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Homemade Meaty Tofu Burger (Whopper Style) photo

Meaty Tofu Burger (Whopper Style)

A savory, Whopper-style vegan tofu burger with a meaty texture and classic toppings.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Food Processor
  • Skillet or frying pan
  • Non-stick frying pan (10.5 inch / 26 cm)
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 4 oz firm tofu (drained and squeezed) measured as drained and squeezed
  • 1/2 cup breadcrumbs
  • 1/4 cup dairy-free milk
  • 4 Tbsp corn starch
  • 1/2 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 3 Tbsp olive oil use 1 Tbsp for cooking onions and garlic, remaining for mixing
  • 1 tsp vegan, gluten-free Worcestershire sauce
  • 1/2 tsp sweet smoked paprika powder
  • 1/2 tsp ground cumin
  • 1/2 tsp mustard powder
  • 1/2 tsp fennel (ground or seeds)
  • 1/2 tsp salt
  • 1 Tbsp nutritional yeast
  • 4 burger buns
  • 1/4 head lettuce ruffled leaves for 4 burgers
  • 2 tomatoes sliced
  • 1 onion (medium, sliced)
  • 8 Tbsp ketchup about 2 Tbsp per burger
  • 8 Tbsp vegan mayo about 2 Tbsp per burger
  • 1/4 cup pickled cucumber (slices) sweet pickled cucumbers
  • 4 vegan cheese slices

Instructions
 

  • If using frozen tofu, thaw it overnight and squeeze out as much water as possible using your hands or a clean cloth to achieve a sponge-like texture.
  • Drain and crumble the 4 oz firm tofu into small pieces by pulsing in a food processor until crumb-like; avoid turning it into a paste.
  • Heat 1 Tbsp olive oil in a skillet over medium heat. Add the finely chopped 1/2 onion and 2 minced garlic cloves and cook on medium-low until soft and translucent, about 3–5 minutes; do not brown.
  • Transfer the cooked onion and garlic to a bowl and blend with an immersion blender (or finely mince) to make a paste.
  • In a large mixing bowl combine the crumbled tofu, 1/2 cup breadcrumbs, 1/4 cup dairy-free milk, 4 Tbsp cornstarch, onion-garlic paste, remaining 2 Tbsp olive oil, 1 tsp vegan Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp mustard powder, 1/2 tsp fennel, 1/2 tsp salt, and 1 Tbsp nutritional yeast. Mix thoroughly with a spatula or your hands until evenly combined.
  • Form the mixture into 4 patties by pressing and shaping with your hands. Firmly compact each patty so it holds together while cooking.
  • Heat a non-stick skillet over medium heat and add a little oil if needed. Fry the patties 2–4 minutes per side, until nicely browned and heated through.
  • Toast or lightly grill the burger buns in a pan until slightly charred and warmed.
  • Assemble each burger: place a patty on the bottom bun, top with a vegan cheese slice (use one or two patties and cheese slices as desired), then add pickled cucumber slices, a drizzle of ketchup, raw onion slices, tomato slices, and ruffled lettuce.
  • Spread vegan mayo on the top bun, place it on the assembled burger, and serve immediately.

Notes

  • Press tofu well to remove excess moisture for best texture.
  • Do not over-process tofu into a paste; keep a crumbly texture.
  • Adjust seasoning to taste before forming patties.
  • Use a non-stick pan or a little oil to prevent sticking.