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Homemade Tofu Burger with Quick Sriracha Pickles

Tofu Burger with Sriracha Pickles

Contributor: Lyndsay Burginger

These homemade tofu burgers are spiced up with fun and tasty quick sriracha pickles. Our Vegetarian Burger Topic is brought to you by Produce for Kids, your healthy family resource for nutritious meals.

  • Author: Lyndsay Burginger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American

Ingredients

Scale

FOR THE PATTIES

  • 1 cup breadcrumbs
  • ½ cup sunflower seeds
  • ½ cup cashews
  • ½ cup sliced white button mushrooms
  • 1 whole egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 lb. firm tofu, drained, patted dry, and sliced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. canola oil

FOR THE QUICK-PICKLES

  • ½ English cucumber, sliced thinly
  • ½ sweet onion, sliced thinly
  • 2 Tbsp. apple cider vinegar
  • ½ tsp. Sriracha (optional)
  • ¼ tsp. salt
  • ¼ tsp. sugar
  • 6 whole wheat hamburger buns

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the patties from the oven and place on hamburger bun. Drain veggies and put them on top of the patties.