Tofu, Mushroom & Sesame Burgers with Kimchi

In these vegan Korean-inspired burgers, flaxseed replaces egg as a binding ingredient. It is readily available in supermarkets – find it near the nuts and seeds.

This recipe is extracted from Charred by Genevieve Taylor (£15, Quadrille) Photography © Jason Ingram


Ingredients for tofu burgers Serves: 4



To serve


Method for tofu burgers

  1. Unwrap the tofu and drain off any liquid. Wrap the block in a triple layer of kitchen paper and rest it on a plate. Put another plate on top, then balance a couple of heavy tins on it to weigh it down. Leave to gently squeeze for a good hour or so, or a few hours in the fridge if you have time. Pressing the tofu firms it up and creates a more structurally sound burger. Place the mushrooms, onion, garlic and ginger in a food processor and pulse until finely chopped. Pour the sesame oil into a frying pan and set over a medium heat.
  2. Once hot, add the mushroom mix, soy sauce and chilli flakes and stir-fry for about 12–15 minutes, until soft and quite dry. The more moisture you can get rid of the firmer your burgers will be.
  3. Once cooked, scoop into a bowl and set aside until cool enough to handle. Stir in the cooked rice and ground flaxseed and season generously with salt and pepper. Unwrap the tofu and use your hands to crumble it into the mixture, then stir it in well.
  4. Divide the mix into 4 even-sized balls and put them on a plate. Put the sesame seeds into a shallow dish. Take one of the balls of burger mix and flatten it in your palm to around 2cm (3/4 inch) thick. Gently dip it into the sesame seeds to coat all over. Repeat with the other balls, then chill in the fridge for a couple of hours.
  5. When you are ready to cook, pour a little vegetable oil into a large frying pan and set over a medium-high heat on the hob or barbecue. Once the oil is hot, add the burgers and fry for about 5 minutes each side, until the sesame seeds are crisp and golden.
  6. To serve, place a little lettuce and cucumber on the base of each bun, top with the burgers, add some kimchi and finish with a drizzle of chilli sauce, if you like.
© Speciality Cooking Supplies Limited 2024



Shop the Recipe

4 comments

  • Hey Jennifer,

    You could possibly sub in chia seeds or grind up some more sesame seeds to add to the mix. We haven’t tried this but do let us know how it goes! Good luck.

    Edie at Sous Chef on

  • What would be the best substitute for ground flaxseed?

    Jennifer on

  • Great spot – thanks Russell! I’ve amended the recipe just now. I think you can get some vegan style brioche buns or there are also some great recipes out there to handmake them vegan too. Thanks again.

    Edie at Sous Chef on

  • Brioche has eggs in it – so not vegan

    Russell on

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Chicken Satay with Satay Peanut Sauce

    Chicken Satay with Satay Peanut Sauce

  • Gado Gado: Indonesian Peanut Sauce-Dressed Salad

    Gado Gado: Indonesian Peanut Sauce-Dressed Salad

  • Balinese Spiced Tamarind Tempeh Goreng

    Balinese Spiced Tamarind Tempeh Goreng