Recipe: Teri Tofu Burgers

About a year ago, we had a pot-luck at work and my coworker made some amazing burgers. She told us they were called teri tofu burgers and I was amazed that they were tofu – okay, I was wrong. It’s actually meat mixed with tofu – but I guess it is healthier since you’re using less meat! Back me up here. šŸ™‚ Anyhow, I finally got to make it the other week and they came out great! I love these burgers because they are so flavorful and moist, you can’t tell there is tofu in here. I’ll include the recipe and some tips after the pictures.

140426-01Ahh…wish I had some to eat right now!

140426-02Didn’t have too much preparation pictures. The recipe called for firm tofu, I used soft tofu and it worked great for me.

140426-03Here is the mixture right before forming and cooking. I think if you use soft tofu like me, you have to chill it before forming the patties. I cooked the patties about 4 at a time so I was able to chill, form and cook in intervals.

140426-04The tomatoes are not part of this recipe. Hehe, I made a traditional tomato soup to go with my rice and burger patties.

140426-05You folks ever use these? I don’t even know the English name of it, it’s like brown sugar blocks my family has always used to make this tomato soup.

140426-06Finished product. Rice, Chinese tomato soup (if anyone wants the recipe, feel free to comment and I will post it!) and the awesome tofu teri burger.

Teri Tofu Burgers

1 lb hamburger
1 blkĀ tofu, drained well (I used soft tofu – firm tofu might make it less soft, depends on your taste)

1/4 CĀ onions, chopped
2 cloves garlic, minced
1 piece ginger grated (1-2 tsp.)
1/4 C shoyu
2 T sugarĀ 
1T sesame seed (optional) – I didn’t use this
Dash of sesame oil

Cooking Oil

Heat up your frying pan and add about 1 T of oil each time you fry up some patties. The patties get pretty good color to them because of the shoyu and ground beef – I fry them up on medium high heat for about 2 minutes each side. Serve them up over rice, onolicious!

Notes:
– If using soft tofu – you may want to chill the mixture before forming patties. The soft tofu and ground beef makes for a very soft mixture and it’s hard to form patties if they are not cold.
– I used a weight on the tofu to try to drain as much water as I could from the tofu for a few hours in the fridge.

4 comments

  1. Anon says:

    Would<3 tomato soup recipe! Thanks

    Btw I never heard of a Chinese tomato soup before…the only way we used the sugar was for our gau. Is this a Cantonese recipe?

  2. jenny says:

    Anon: Sure! I can share! I think it’s definitely a Canton recipe since my family is Cantonese. It’s a pretty simple recipe – really home style cooking. I just really enjoy it cause I grew up eating it…and somehow there’s a real savory taste to this soup…almost meaty even though no more meat.

    Jalna: So is it just bricks of brown sugar? When I was a kid, sometimes I’d suck on a small piece. So bad yah?

    Lance: Definitely! I’ll try to get the recipe posted for tomorrow.

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