Vegetarian burger

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Introduction

There are a lot of things that make a good burger, but the most important one might just be the patty. And what makes the perfect patty? Well, it’s meat and potatoes. Or tofu and soy sauce.

That’s right: vegetarian burgers can be made with tofu—not just as an alternative to meat, but as a delicious stand-in for it in every way. In fact I find them even more satisfying than their beefy cousins—they keep you full longer and don’t cause any of those nasty heartburn symptoms! So if you’re looking for a new way to spice up your weeknight dinner routine, try this recipe out. It’s easy to make (and even easier on your wallet), and after just one bite I guarantee they’ll become your go-to meal whenever friends come over or you have guests over at work or anything else like that comes up in life:

INGREDIENTS

• Ingredients should be listed in order of use.
• Ingredients should be listed in a way that is easy to understand and find.
• Ingredients should be listed in a way that makes it easy for you to use them, like when you’re shopping at the store or cooking at home.

1 lb. firm tofu, drained and cut into small chunks

• Drain water from tofu and cut into small chunks with a sharp knife.
• Heat the oil in a large skillet over medium-high heat, then add the onion, garlic and mushrooms; cook until softened (about 5 minutes). Season with salt and pepper if desired. Add spinach and cook until wilted (about 2 minutes more). Remove from heat and stir in nutritional yeast flakes until well combined; set aside for later use as burger patties’ “meat” portion once cooled down enough to handle comfortably after being formed into balls or patties on wax paper lined baking sheet(s) before refrigerating again for at least 30 minutes so that it firms up even more during this period of time before cooking them off later on when ready! 🙂

1/4 cup soy sauce

Soy sauce is fermented soybean and wheat, so it’s a good choice for vegetarians who want to add some flavor to their food. It’s also salty, which pairs well with the other ingredients in this recipe.

The amount of soy sauce you use is up to you–you can add more or less depending on how much flavor you want in your burger!

1 tablespoon sesame oil

Sesame oil is a good source of vitamin E and high in omega-6 fatty acids, antioxidants, phytosterols, and phytonutrients.

• Vitamin E helps the body fight against free radical damage that can cause cancer and heart disease. Sesame seeds are one of the best sources of this vitamin.
• Omega-6 fatty acids help reduce inflammation in the body while improving blood circulation. They also help with brain function so you stay sharper longer!

1 teaspoon granulated sugar

• Sugar is a carbohydrate, and carbohydrates are an important source of energy in your diet.
• Sugar can be used as a preservative in packaged foods to prevent them from spoiling too quickly.

1 teaspoon grated fresh ginger or 1 teaspoon ground ginger

• 1 teaspoon grated fresh ginger or 1 teaspoon ground ginger

With a sharp knife, finely grate the ginger. If you have a mortar and pestle, pound it with a pinch of salt until smooth.

2 tablespoons peanut oil or peanut butter (for frying)

In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook until they begin to brown, 3 to 5 minutes. Add the onion and cook until softened, 2 to 4 minutes more. Season with salt and pepper and set aside in a bowl until ready to assemble burgers.

To make patties: In a large bowl combine 1 cup of cooked quinoa (I use an instant version) with all remaining ingredients except for 2 tablespoons peanut oil or peanut butter (for frying). Mix well until thoroughly combined then form into 6 patties about 1/2 inch thick each; place on lined baking sheet as you go so that they don’t stick together while forming them into patties!

Fry in batches if necessary so as not overcrowd your pan when cooking these–you want them nice & crispy on both sides but not burnt! Once cooked through transfer onto paper towels before serving immediately with toppings of choice 🙂

4 burger buns, toasted if desired

• 4 burger buns, toasted if desired
• Use buns that are not too big. You want your burger to be able to fit in one bite with some of the toppings on top, but not so small that it’s hard to pick up without dropping anything on the way there.
• The bun should be soft, but not too soft; you don’t want something that crumbles under pressure or melts into mush when you bite into it!
• And finally: freshness is key! If you don’t have time (or patience) for homemade bread or rolls, try finding some at a local bakery instead of buying them at the store; they’ll taste much better than anything frozen or packaged offsite

Lettuce leaves, sliced tomato and sliced onion (optional)

• Lettuce leaves, sliced tomato and sliced onion (optional)
• Add the lettuce leaves, sliced tomato and sliced onion to the burger. If you prefer a vegetarian patty without cheese, feel free to leave out this step!

This is a good burger recipe

This is a good burger recipe for vegetarians, for people who don’t like meat and for people who like tofu.

It’s also good if you’re looking for ways to make your vegetarian friends happy by cooking something they will enjoy eating.

Conclusion

This is a good burger recipe, and if you want to make it even better, add some cheese!