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1
Place tofu in a microwave safe strainer with a bowl underneath and microwave uncovered for 3 minutes.
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2
Or wrap in several layers of paper towel and microwave on a plate.
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3
Allow tofu to drain in a strainer while you prepare the rest of the ingredients.
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4
Take the onion and chop it finely.
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5
If the onion pieces are too large, the tofu burgers will not hold together well.
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6
Wash the carrot (and peel if desired, I just leave the peel on for this one) and grate it on a cheese grater.
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7
I use the large holes on my cheese grater because we love veggies in this house.
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8
If your crew is not crazy about veggies, grate the carrot smaller.
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9
In a frying pan with the oil, place onions, carrots and ground meat and stir fry until veggies are tender.
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10
Place this meat mixture in a strainer over a bowl to drain the oil and cool for a moment.
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11
In a bowl, place tofu, meat mixture, egg and panko.
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12
With your hands, mix and squish and stir until all ingredients are well combined and no large chunks of tofu are left (see the related blog post for pictures).
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13
Brush the oil that drained from the meat mixture onto the surface of a non-stick frying pan.
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14
Form the tofu mixture into burgers and place in a frying pan over medium/low heat.
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15
Cover and cook for about 5 minutes.
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16
Check occasionally to be sure the bottom is not burning.
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17
After five minutes the bottom should be brown and if you touch the burger with your spatula, it should be starting to get a little firmer.
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18
If there is not much color and the burger still seems too soft to flip, increase flame a little, cover and cook for a few more moments.
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19
Flip burgers, cover and cook again for about 5 more minutes.
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20
Serve with your favorite topping.
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21
Suggestions: catsup, soy sauce, a mixture of catsup and Worcestershire sauce, steak sauce, ponzu, etc.
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22
To make the topping pictured above, see the related blog post.
