Tofu Burgers(Lappe)
Submitted by Kate56
Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minNo eggs, no breadcrumbs, no binder at all. These tofu burgers hold together through kneading alone. Three minutes of working the mashed tofu with the vegetables activates the proteins enough to create a smooth, cohesive dough that shapes into patties and holds up in the pan.
Grated carrot and minced leeks add sweetness and moisture, while ground roasted sesame seeds bring a nutty depth that plain tofu lacks. The key is grating the carrot finely and mincing the leeks small so they integrate evenly into the dough.
Oil your palms when shaping the patties. Tofu dough sticks to dry hands. Fry over medium-high heat for about 4 minutes per side until the outside is crisp and deeply browned.
Chef Tips
- Press the tofu first to remove excess water. Wrap in paper towels and set a heavy plate on top for 15 to 20 minutes. Waterlogged tofu won’t crisp up.
- Use firm or extra-firm tofu. Silken tofu is too soft to knead into a workable dough.
- Don’t flip too early. Let the crust form before you turn the patty or it’ll break apart.
- Serve on a bun with the works: mustard, lettuce, ketchup, pickles, and sliced tomato.
Variations
- Add a tablespoon of soy sauce or miso paste to the mixture for more umami.
- Mix in chopped scallions and a pinch of ginger for an Asian-inspired version.
- Serve on a bed of rice with teriyaki sauce instead of on a bun.
Ingredients
Directions
Mash tofu.
Combine with carrot, leeks and sesame seeds.
Knead as if kneading bread, for 3 minutes.
When dough is smooth, moisten palms with oil and shape into patties.
Fry patties in oil as if frying regular meat hamburger.
Fry until crisp and nicely browned, about 4 minutes per side.
Drain serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle and tomato.
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