Easy Tofu Burgers

The simplest tofu burger you can make: five ingredients, no flax egg, no expensive vegan mayo, no specialty binders. Crumbled extra-firm tofu provides the bulk and protein, breadcrumbs hold everything together, and a hit of Worcestershire sauce contributes the savory umami depth that meatless burgers usually lack.

The pan-sweated onion (water instead of oil) keeps the patties low-fat without sacrificing the sweetness sauteed onion brings to a burger. Cooking at low heat under cover steam-cooks the inside while the outside browns gently, so the patties hold their shape on the spatula instead of falling apart.

Kitchen Tips

• Press the tofu hard before crumbling. Wrap in a clean kitchen towel and weight it with a heavy skillet for 20 minutes. Excess water is the enemy of a firm patty.
• Use vegan Worcestershire (or substitute soy sauce plus a splash of cider vinegar) to keep these truly vegan. Most traditional Worcestershire contains anchovies.
• Chill the formed patties 15 minutes before cooking. Cold patties hold their shape better in the pan.
• Don’t flip too soon. Wait until a deep brown crust forms on the bottom (about 5 full minutes) or the patty will tear.

Variations

• Add 1 tablespoon nutritional yeast for a cheesy, nutty depth.
• Stir in 2 tablespoons of BBQ sauce or chili paste for a smoky kick.
• Top with avocado, sprouts, and Dijon mustard on a whole grain bun for a complete plant-based lunch.