These homemade tofu burgers are spiced up with fun and tasty quick sriracha pickles.
Tofu burgers. The quintessential menu item offered to vegetarians at BBQ’s, restaurants, and cook-outs. It’s a nice gesture to give options, however from what I’ve seen, sometimes those options are less than exciting and sometimes seem like an afterthought.
So when our editor-in-chief, Christine, suggested making a homemade tofu burger I was excited. Yes, this is bound to be better than those frozen things! But ummm… how does one make a tofu burger?
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Goes In A Tofu Burger?
Other than a block of extra-firm tofu, I wasn’t actually sure where to start to create a tofu burger recipe that was both delicious and had a good texture. I did some research and discovered that it’s not that difficult really!
We tried a few different things and settled on our favorite. A homemade tofu burger patty made with cashews and mushrooms in the food processor, along with breadcrumbs, sunflower seeds, and an egg to hold it all together. Yes, the egg means it’s not vegan but you could use a vegan egg replacement product if you need it to be. It’s faster to put together than pre-heating your oven for those pesky frozen ones.
The burger patty gets extra flavor from Dijon mustard and vegan Worcestershire sauce as well as some salt and pepper.
How To Cook Tofu Burgers
This homemade tofu burger requires a two-step cooking process to ensure that everything is cooked through. Pan searing the patties adds a great crunch on the outside, then they’re finished in the oven to cook through. While the burgers are in the oven, we’re going to make quick pickles that really kick up the flavor and make these veggie burgers anything but an afterthought.
Quick Sriracha Pickles
These homemade quick pickles add crunch as well as so much flavor. All you need to do is take sliced cucumber and onion and combine them with apple cider vinegar, Sriracha, salt, and sugar. If you don’t like heat, you can make these pickles without the Sriracha, but I really encourage you to try it! Let them sit for 20 minutes while the patties are baking, then drain and use on your tofu burgers (and any other burgers you’re making).
Then it’s time to assemble your burgers with any other condiments and toppings you like, such as lettuce and tomato. Enjoy!Print
FOR THE PATTIES
- 1 cup breadcrumbs
- 1/2 cup sunflower seeds
- 1/2 cup cashews
- 1/2 cup sliced white button mushrooms
- 1 whole egg
- 1 Tbsp. Dijon mustard
- 1 tsp. vegan Worcestershire sauce
- 1 lb. firm tofu, drained, patted dry, and sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. canola oil
FOR THE QUICK-PICKLES
- 1/2 English cucumber, sliced thinly
- 1/2 sweet onion, sliced thinly
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. Sriracha (optional)
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 6 whole wheat hamburger buns
- Preheat oven to 425°F.
- In food processor combine breadcrumbs, sunflower seeds, and cashews. Pulse until they are finely ground. Add in mushrooms, egg, Dijon, and Worcestershire sauce and blend together.
- Add in tofu, salt, and pepper and pulse until everything comes together. Form into six patties. They will seem wet. Don’t worry. They’re going to hold together and be perfect.
- Heat a non-stick skillet over medium heat and add the oil. When hot, add patties and cook until browned, about 2-4 minutes on each side. Transfer to baking sheet and cook in oven for 20 minutes.
- Meanwhile, in a small bowl combine the cucumber, onion, cider vinegar, Sriracha, salt, and sugar. Let sit for 20 minutes while patties are in the oven.
- Remove the patties from the oven and place on hamburger bun. Drain veggies and put them on top of the patties along with any other desired toppings.
This post originally appeared in July 2016 and was revised and republished in April 2023.