I am an avid meat lover. I lived with a Vegan friend for a year and always admired her healthful and ethical eating choices. However, being the carnivore I am, there were nights that I would make myself a full steak dinner and indulge in it all by my lonesome.
One of my favorite dishes growing up was hamburg steak (similar to salisbury steak), however, due to the high caloric value, we rarely ate it at home. My mother would make this tofu chicken burger as a healthy alternative to hamburg steak. A great way to decrease consumption of meat is to mix meat 50/50 with a vegetarian option such as tofu or some type of legume or vegetable. By adding tofu to this chicken burger, it cuts down on the amount of meat and also results in a unique texture. You can serve it with a side salad or steamed vegetables and some rice to make it a complete meal.
- 600 g of lean ground chicken
- 1 Onion, diced
- 1 Large clove of garlic, grated
- 1 Container of firm tofu
- 1 Egg
- 1/2 Cup Breadcrumbs
- Vegetable oil for sauteeing
1. Put tofu on a cutting board, and sandwich with another board and put a heavy plate or book on top to squeeze the excess water from the tofu. Leave for about 15-20 minutes.
2. While draining the tofu, sautee half of the onion until translucent and slightly browned. Once the browned onion has cooled, put it in a large mixing bowl with the raw diced onion.
3. Crumble up the tofu and put it in the bowl with the onion. Add the breadcrumb, egg, grated garlic, and raw ground chicken. Mix well and form into patties.
4. Add 2 Tblsp of oil to a heated non-stick frying pan. Brown one side of the patties. Cover the pan with a lid and lower the heat to low to fully cook the patties. Cook for about 2 minutes or until the patties are cooked through.
5. Remove the lid and flip the burgers. Let the other side of the tofu chicken burger brown and transfer the patties to a plate.
6. You can serve the tofu chicken burgers with ponzu sauce, soy sauce, tonkatsu sauce or ketchup. I prefer ponzu or tonkatsu sauce!