My daughter is really obsessed with hamburgers these days and I love how she can finish an entire huge burger in a bun for dinner. The burgers are bigger than her head! So I thought I would try making her a new type of burger to switch things up a little and I would say it was a pretty good success. I mean, she knew she wasn’t eating a beef burger but she wasn’t spitting it out either. I think if I really wanted to fool her, I would grind up the cooked mushrooms and eggplant before adding the tofu so maybe I’ll try that next time but I love that you can actually see pieces of the vegetables in this healthy and filling burger.

Mushroom Eggplant Tofu Burger
makes 8 burgers 

2 Tbsp olive oil
3 cloves garlic, minced
2 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 large eggplant, peeled and chopped
2 portobello mushrooms, chopped
1 package (1 lb.) extra firm tofu, drained
2 Tbsp tomato paste
1 Tbsp soy sauce
1 egg
1 cup bread crumbs

Toppings

Hamburger buns
Lettuce
Sriracha
Hummus

I preheated the oven to 375 degrees and prepared a baking sheet with cooking spray. I chopped the eggplant and mushrooms and set them aside.

I heated the olive oil in a large skillet over medium heat then cooked the minced garlic for 1 minute, until fragrant. I added the chopped eggplant and mushrooms and the dried parsley, oregano, thyme, salt and pepper and stirred to combine. I cooked the vegetables, stirring occasionally, for 20 minutes, until soft. I removed the cooked vegetables from the stove. At this point, you can grind the veggies to a paste or leave them whole for the burger. I chose to leave them whole so my burger would have pieces of vegetables in it but I definitely think grinding up the veggies will make the burger stay together better. The choice is yours!

I smashed up the tofu in my hands and added it to the vegetables. I added the tomato paste, soy sauce, egg and bread crumbs and stirred to combine.

I scooped out the tofu burger mixture with a 1/2 cup measuring cup and molded it in to burgers with my hands. I placed the burgers on the prepared baking sheet 1 inch apart.

I cooked the burgers for 40-45 minutes, until browning on the outside.

I spread hummus on a burger bun, added the tofu burger then topped with it with lettuce and sriracha. I served the burgers with carrot chips and my family went to town on these. You can even melt some cheese right over the burger for added flavor. Whatever floats your boat.

Mushroom Eggplant Tofu Burger
 
Author:

Ingredients
Mushroom Eggplant Tofu Burger
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 large eggplant, peeled and chopped
  • 2 portobello mushrooms, chopped
  • 1 package (1 lb.) extra firm tofu, drained
  • 2 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • 1 egg
  • 1 cup bread crumbs
Toppings
  • Hamburger buns
  • Lettuce
  • Sriracha
  • Hummus

Instructions
  1. Preheat the oven to 375 degrees and prepare a baking sheet with cooking spray.
  2. Chop the eggplant and mushrooms and set them aside.
  3. Heat the olive oil in a large skillet over medium heat then cook the minced garlic for 1 minute, until fragrant. I added the chopped eggplant and mushrooms and the dried parsley, oregano, thyme, salt and pepper and stir to combine.
  4. Cook the vegetables, stirring occasionally, for 20 minutes, until soft.
  5. Remove the cooked vegetables from the stove. At this point, you can grind the veggies to a paste or leave them whole for the burger.
  6. Smash up the tofu in your hands and add it to the vegetables.
  7. Add the tomato paste, soy sauce, egg and bread crumbs and stir to combine.
  8. Scoop out the tofu burger mixture with a ½ cup measuring cup and mold it in to burgers with your hands. Place the burgers on the prepared baking sheet 1 inch apart.
  9. Cook the burgers for 40-45 minutes, until browning on the outside.
  10. Spread hummus on a burger bun, add the tofu burger then top with it with lettuce and sriracha.