Monday, July 18, 2011
Tofu Pecan Sliders: For When Three Burgers Are Better Than One (Always)
So, it's hot. Not much more to say about that. I don't really mind the heat, but it sure doesn't make me want to cook much. I had "bake something" on my weekend to-do list, but I crossed it off with impunity as soon as the humidity kicked in. Turn the oven on? No thank you.
Also there was a wildly destructive storm here last night. This meant we had two out of three dogs freaking out with thunder fear and so neither the Man of Science or I got a very good sleep.
All this meant that when I got home from work tonight I was hot and tired. Which led to not wanting to cook anything too complicated. Luckily, I'd picked up a package of slider buns on a whim last week. Enter some fun and easy homemade burgers.
I'm a big fan of recipes that involve just throwing everything in a food processor. This is one of those recipes. If you don't have a food processor I'm pretty sure you could still make these work, but be prepared to do a whole lot of chopping. Also, your burgers might not have the smooth texture of these ones that I made.
I should note that the Man of Science loved these. He likened them to his white whale of veggie burgers: the Manx Pub tofu burger that was removed from their menu several years ago. When he made that comparison I knew these had been a special hit. I've heard him rhapsodize about that Manx burger more times that I can count. I'm guessing this recipe is going to be one that gets repeated often.
Tofu Pecan Sliders
1/2 cup pecans
1 small onion
1/2 pound of firm tofu
1/4 cup vital wheat gluten
1/4 cup cold water
1 cup bread crumbs
2 tbsp soy sauce or tamari
1 tbsp lemon juice
1 tsp dried thyme
1 tsp dried basil
flour for dusting on patties
olive oil for pan frying
In a food processor, process pecans until they are ground fairly fine.
Quarter the onion and cube the tofu, then process them as well, until the mixture is crumbly and uniform.
Add all other ingredients (except the olive oil and flour) and process until well mixed.
Grab a hunk of mixture (approximately 2 tbsp worth) and roll it into a ball. Flatten the ball and dust with flour until it is no longer sticky.
Repeat until you've used up all the mixture. I got 12 little patties out of it. You can do bigger patties if you'd rather.
Heat a non-stick or cast iron pan over medium heat. Add enough olive oil to cover the bottom of the pan.
Working in batches of six, pan fry the patties for four minutes on the first side and about three minutes on the second side. They should turn a nice medium brown colour.
I poked the middle of each patty with a chopstick while they were frying. In my experience this helps things cook better.
When the burgers are cooked, place them on a couple sheets of paper towel to draw out excess oil.
Serve with vegan mayo, lettuce, tomato, and- if you're my husband- Dijon mustard, horseradish, and chili garlic sauce.
Yum. Now I'm going to bed.