Tofu and Chicken Burger
User Reviews
4.7
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
3
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Calories
298 kcal
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Course
Main Course
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Cuisine
Japanese
Tofu and Chicken Burger
Description
This recipe develops patties by pressing medium-firm tofu to remove excess water, then mixing it with ground chicken thigh, finely chopped shiitake mushrooms, green onions, and grated ginger. The combination delivers a tender and juicy texture while infusing earthy mushroom and aromatic ginger flavors. The addition of a single egg yolk and potato starch helps bind the mixture, while seasonings including sake, soy sauce, toasted sesame oil, salt, and pepper provide a balanced savory profile.
After shaping into patties, they are pan-fried in neutral oil until browned and cooked through. A glossy sauce made from sake, soy sauce, mirin, and water is thickened with a simple slurry of starch and water to coat the patties, adding moisture and sheen. The burgers are finished with julienned shiso leaves, which provide a subtle peppery and minty note that complements the savory elements.
This tofu and chicken burger can be served as a main dish or in a bun and incorporates Japanese ingredients and flavors that create a distinctively light yet satisfying patty with aromatic accents.
Ingredients
For the Tofu Chicken Patties
- 5 oz tofu medium-firm, aka momen dofu
- 3 green onion or scallions
- 3 shiitake mushrooms (stems removed)
- 1 knob ginger (1 inch, 2.5 cm; peeled)
- ¾ lb chicken thigh ground
- 1 egg large, yolk
For the Seasoning
- 1 Tbsp sake
- 1 Tbsp potato starch or cornstarch
- 1 tsp sesame oil toasted
- ½ tsp soy sauce
- ½ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
For the Sauce
- 3 Tbsp water
- 2 Tbsp sake
- 2 Tbsp soy sauce
- 2 Tbsp mirin
For the Slurry Mixture
- 1 Tbsp water
- 1 Tbsp potato starch or cornstarch
For Cooking and Garnish
- 1 Tbsp neutral oil (for cooking)
- 10 shiso leaves julienned; for the garnish, aka perilla, ooba
Instructions
- Gather all the ingredients. In a small bowl, whisk together the sauce ingredients: 3 Tbsp water, 2 Tbsp sake, 2 Tbsp soy sauce, and 2 Tbsp mirin. In another bowl, whisk together the slurry mixture of 1 Tbsp water and 1 Tbsp potato starch or cornstarch. Set them aside.
To Make the Patties
- Drain 5 oz medium-firm tofu (momen dofu) for 15 minutes. You can stand the tofu container on its side like shown below or wrap the tofu with a paper towel and place a heavy object on top to press. You could also microwave the tofu wrapped in a paper towel for 30 seconds or so (depending on the microwave). You will only need 5 oz (142 g) tofu here, so with the leftover tofu, you can make Tofu Miso Soup.
- Mince 3 green onions/scallions, 3 shiitake mushrooms, and 1 knob ginger. In a large bowl, combine the drained tofu, green onions, shiitake, ginger, ¾ lb ground chicken thigh, and 1 large egg yolk. Mix it all together with your hands. Then, add the seasonings: 1 Tbsp sake, 1 Tbsp potato starch or cornstarch, 1 tsp toasted sesame oil, ½ tsp soy sauce, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Mix until well combined and the mixture is sticky.
- Pinch off 2 inches (5 cm) from the mixture. Toss the ball from one hand to the other about 5 times to release the air; otherwise, the meat patties will crack during cooking from trapped air inside the patty. Then, form it into an oval-shaped patty. Repeat forming the rest of the patties. We will have to cook the burger right away as the tofu will start to release moisture.
To Cook the Patties
- In a nonstick frying pan, heat 1 Tbsp neutral oil over medium heat. You may need two frying pans or to cook in batches. Gently place the burgers in the pan and fry until golden brown on one side, for about 5 minutes, without flipping or moving them around. After 5 minutes, flip and lower the heat to medium low. Cover and cook for 10 minutes or until cooked through.
To Make the Sauce
- While cooking the burgers, in a small frying pan or saucepan, add the sauce mixture and bring it to a boil. Then, add the slurry mixture to the sauce and mix it all together. When the sauce thickens, turn off the heat and set it aside.
To Serve
- Transfer the cooked patties to a plate and pour the hot teriyaki-style glaze over the burger steaks. Top with 10 shiso leaves (perilla/ooba) (julienned) and serve.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 766mg | 32% |
| Potassium | 711mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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