Meatless Teriyaki Tofu Hamburger Patties. This healthy and low-fat veggie burger recipe uses tofu and lots and lots of veggies to form a healthy and high-fiber vegetarian patty. One potato serves as the starch to hold together the patty and it is just enough to give them firmness without taking away the crunch of the veggies. To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture.

Starting with the tofu patties, mix all the ingredients from that list together, except for the tofu itself. Slice each package of tofu in half. Press each new tofu section into four patties with hands and a spatula. You can cook Meatless Teriyaki Tofu Hamburger Patties using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Meatless Teriyaki Tofu Hamburger Patties

You need of Hamburgers:.
It's of of 400 grams Firm tofu.
You need of Konnyaku.
You need of Onion.
It's of Dried panko.
Prepare of Whole egg.
It's of Katakuriko.
You need of Soup stock granules.
Prepare of Tomato ketchup.
It's of Salt.
Prepare of Pepper.
It's of Vegetable oil for frying.
It's of Teriyaki sauce:.
It's of Mirin.
You need of Japanese sake.
It's of Soy sauce.
Prepare of Sugar.
Prepare of Katakuriko.
Prepare of Water.

These easy and healthy tofu based veggie burgers receive an added nutritional boost from wheat germ, and plenty of flavor from the green onion, garlic powder, and soy sauce. If the wheat germ isn't quite your thing, try another filler, such as almond meal, or just add a little extra flour. These Vegetarian Teriyaki Burgers are a game changer. I mean, there's pineapple on this burger … yum.

Meatless Teriyaki Tofu Hamburger Patties step by step

Slice the tofu in half horizontally. Wrap the pieces in kitchen paper towels and drain away the excess water. A 400 g block will become 300 g after draining. If you cut it in half like this it drains faster..
Cut the konnyaku into about 5 mm dice. Freeze, then boil and squeeze out well. 100 g of konnyaku will become 50 g after this treatment..
Dice the onion into 5 mm pieces. There's no need to sauté the onion unless you are going to freeze the burgers. The raw onion will have a nice crispy texture..
Mix the hamburger ingredients in a bowl. As long as the konnyaku and onion pieces aren't too big you're ok..
When it's well mixed, taste a little. There's no raw meat in this so you can taste it safely. We'll be putting on a soy sauce based sauce later so keep the seasoning light..
If the mixture is too dry, add a little water. The texture should be about the same as a hamburger mix. If I measure 100 g per patty, they'll be a bit left over..
Form the portioned mixture into oval patties, and fry in a frying pan until golden brown. Start on medium-low heat, turn over then steam-fry on low heat with the lid on. Be a bit generous with the cooking oil..
Combine all the sauce ingredients except for the water - mirin, sake, soy sauce, sugar and katakuriko in a separate pan and bring to a boil while mixing with a whisk. The thickness of the sauce when it boils will be the thickness of the sauce when you serve it on the plate..
Add some water to the sauce to thin it out a bit, and add the burger patties to coat with the sauce..
Put on serving plates with garnishes of your choice and bon appetit! The konnyaku gives the patties a texture just like coarsely ground meat..

You have got to try this amazing recipe! I love a delicious veggie burger. A veggie burger and fries (always fries!) has always been one of my favorite meals. Great recipe for Meatless Teriyaki Tofu Hamburger Patties. When I make it at home I usually I just eyeball the amounts.