Tofu Burgers for Caterers
These nice burgers are a doddle to make and they freeze well, so it’s worth making a big batch. Use a burger press if you have one as it helps them to keep their shape. And just squidge back together with a fish slice if they go a little crumbly!
Gluten-free/wheat-free option
- Use GF oats
- Use tamari soya sauce (GF)
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Total time
60 minutes
Cuisine
United States and Canada
Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
32-48 burgers
Ingredients
- 120ml olive or other oil + more oil or oil spray to fry
- 8 medium onions – any colour – finely chopped
- 1 bulb garlic, finely chopped or crushed
- 40g paprika
- 20g allspice
- 1.8K very firm tofu, crumbled quite fine
- 350g jumbo or porridge oats
- 200g gram (chickpea) flour, also known as besan flour (GF)
- 120-200ml soya sauce (tamari is GF)
- 4 tbsp Dijon mustard
- 40g mixed dried herbs
Instructions
1. Heat the oil and fry the onion until it starts to soften. Add the garlic and cook for another couple of minutes then add the paprika and allspice and fry in for another minute, stirring frequently.
2. Mix the onion mixture with the crumbled tofu and rest of the ingredients. Mix in with your hands to make a firm mixture. Add more oats if too soft.
3. Form the mixture into burgers, using a burger press if possible. 3. Place burgers on trays and chill in the fridge for at least 30 minutes – or freeze in layers of baking parchment if needed for another time.
4. Remove the burgers from the fridge as you need them. Cook in a little oil or oil spray until they are browned on the outside. Serve hot.
Optional extras / notes
-
30 minutes + 30 minutes chilling time
Keywords
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