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

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 was working on recipes that used our family favorite Sweet and Spicy Sauce. At first I tried it without mayonnaise, and it was 'just ok', not worth writing up as a recipe. But once I added mayonnaise it became a dish I was proud of, so I uploaded it here.-Use a thick, durable kitchen paper towel that holds up to heat well for Step 2.-Katakuriko absorbs a lot of oil, so if there isn't enough oil add some more.-This is delicious as a donburi rice bowl topping. Recipe by Haranouenoponyoponyo

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

Frozen tofu has a lot of benefits . You can use it instead of meat and it often appears on our family table.Even if you reduce the quantity of meat you still have a satisfying dish. This is why I tried to make recipes with frozen tofu. This time I used ginger as the main flavor to season because my husband loves it .When you freeze the tofu you can put the packaged tofu in the freezer as it is. There is a possibility that it may swell and explode so it might be better to put the package into a plastic bag. It is ideal to defrost the frozen tofu at room temperature but If you use the microwave, transfer the tofu in a spacious heat-resistent dish and put it in a 500w microwave for about 6 minutes. Recipe by Haru mama manma

I just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko

You might think this is not right, but I think the best way to get rid of the excess water in tofu is to soak it in salted water before frying it.You don't have to worry about frying the sides of the tofu.To get rid of the excess water in the tofu I usually soak it in salted water. You can use this method for draining the water from tofu for making mapo- tofu also. Recipe by Rokkuru

My hamburger-loving husband came to this recipe after a lot of trial and error. The hamburgers are sweet, light and healthy.Brown the hamburgers on both sides. Adjust the amount of breadcrumbs depending on the water content of the grated carrot. By adding some of the glaze from the carrots to the hamburger sauce, you'll be able to round out the flavors and make it even milder. For 4 servings. Recipe by Yupun

I simpified the recipe as much as possible.Hamburger steaks puff up when they are cooked, so if you make the patties rather thin they'll cook through faster. Recipe by Kajioyaji

The recipes I saw on Cookpad for simmered hamburgers didn't have sugar, so they were all a bit too sour for me...I wanted to have something a little sweeter for kids, so I tried it this way.These basic hamburgers are delicious and great for locomoco rice bowls.It's hard to cook potatoes or carrots all the way through this way, so first heat in the microwave, then simmer.Simmering the hamburgers will ensure they're not under-cooked, but they will be soft and juicy. Recipe by Yusase mama

I found this recipe on the French food website called Demotivateur. It’s a tasty and colorful dish, and it works well with tofu. The chimichurri here is not the typical Argentine chimichurri I grew up with in Argentina, but it is delicious nevertheless.