210 minutes
Craft a burger that's packed with flavor and has a fantastic texture that even meat-lovers might envy.
Extra-Firm Tofu, drained well
0 oz
to taste
Cremini Mushrooms, cleaned and sliced thin
0 lb
to taste
to taste
Kidney Beans, drained
0 oz
Beet, peeled and coarsely grated
cups
Tamari Almonds
cups
Panko bread crumbs
cups
Cotija Cheese, crumbled or grated
0 oz
each
tablespoons
Scallions, finely sliced
each
Garlic Clove, minced
each
Dulce Pimentón
teaspoons
Tempeh, crumbled into small pieces
0 oz
Cooked Brown Rice
cups
1. Roast Tofu and Mushrooms
Preheat the oven to 425 degrees. Press out excess moisture from the tofu, cut into cubes, toss with olive oil, salt, and pepper. Roast the tofu and sliced mushrooms on a rimmed baking sheet until golden and liquid evaporates, about 25 minutes.
2. Roast Beans and Beets
On another baking sheet, spread out the drained kidney beans and grated beet, drizzle with olive oil, season with salt and pepper, and roast for about 15 minutes until the beets are tender and the beans begin to split.
3. Process Ingredients
In a food processor, grind the tamari almonds or cashews. Add the roasted tofu, mushrooms, beans, and beets, along with panko, cheese, eggs, mayonnaise, scallions, garlic, and paprika. Pulse until combined but still chunky. Season with more salt to taste.
4. Add Tempeh and Rice
Add crumbled tempeh and cooked brown rice to the food processor with the previous mixture. Pulse a few times to incorporate. Chill the mixture in the fridge for at least 2 hours.
5. Form and Cook Patties
Shape the chilled mixture into 6 even patties. On a preheated grill or skillet, brush each patty with olive oil and cook for about 4 to 6 minutes on each side until charred and firm.
Thoroughly drain and dry ingredients like beans and vegetables. Use a combination of eggs or flax eggs and breadcrumbs or oats for binding to prevent a mushy texture.
Layer flavors with aromatic vegetables, umami-rich ingredients, and spices. Sauté aromatics to deepen their flavors and add complexity with spices like cumin or smoked paprika.
Sear patties in a hot, well-oiled skillet for a crispy exterior. Use a cast-iron skillet on the grill to prevent loss through grates and avoid overcrowding the pan.
Incorporate chopped nuts, seeds, and different grains like quinoa or bulgur for varied textures. Mash beans partially for a balance between mushy and chunky.
Use hearty buns, toast them for added texture, and complement with vibrant toppings like ripe tomatoes, crisp lettuce, and flavorful sauces.
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