

Home made Tofu Burgers (Makes 6-10 patties depending on size)

Recipe adapted from The Little Teochew

Tofu Patties:

• 480 g firm tofu (tau kwa)
• 1 yellow onion, sliced finely
• 1 sprig coriander (leaves only), sliced finely
• 4 kaffir lime leaves, sliced very, very finely
• 1 red chilli (deseeded), sliced very finely
• 1/3 cup sharp cheddar or parmesan, grated (add more if desired or omit for Vegans)
• Pinch of paprika or cayenne pepper
• Pinch of pepper
• Pinch of salt (taste test as you go because sharp cheeses can be very salty)
• 1 cup breadcrumbs (I toasted 5 slices of bread and blitzed them in a food processor)
• 1-2 tsp sesame oil
• 6 - 8 tbsp of water (add enough so that pattie holds well together and does not fall apart)
• Vegetable oil for frying

For serving:

• Burger buns (number depends on number of patties)
• Butterhead lettuce or baby romaine leaves
• Tomato slices
• Condiments of your choice - mustard, relish, ketchup

Method

• Mash tofu till crumbly. Add chopped onions, coriander, kaffir lime leaves, chilli, cheese, breadcrumbs and paprika. Mix well. Season with salt, pepper and sesame oil. Do a taste test to determine if more seasoning is needed. 
• Add 6 tbsp of water to the mixture till it resembles fine wet sand. Shape mixture into patties, and flatten them gently using your palms. If the patties do not hold together, add a little more water. It is important to flatten the patties as much as possible so that they brown evenly on the pan.
• In a frying pan, under a small-medium flame, heat the vegetable oil. The oil/pan must hot be too hot because the bread crumbs in the patty will burn. Fry the patties till crisp and golden brown on both sides.
• Slice your burger buns horizontally and lightly butter both halves. Place some lettuce leaves on top of the bun, followed by the tofu patty, and then with tomato slices. Then cover it with the top half of the bun, and you are ready to dig in!

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.