Tofu & black bean burgers

Usually when I make burgers I go with a simple bean patty. The variations are endless, since pretty much any beans go and the seasoning possibilities are wide open. Some days ago I decided to try and make a tofu patty and the texture was perfect!! Not at all dry, but kept together nicely. Anyway, back then I had some shiitake mushrooms that needed to be used, which for some reason led me to the little jar of hoisin sauce in my fridge. A couple of days later a friend asked for barbecue tips and I realized this might just be (and turned out it was) perfect for the grill, too. I wanted to try that out but I don't have a grill around,  so when I came to visit my parents I knew just what to make. However, my grocery shopping didn't go as planned. I couldn't find the mushrooms, and I couldn't find hoisin sauce (yes, what a tragedy).

The first burger, as seen on Instagram, was served with sweet potato fries - what else?!

That's why I'm going to share a good base for a tofu patty, and two suggestions for seasoning. You could also just use a good bbq-sauce and nothing else. I used liquid smoke and maple syrup, which put together give the same touch. Oh yeah, and I've got two types of sauce. And a bun. If you're not feeling DIY you can just go and buy a nice bun for yourself, but I have to say the baking doesn't take that much effort, it's tastier, and since you're already cooking it sort of goes there on the side. That's how I look at it, anyway.

Spelt buns

4-6 large burger buns

    •    3dl spelt flour + more for kneading
    •    2dl wheat flour
    •    11g dry yeast
    •    1tsp baking powder
    •    1tsp salt
    •    1tbsp veggie oil
    •    2,25dl water, 42°C
    •    Sesame seeds for garnish

Mix all the dry ingredients in a large bowl (except for the seeds, you dummy). Add the water and oil, mix with a large spoon or by hand. Put a towel on top of the bowl and leave the dough to rise while you prepare the mass for the patties, or for 15-30 minutes. When you have your patty mass done, preheat the oven to 225°C and get back to your dough: cover your hands with more spelt flour and knead the dough for a minute or two. Use enough flour so that the dough barely sticks to your hands anymore. Divide the dough into 4-6 pieces and shape into buns. Note: they will rise even more in the oven. Cover an oven tray with baking paper, place the buns on the tray and garnish with sesame seeds. Bake for 10-15 minutes, so that the buns get a little color on them.



Tofu & black bean burger patty base

4 large patties

    •    300g tofu (I’ve used Jalotofu’s marinated tofu)
    •    1dl black beans, ready to use
    •    2tbsp soy flour or chickpea flour (optional, but keeps together better)
    •    at least 1dl breadcrumbs/fava bean flour/gram flour



... shiitake mushrooms & hoisin

    •    200g shiitake mushrooms
    •    5tbsp hoisin sauce (2 for the mushrooms, 3 for the mass)
    •    2 cloves of garlic
    •    1tsp liquid smoke
    •    1tsp smoked paprika powder
    •    2tsp maple syrup / brown sugar

with: sriracha & hoisin ketchup

    ▪    2dl ketchup
    ▪    2tbsp hoisin sauce
    ▪    sriracha to taste
    ▪    3tsp smoked paprika powder

*Mix together - done


... teriyaki BBQ

    •    2 cloves of garlic
    •    1,5tbsp teriyaki sauce
    •    1tsp liquid smoke (hickory)
    •    2tsp maple syrup

with: homemade mayonnaise

▪    0,5dl soy flour
    ▪    0,5dl soy milk (room temperature)
    ▪    1dl veggie oil
    ▪    1,5tbsp lemon juice or apple vinegar (+more for seasoning)
    ▪    0,5tsp salt
    ▪    garlic powder, smoked paprika powder, sriracha etc. for taste

*put all the ingredients in a tall bowl, use an immersion blender or a mixer to whip until thick, add more lemon juice or apple vinegar and spices for taste


+tomato slices, pickles, marinated red onion, crispy lettuce, cilantro, all that good stuff! (Oat fraiche was not a bad choice with sriracha & hoisin ketchup)

If you're going for the shiitake mushrooms & hoisin, good for you! Start by dicing the mushrooms. Heat a frying pan and add the mushrooms, no oil is needed. When the mushrooms have gotten some color on them, reduce the heat and bring the pan off the stove. Add 2tbsp hoisin sauce, mix, and place back on the stove for one more minute. Let the mushrooms cool down a little.

If you use a food processor, put in all the ingredients except for the breadcrumbs / bean flour and grind until you get a nice mass, doesn't have to be perfectly smooth. If you use an immersion blender or want to do this by hand, take a medium size bowl and use a fork to mash the tofu. Add the rest of the ingredients, except for the breadcrumbs / bean flour, and blend into somewhat even mass.

If you're making the buns yourself, you can get back to your dough at this point and continue with the patties after.

Start mixing the breadcrumbs / bean flour into the mass, so that it becomes moldable. The consistency largely depends on the type of tofu you are using.

Divide the dough into four parts and roll each one into a ball by hand, then shape into a patty. Cook the patties on a frying pan (with oil) or on the grill!


YESSSSSS. I have to say I'm super happy with the result. Now go on, take that bun and build your perfect burger!!