Sondra

Sondra

Organic tofu burger

By
From
The Huxtaburger Book
Makes
4
Photographer
Chris Middleton

After a year of serving burgers made only from beef, we decided to add a vegetarian offering. The organic tofu we use is made literally five minutes away from our shop in Collingwood, Melbourne. We decided to use a sesame and yuzu mayo on this one, as the nuttiness of the sesame seeds works well with the tofu.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
4 slices organic firm tofu, each about 1 cm thick
4 slices cheddar
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing
60g Sesame & yuzu mayo
4 large tomato slices
4 iceberg lettuce leaves, washed, dried and torn

Method

  1. Heat the oil in a large non-stick frying pan over a medium heat. Cook the tofu for about 2–3 minutes on the first side, then turn the tofu over and place a slice of cheese on each. Cook for a further 2–3 minutes, or until heated through. Remove and keep warm.
  2. Brush the insides of the buns with clarified butter and toast lightly in the pan, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Sesame & yuzu mayo → Cheese-topped tofu → Tomato → Lettuce → Bun top, spread with sesame & yuzu mayo
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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