Protein Burgers

These terrific veggie burgers are packed with four sources of protein and lots of flavor.

Yield 6 burgers
Time 30 minutes
  • baking sheet
  • knife
  • small frying pan
  • wooden spoon
  • food processor or potato masher
  • large bowl
  • large frying pan
  • spatula
  • 1/3 c hulled pumpkin seeds
  • 1 t cumin seeds
  • 1½ c adzuki or black beans, cooked and drained
  • 1 c bread crumbs
  • 16 oz firm tofu, drained and cut into several pieces
  • 1 T fresh ginger, grated
  • 1 large clove garlic, minced
  • 2 T miso paste
  • ¾ c onion, minced
  • ½ t salt
  • black pepper
  • 1-2 T vegetable oil
Directions Toast the pumpkin seeds at 350º for 6-8 minutes, then coarsely chop. Meanwhile, heat the cumin seeds in the frying pan over low heat, stirring frequently, until fragrant.

Chop or mash the beans in the food processor or bowl and stir in the bread crumbs and pumpkin seeds.

Crumble the tofu into the bean mixture. Mix in everything else but the oil with the wooden spoon or your hands.

Add more bread crumbs if mixture is too wet, then form into 6 patties.

Heat 1 T oil in the large frying pan over medium-high heat. Fry burgers 3-4 minutes until dark golden-brown. Flip, fry, and feast. 

Notes Adapted from Didi Emmons’ Vegetarian Planet, in which they are called Tofu and Pumpkin-Seed Burgers.
  Key to abbreviations and conversions
Veggie Burgers     Vegan Recipes     Vegetarian Cookbooks