As noted earlier, most tofu hamburgers use chicken or eggs, so I wanted to make vegetarian hamburger patties.Drain as much water out of the tofu as possible. I thought about adding carrots, but forgot to put them in. You could also add in hijiki (a type of seaweed), or anything else you'd prefer. Recipe by Linda

I usually make this with firm tofu, but I tried making it with silken tofu and it was delicious!The onion is not sautéed, so this is very easy to make! If you don't have nutmeg, add a little juice from a grated ginger. Recipe by Naosuke

It's my mother's recipe that has been a favorite in our family since when I was living at home. Now it is something I make everytime I visit home. The plate's emptied instantly even if I make double the amount.It's much easier to make with firm tofu, but soft tofu can also be used f you completely drain out the excess water. The hamburg steak is very delicate and can break easily, so try not to touch it until it is thoroughly cooked☆There is no need to handle the hamburg steak except when turning it over. Only need to shake the pan once in a while. Excess water will drain out of the steak while cooking, so let it evaporate, and you are finished once the water is all drained out. Even if you use the volume of the ingredients on this recipe as a rough indication, it will relatively turn out well. It's very tasty when you add plenty of negi, sesame, and ginger. Recipe by ne-ne

I really like hamburgers, so I created this recipe.This time, I used ground pork to make the hamburgers, but you can use a mixture of beef and pork. Since they are tofu hamburgers, they will be nice and fluffy. They'll be even more fluffy if you use a pressure cooker. For 6 patties. Recipe by Berry

I added lots of mushrooms to this basic hamburger recipe since it's fall, the season for mushrooms. It was intended for an adult palate, but my kids love this dish.When shaping the patties, don't make them too thin or press down with a spatula when cooking. It'll result in fluffy patties. Recipe by Chizu kicchen

Supercharge the Umami taste with Shiitake powder!! Your usual hamburger steak will taste even better! Shiitake powder can easily make your usual recipes taste even better! Guanylate, a substance unique to dried Shiitake, makes the Umami taste in other ingredients stronger.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: https://youtu.be/__vQxdQmKnY

I wanted to have some hamburger steaks even when I am strapped on time.The simmering time will vary depending on how hot the heat is, so please adjust accordingly.I chopped the onions up using a food processor.I simmered these uncovered, but if you won't be by the stove while it simmers, then simmer it while covered with a drop lid. Recipe by LeoRyu

Without enough fat, the hamburger steak can be dry and tough. Using only pure beef results in a less flavorful and aromatic patty, so it's important to add fatty ground pork. For more details, visit: http://zezecook.com/3453/hanbagu/Zezecook's cooking video: https://bit.ly/2rEGayc

This recipe is a collection of the good points of the many recipes for hamburger steak that I have tried. If you don't have all the spices, no problem! Chill the meat mixture well so that it doesn't get too loose. If you coat the patties with flour before cooking them, they will be tender and juicy.The yogurt tenderizes the meat, and makes it taste better too.This mixture has spices that bring out the umami of the meat, so it's really delicious.If you spread some vegetable oil on your hands before forming the patties, the meat won't stick to them.Since the patties are coated with flour, the sauce will coat them well too. Recipe by Yukijirushi

I like to grill my hamburgers first then put in sautéd mushrooms and gravy.

This is a way to use up leftover okara! I made a Japanese okara hamburger steak.You can use vinegar soy sauce instead of ponzu for a refreshing taste.If you don't have grated daikon radish, you can use shiso leaves or ginger!If you shape it into a small patty, it's great for your bento! Recipe by Nokosandon

I thought up this hamburger with an elegant steak sauce that's neither Japanese-style or demi-glacé.Be careful not to burn the sauce when simmering it. It'll make the flavor bitter.These hamburger steaks don't use caramelized onions, so they're a bit healthier than your usual kind.Mixing in rice grains will make them even plumper. Recipe by Mashumaro candy