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Tofu-Mushroom Burgers
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Tofu-Mushroom Burgers
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 7 minutes
Prep Time:
 35 minutes
Cook Method:
 stovetop
Cook Temp:
 medium-high
Directions:
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Soft tofu gives these burgers a tender interior; the panko gives them a crisp crust. Burgers may be frozen.

1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms and cook, stirring, for 3 to 5 minutes, until vegetables are softened. Turn off heat, and add tofu cubes and marinade to mushroom mixture. Mix well.
2. Transfer tofu-mushroom mixture to a food processor. Pulse mixture 3 to 10 times, or until mixture has a crumbly texture similar to that of scrambled eggs.
3. Transfer pulsed mixture to a large bowl. Stir in wheat germ, panko, salt, and pepper. Mix thoroughly. Shape mixture into 6 patties about 1/2 inch thick.
4. Heat 1 Tbsp. oil in the nonstick skillet over medium-high heat. Cook 3 patties at a time. Use remaining 1 Tbsp. oil for final 3 patties. Cook patties about 2 minutes per side, until each side, until each side is golden brown. While patties cook, toast hamber rolls. Place 1/4 cup arugula on one half of each roll. To serve, place a burger on top of the arugula and serve with Hot Pepper Jelly and Smoky BBQ Mustard on the side.

Recipe courtesy of Hannaford fresh September-October 2008.
3 Tbs Hannaford Inspirations Garlic Dipping Oil
6 svg Scallions, white parts only, chopped
8 oz Baby bella mushrooms, stems removed and caps sliced
14 oz Tofu, soft, drained and cut into 1" cubes
2 1/2 oz Hannaford Inspirations Roasted Garlic Marinade
1 cup Toasted wheat germ
1 cup Panko bread crumbs
1/2 tsp Sea Salt
1/2 tsp Black pepper, ground
6 ea Hamburger rolls
12 oz Hannaford Inspirations Baby Arugula


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