My Secret Tofu Hamburger

Name: My Secret Tofu Hamburger
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Mixed ground meat (beef and pork); 1 packages Silken tofu; 200 ml Panko; 1/2 medium Onion; 1 Egg; 1/2 cube Consommé bouillon; 1/4 tsp Salt; 1/4 tsp each Pepper, nutmeg; 4 tbsp ● Ketchup; 2 tbsp ● Japanese Worcestershire-Style Sauce; 3 tbsp ● Sake; 2 tsp ● Mirin; 2 tbsp Butter

cookpad.japan @cookpad_jp

I happened to have some tofu and mixed ground meat one day. I wanted to make a tofu hamburger out of them but I felt too lazy to drain the tofu. Then I thought, "Maybe I can just let the panko absorb the excess moisture". And to my surprise, it turned out to be even more delicious than my usual tofu hamburger! I could barely tell it contained tofu and yet it was still soft and juicy. I've been making this version ever since.

Please let the panko absorb all the liquid after making the tofu into a paste. Knead and mix well until it becomes sticky. Steaming the hamburger makes it soft in texture. It's also good with grated daikon and ponzu. Recipe by Yumikoro.

cookpad.japan @cookpad_jp

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Ingredients

1 serving

300 gramsMixed ground meat (beef and pork)
1 packagesSilken tofu
200 mlPanko
1/2 mediumOnion
1Egg
1/2cube Consommé bouillon
1/4 tspSalt
1/4 tspeach Pepper, nutmeg
4 tbsp● Ketchup
2 tbsp● Japanese Worcestershire-Style Sauce
3 tbsp● Sake
2 tsp● Mirin
2 tbspButter

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Steps

1

Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand.
2

Add the panko and mix well so it will absorb all the liquid.
3

Add the ground meat, egg, salt, pepper, nutmeg, and consommé (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture.
4

Mix in minced onions.
5

Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle.
6

Cook until browned over high heat in a frying pan. Once browned, flip them over.
7

Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat.
8

Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook them a little longer in that case.
9

Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so.
10

Pour the sauce over the hamburgers and it's done.
11

Small hamburgers are convenient to use in bentos (lunch packs). They stay fluffy and soft even when cooled. I always make lots of these and keep them in the freezer.
12

This is a variation, garnished with grated daikon and ponzu. I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious!