Tofu, Mushroom & Sesame Burgers with Kimchi
By Genevieve Taylor
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Intermediate
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
- 396g block of firm tofu (beancurd)
- 400g mushrooms, roughly torn or chopped
- 1 onion, roughly chopped
- 2 cloves of garlic, roughly chopped
- 2.5cm piece of fresh root ginger, roughly chopped
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ tsp chilli flakes (optional)
- 100g cooked brown rice
- 25g ground flaxseed (linseed)
- 60g sesame seeds, to coat
- salt and freshly ground black pepper
- 3 tbsp vegetable oil, for frying
To serve
- A handful of crisp lettuce leaves
- ½ cucumber, sliced
- 4 brioche burger buns, sliced and lightly toasted
- 150–200g kimchi, or to taste
- sriracha sauce, to taste
Method for tofu burgers
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
About the author
Genevieve Taylor, a BBQ and live fire expert, has penned thirteen cookbooks, including bestsellers like 'Charred,' a vegetarian BBQ guide, 'The Ultimate Wood Fired Oven Cookbook' and 'Foolproof BBQ.' An omnivore, she challenges the typical meat-centric BBQ narrative. Her latest hit, 'Seared,' focuses on quality meat and fire. Her upcoming release, 'Scorched' (Spring 2024), will complete a trilogy dedicated to cooking fish and seafood over fire.
