Savory Vegetarian Burger

  • 3/4 lb. firm tofu
  • 4 tsp. olive oil - divided
  • 1/3 c. minced green onions
  • 1 c. finely grated carrot
  • 1 c. finely chopped green cabbage
  • 1 clove garlic - peeled and forced through a press
  • 1/2 c. whole wheat flour
  • 2 tbsp. nutritional yeast
  • 2 tbsp. ketchup
  • 2 tbsp. finely minced parsley
  • 2 tbsp. sesame seeds
  • 4 tsp. taco seasoning mix
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • Several grindings freshly ground black pepper
  • 1/4 c. wheat germ
  • 4 hamburger buns - toasted
  • Assorted condiments

Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let it drain for 45 minutes.

In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; sauté 5 minutes. Cool slightly.

Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated.

Form the mixture into 4 patties and dredge in wheat germ. Heat a teaspoon of oil in a large nonstick skillet over medium heat. Add the burgers and cook for 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.)

Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.

  • Yields: 4 patties
  • Preparation Time: about an hour and 15 minutes

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