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American-Style Double Veggie Burger
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Rate this recipe
Preparation
30 min
Cooking
6 min
Servings
4
Freezes
Yes
Vegetarian
Nut-free
Categories
Ingredients
Sauce
¾ cup (180 ml) mayonnaise
¼ cup (40 g) onion, chopped
1 tbsp (15 ml) relish
1 tbsp pickles, chopped
1 tbsp (15 ml) ketchup
1 tsp brown sugar
1 tsp (5 ml) white vinegar or pickle juice
Tofu Patties
¾ lb (340 g) firm tofu
1/3 cup (50 g) unbleached all-purpose flour
1/3 cup (30 g) panko breadcrumbs
1 tbsp nutritional yeast (optional)
1 tbsp (15 ml) soy sauce
1 tsp garlic or onion powder
1 tsp paprika
1 egg
4 slices orange cheese
Burgers
4 sesame hamburger buns, homemade or store-bought, bun tops cut in half horizontally
8 pickle slices
1 small onion, thinly sliced
2 cups (120 g) iceberg lettuce, thinly sliced
Preparation
Sauce
In a bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate until ready to use.
Tofu Patties
With the rack in the top third of the oven, preheat the oven to broil. Line a baking sheet with foil.
In a food processor, purée all of the ingredients, except for the cheese, until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper.
With lightly oiled hands, form the tofu mixture into 8 thin patties. Place on the baking sheet.
Broil the patties for 5 minutes, turning them over halfway through, or until browned. As soon as they are out of the oven, top half of the patties with a slice of cheese.
Burgers
Meanwhile, place the buns on a second baking sheet, cut-side up. Toast the buns in the oven for 1 to 2 minutes.
Cover the inside of the bun bottoms with some of the sauce. Top with a plain tofu patty, pickle slices and half of the lettuce. Cover with the middle bun layer. Cover with sauce. Top with a cheese-covered patty, onion and remaining lettuce. Finish off with the bun tops.
Note from Ricardo
The tofu patties freeze well.
Personal Note