Ingredients

The following ingredients have 9 Servings
  • 8 ounces firm or extra firm tofu (1/2 block)
  • 1/2 sweet onion (diced)
  • 1/2 cup hemp seeds
  • 1 red bell pepper (diced)
  • 1 clove garlic (minced)
  • 2 tablespoons tomato paste (or ketchup)
  • 2 tablespoons gluten free tamari (or soy sauce)
  • 1/2 cup cornmeal (or breadcrumbs - gluten free if necessary)
  • 1/4 cup brown rice flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • burger buns (gluten free, if desired)
  • Herbed White Bean Spread (recipe below)
  • red onion slices
  • pickles
  • avocado
  • 1 cup white beans
  • 1 handful fresh parsley
  • 1 handful fresh cilantro
  • 2 scallions
  • 2 garlic cloves
  • juice of 1 lemon
  • salt/pepper to taste
  • water to thin (if necessary)

Instruction

  • Press the tofu for 30 minutes.*
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • While tofu is pressing, make the Herbed White Bean Spread, if using. Place all ingredients in a food processor or blender and puree. Add water 1 tbsp at a time, if needed, to thin. Place in the fridge until ready to serve.
  • When the tofu is done, crumble it with your hands into a large mixing bowl.
  • Add the remaining ingredients to the bowl and mix well. Use your hands (clean hands!) to mix it all together...I found this worked better than a spoon and it allows you to further mash up the tofu.
  • The mixture will seem delicate, but it should stick together when pressed.
  • Form into patties (I made mine about the size of my palm) and and place on the prepared baking sheet.
  • Bake the burgers for 20 to 25 minutes, flipping half way through.
  • For serving: Place one burger onto a bun and top with the Herbed White Bean Spread and any other toppings of choice.