Terrific Tofu Burgers

From: ShortieNJ

On Apr 15, 2009

these turned out quite good. i omitted the bell pepper, dill, tahini, and dijon mustard since i didn't have them and served it with some honey mustard as a topping - i would like to find a way to hold them together better so i could grill them instead of baking, but, maybe i just need to form the patties better

From: likestocooklovestoeat

On Aug 29, 2006

The flavors were excellent, but the burgers didn't hold together - I'll have to experiment with a binder other than egg to hold everything together.

From: groovyrooby

On Mar 4, 2007

Terrific flavor, but they turned out more like sloppy joes than burgers. I will definitely be making these again, but maybe eating them in pitas unless I can find a way to make them more cohesive. There will certainly be an again - my husband loved the flavors and we're both tired of frozen boxed patties. I froze extras and nuked them as needed. The walnuts really stood out - great flavor and a nice toothsome texture.

From: foodie #5

On May 31, 2007

I've tried many tofu burger recipes and this one has the very best FLAVOR. Two cups of diced onions sounded like an excessive amount, but I'm glad I followed the recipe because it tasted VVG. My burgers also fell apart, so it's best not to try to grill them or flip them over while cooking. I froze these on individual little pieces of waxed paper and transferred the frozen patties to a zip bag. They are perfect on whole wheat or multi-grain tortillas---folded into burritos. Substitutions that I made: I used pecans instead of walnuts and organic peanut butter instead of tahini. Also used organic brown mustard from Whole Foods instead of Dijon.