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 🙂

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… 🙂 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