I like yakitori tsukune, so I tried making these. I figured they would be difficult to make at home if I skewered them, so I made them into hamburger patties. Recipe by Pukuttopukumaru

I wanted to eat a side dish that went well with rice.I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

I wanted a sauce with a strong flavor that went well with rice or alcohol.If you use 200 g of chicken minced meat and 100 g of drained tofu you get a light, delicious taste. You can also add shiitake mushrooms or leftover simmered hijiki seaweed.If you lightly dampen your hands it's easy to make the round patties. You might feel that the amount of sauce is excessive, but while simmering it develops quite nicely. Recipe by Setsubunhijiki

These are hybrid hamburger steaks. The truth is, I just wanted to use up some hijiki seaweed...You can use more hijiki seaweed than listed, if you like. It's fine to modify the amount of hijiki according to your family preference. For 3 people. Recipe by Maetomo

I played around with a burger recipe to suit the tastes of my teriyaki-loving family.The dissolved katakuriko will sink to the bottom of the sauce, so mix the sauce up once more before adding the burgers to the frying pan.This sauce goes well with chicken burgers or any burgers that don't have too much nutmeg. Recipe by Rarumu

I wanted to feed my 2 and a half year old daughter healthy food, so I came up with this. When I make it at home I usually I just eyeball the amounts. It makes me so happy to see my child eating her meals with gusto. My wife likes it too!It may look like there are a lot of steps but there really aren't. By freezing it, the moisture in the konnyaku drains away, making it more chewy. And by parboiling it, its unique smell goes away. If you want to freeze these burgers please sauté the onion. If you make them into bite sized burgers they'll be perfect for bentos. For 4 servings. Recipe by Usajisan

I used my homemade teriyaki sauce.None. Recipe by kojyu

The sesame oil teriyaki sauce from Shigecho's recipe "Teriyaki chicken steak" was extremely delicious, so I paired it with my favorite tsukune patties and soft-boiled egg dish, and it really worked well.The patties can burn easily after adding the flavor mixture, so please be careful. There are lots of convenient and wonderful recipes on the Cookpad website for making poached eggs, so check them out. Recipe by Mirusuke

When I started living on a tight budget, I tried to think of meatless dishes with a meaty texture. I realized that frozen tofu has a texture similar to chicken, and went through some trial and error to come up with this recipe.By frying the patties in a slightly generous amount of vegetable oil, they won't fall apart and the tofu-like texture will lesson, making them more like chicken tsukune. After trying out a lot of things the combination of leek and enoki mushrooms worked the best, but basically you can use any kind of leftovers in your refrigerator. Recipe by *3103*

I ate these at a restaurant and they were delicious, so I tried making them.After browning the patties in Step 3, you can get really tender burgers if you slowly steam-cook them over a low heat covered with a lid.The burgers will cook through in about 12 minutes after you flip them over, but you can poke them in the center with cooking chopsticks to check. If they are done the juices will run clear. Cook for a little longer if the juices are still red. For 3 people. Recipe by Koutarochan

If you only use minced chicken, they'll tend to turn out tough. Adding tofu is an easy way of making them fluffy.I also recommend dipping them in soft poached eggs!You could also use firm tofu, but the end result will be smoother with silken tofu. For 8 tsukune patties. Recipe by EnjoyKitchen

This is a recipe to use up okara.You can taste the okara with this ratio, so this is good for people who love soy beans. For those people who want to make them more meaty, or people who don't like okara, I recommend using 300 g of ground meat and 100 g of okara. Recipe by andhorse