Tofu and kale burger
Tofu and kale burger
This veggie burger recipe is adapted from Veggie Burgers Every Which Way by Lukas Volger. Lukas’s original recipe features chard instead of kale, and makes fewer burgers. I increased the amount for my family of five.
I used gluten free panko breadcrumbs for this recipe and it worked well.
Makes eight 4-inch / 10 cm burgers or 10 smaller patties
Serves 4
Ingredients
- 800g/28oz extra firm tofu (about 2 blocks), drained
- 1 bunch (270g / 9.6oz) lacinato kale (cavolo nero) or chard, leaves and stems separated
- extra virgin olive oil
- 1 inch piece ginger, finely chopped
- 3 cloves garlic, finely chopped
- 80 ml (1/3 cup) tamari or soy sauce
- 4 teaspoons maple syrup
- 4 teaspoons sesame oil
- 60g (1 cup) gluten free or regular panko breadcrumbs
Using hands, finely crumble the tofu. Place into a large bowl.
Slice the kale or chard stems as you would celery. Coarsely chop the leaves. Heat a frying pan (skillet) on medium high and when hot, drizzle with 1 tablespoon of oil. Add the stems and cook until softened, 3-4 minutes. Add the leaves and 1/2 teaspoon of salt and toss until fully wilted, about 2 -3 minutes. Transfer to a bowl or plate, and when cool enough to handle finely chop. Transfer to a large bowl.
In the same pan, add 2 tablespoons of oil and add the tofu along with 1 teaspoon of salt and a big pinch of black pepper, and cook, stirring often, until the tofu turns lightly brown, about 5 -7 minutes. Add the garlic and ginger and stir. Add the tamari or soy sauce, maple and sesame oil. Stir and cook until mostly dry about 4-5 minutes. Add to kale and stir to combine. Turn off the heat.
Add half of the tofu and greens mixture to a high speed blender or food processor, and puree. Add the puree back to the tofu and greens mix and then add fold in the panko breadcrumbs. Allow to sit for 5 minutes to let breadcrumbs absorb moisture. Wet hands and Shape into 8 10cm/4-inch patties or 10 slightly smaller ones.
Heat the same pan on medium. When hot, drizzle with oil and add as many burgers as will fit. Cook for 4-5 mins until brown and crisp on bottom and then flip and repeat on the other side. Serve on a burger bun with usual fixings or eat with the broccoli salad below.