Last edited Fri Feb 21, 2025, 08:18 PM - Edit history (1)
I thought I wrote down the recipe, but I didn't. The only thing I recorded on that page in my recipe journal was the title! UGH! I know they involved a lot of different processes and were very high in protein and I'm going to do my best to remember everything I put in the original burgers but I doubt I'll get it all. If you have a lot of these ingredients already processed and in your freezer, it would save a lot of time and energy. Even if I didn't get it exactly right, these should be pretty good. This recipe makes about a dozen nice-sized burgers.
I know I started with 4 -14 ounce containers of firm tofu that had been frozen, thawed, PRESSED (note this is a correction from the earlier version) crumbled, and seasoned, (with a paste made from Marmite, onion powder, garlic powder, smoked paprika, olive oil and water--you could probably add some miso for more umami flavor) Stir that paste until it's smooth, then stir it into the crumbled tofu until it's well coated. Bake on a sheet pan at 400 degrees F until dried. It should not be soft. Add the baked, cooled tofu to cooked about 1 C quinoa, and (probably) 1/2 to 3/4 cup ground walnuts (you could substitute hemp hearts or ground pumpkin or sunflower seeds). Hydrate 3 T chia seed with enough water to make a VERY thick paste--this takes a good 10-15 minutes and you'll probably have to keep adding water for a while--it's like mixing concrete. When it's hydrated, add it to tofu mixture. I also added some Ener-gee egg replacer mixed with water per box directions--but that was probably overkill. I really wanted those burgers to have a strong binding! Finally add about a 2/3 cup of good bread crumbs (can use slices of wet bread.) I used sourdough bread crumbs. Get your hands in there and mix it all very well. Add some smoked salt and pepper to taste. Form it into patties and fry on medium heat until the patties are firm. If you don't want to cook them right then, just form them into patties and freeze. I dusted mine with a sprinkle of sesame seeds before freezing...but you could also put those in the mixture.
Make sure you cook them slowly enough that the mixture binds well and the burger is not mushy. I think these would also be good if you add into the mix, mushrooms that have been ground, cooked, and maybe frozen and thawed. Something about freezing and thawing gives a more chewy texture so your burger is not mushy.
I hope this is not too complicated. They were NOT easy to make, but they were worth it!
I know this is probably confusing, but I think I got it all in there. Good luck! These are really, really good!
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