Vega burger with mushrooms and water chestnuts

Vega mushroom burger with water chestnuts | insimoneskitchen.com

Tofu

When I was younger (as in a lot younger) I ate vegetarian for a while. I was beginning twenties and decided to stop eating meat and fish. At that time vegetarian was still a bit of an odd thing. You didn’t have all the options you have today and to be honest I had zero knowledge of nutrition and so when I was told I ‘had’ to eat tofu to get my protein, that is what I did…

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And I hated it. I still do to be honest: I cannot – for the live of me – figure out why you would eat tofu. I do not like the texture, I do not like the taste (is there a taste??) and I find there is no reason to use the stuff.

However, now that I am back on the vegetarian route, I kind of feel I need to give tofu a second chance. Not because I have to, but just because I feel that is only fair. It’s ages ago I tried it and so it seems the right thing to do..

In comes this burger. First of all: the burger itself is delicious. It’s slightly adapted from a Donna Hay recipe and my eye fell on it because it uses water chestnuts. And I happened to have a can of that in the cupboard. It was there for ages so about time I used it ๐Ÿ™‚

Apart from the water chestnuts there is tofu and lots of mushrooms in here. The tofu you don’t really taste so to be honest I wonder why you would even go to the trouble of adding it but it probably has some sort of function.

Vegetarian mushroom burger | insimoneskitchen.com

In terms of trying out tofu again it was a failure. I know tofu is one of those ingredients that are very neutral and take on any flavor but in this case I have no way of knowing if any of the flavor is tofu related. So I need to find an alternative… ๐Ÿ™‚ Second try out will follow soon.

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In the meantime: go ahead an try this delicious burger! And if you do have a recipe I should try that incorporates tofu, please let me know!

Mushroom burger with tofu and water chestnuts

Yield: 4 people

Ingredients:

  • 150 gr mushrooms
  • 150 gr firm tofu, drained
  • 225 gr water chestnuts, from a can, drained
  • 1 tbsp tahini
  • 1 egg
  • 2 cloves of garlic, crushed
  • seasalt and black pepper
  • 130 gr buckwheat flakes
  • 2 tbsp oliveoil
  • 4 buns
  • 1 cucumber (to make ribbons for serving)
  • mayonaise or a sauce to your liking

Directions:

  1. Add the mushrooms in the bowl of the foodprocessor and pulse until finely ground. Place into a large bowl. Add tofy and the waterchestnuts to the processor and ground them finely.
  2. Add the tofu mixture, tahini, egg, garlic, salt, pepper and 2/3 of the buck wheat flakes to the mushrooms and mix with your hands until it forms a coherent mixture. Shape into 4 buns
  3. Place the remaining buckwheat flakes on a flat plate and press the burgers carefully in it until covered on all sides. Heat the oil in a pan on medium heat. Bake each burger for about 3-4 minutes each side or until golden.
  4. Serve the burgers with cucumber ribbons and a spicy mayonaise or sauce of your liking.
Adapted from Donna Hay

 

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

4 comments

  1. Interesting combination. Those burgers must taste great.

    Cheers,

    Rosa

  2. I am with you on tofu, but I am open to revisiting it. Burger looks delicious.

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