Remember how I raved about Just Bento yesterday? Another recipe that I wanted to try from Maki was the burger/meatball recipe. It was not vegetarian, but I made it so! Here’s the original. She has some other great ideas for different uses of the mix (stuffed mushrooms – yum!).
Here’s my take on it – Meatless Meatballs/Burgers
- 1/3 package veggie ground meat (2 servings; 110 grams) – or about 2/3 cup (optional – but adds nice meaty color – you can replace with extra tofu)
- 1 package of extra firm tofu (14 ounces)
- 2 slices of bread, toasted and made into breadcrumbs (use a food processor) – or 1 cup of premade breadcrumbs
- 1 medium/large onion
- some sesame oil
- about 1/4 cup ricemilk
- 1 egg + 1 egg white
- salt and pepper
- 1/2 teaspoon cinnamon
- oil (I used sesame) for pan frying
- Make breadcrumbs.
- Chop the onion roughly, then finely dice it (the food processor works well here too). Saute in a teaspoon or 2 of oil for 3-4 minutes, or until it starts to brown.
- Mix everything together. You can use your hands to really mash everything into a nice paste. Make sure everything is mixed well, especially smooshing the tofu.
- Form into desired shapes – I made several 1/4 cup burgers as well as a bunch of 1 tablespoon meat balls.
- Heat some sesame oil in a pan (medium high). Cook the burgers/balls on each side for about 5 minutes. You can roll the balls around instead of cooking them on each side if you want them to look more meatball-ish. Mine looked kind of like mini burgers.
- Enjoy with Tonkatsu sauce or ketchup, or anything else you like!
These are very simple and you can easily make a big batch and freeze the extras. They are perfect for popping into lunches or even for breakfast or dinner. They are very versatile and we’ve been enjoying them all week.
Bobby and I had them in our lunches yesterday, and I had a few with dinner last night. Bobby had them in his lunch today too because he liked them so much yesterday! I doubt that I will have to freeze any because they seem to be disappearing quite quickly.