Serves 6
35 min
Indian Spiced Black Bean and Tofu Burgers
Recipe GLPRa0017c46765017
Hearty vegetarian patties made from black beans, soft tofu, and mushrooms, seasoned with warm garam masala and bound together with panko breadcrumbs. Each burger is pan-fried until golden, then topped with creamy goat cheese, fresh arugula, and mayonnaise on a toasted bun for a satisfying meatless main course.
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Ingredients
1 red bell pepper, cored and roughly chopped
1/4 red onion, roughly chopped
6 ounces fresh mushrooms, roughly chopped
1 16-ounce can black beans, rinsed and drained
2 teaspoons garam masala seasoning
1/2 teaspoon kosher or sea salt
6 ounces soft silken tofu, drained and patted dry
1 cup panko bread crumbs
2 teaspoons cooking oil
6 ounces goat cheese (or soy cheese for dairy-free option)
mayonnaise (or soy mayonnaise for dairy-free option)
2 cups fresh arugula
12 burger buns
Directions
Roughly chop the bell pepper and red onion. Add the chopped bell pepper, red onion, fresh mushrooms, drained black beans, garam masala seasoning, and salt to a food processor. Pulse until the mixture is finely minced and well combined.
Transfer the minced mixture to a large bowl. Drain the tofu and pat it dry with paper towels. Crumble the tofu and fold it gently into the mixture along with the panko bread crumbs, stirring until just combined.
Taste the mixture and adjust seasonings if desired by adding extra garam masala or salt. The mixture should be moist but firm enough to hold its shape. If too wet, mix in an additional 1/4 cup bread crumbs as needed.
Cover and refrigerate the patty mixture for at least 20 minutes, or up to overnight, to allow the flavors to develop and the mixture to firm up.
Divide the mixture into 6 to 8 equal portions and gently shape each into a patty about 3/4 inch thick, being careful not to compress too firmly.
Heat a large skillet over medium heat and add the cooking oil, swirling to coat evenly. When the oil is hot, carefully place as many patties in the pan as can fit without touching.
Fry the patties for 2 to 3 minutes per side until the exterior is golden brown and crispy. Work in batches if necessary, adding oil between batches as needed.
Toast the burger buns lightly if desired. Spread a thin layer of mayonnaise on each bun, then place a cooked patty on the bottom half. Top each patty with fresh arugula and crumbled or sliced goat cheese.
Close each burger with the top bun and serve immediately while the patties are warm.
