the tofu burger

don't we all love burgers? who wouldn't want a plateful of burgers, mini-burgers?

ahm, but these mini-burgers aren't your regular hamburgers, made from 100% pure beef, they're tofu burgers made with immortal tofu (450 grams tofu)

plus these health-friendly and nutritious ingredients, mushrooms, nuts and spices; low in bad cholesterol and fats, high in protein and fiber.

1/2 cup sliced mushrooms
1/2 cup cashew or walnuts
1/2 cup sunflower nuts
2 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp dijon mustard
1/2 tsp cayenne
1 tsp paprika
1/4 tsp fine salt
2 eggs or 100 g raw seitan (wheat gluten)* for vegans

ahm, i love doing things the old-fashioned way; mash the tofu with a manual masher, grind the nuts with a mortar and pestle, and chop down the mushrooms into fine smithereens. and then finally mixing the whole mashable conglomeration with your bare (yes, washed and clean) hands. this way you can feel the grainy pooey pass through your fingers, it's a bit like when you pick up a handful of wet dripping sand along the beach shore, only more gross.

yah, you could also do it dump-all-ingredients-in-the-food-processor-fashioned way, which is another (ahm, the original) way of getting it done.

ok, this is how the mashed tofu will look like after mashing.

and this is how the whole mass of grainy pooey will look like after about 5-10 minutes of hand-and-finger mixing.

what's left to do is to heat a griddle, or a flat frying pan, drop a patty ball (which you have formed by rolling the patty mass against your palms) onto the hot griddle, press it flat and round with a frying ladle, and grill it until it browns (for both sides.)

it's all up to you if you want to make mini-burgers, double-layer, triple-decker, or quarter-pounder burger sandwiches. or simply a salisbury steak with mushroom gravy, boiled green beans and mashed potatoes.

it's only your creativity that can limit the things you can do with the tofu burger :)))

* raw seitan (wheat gluten) - mix 250 grams of all-purpose (or bread) flour with 200 ml water. knead until the dough holds together (it might be a bit sticky, but it will do.) soak the dough in tap water for an hour or so (the water will look cloudy and whitish.) after this time, rinse the dough in tap water about two to three times or until the water runs clear. as you rinse the dough, continue kneading it with your hand and fingers to continue forming the gluten.