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Tofu and Pumpkin Seed Burgers

4 slices stale or toasted sandwich bread
1 1/2 cups cooked, drained, and rinsed adzuki or black beans
1/3 cup unsalted pumpkin seeds, toasted 6-8 minutes in a 350 degree oven
1 pound firm tofu
1 teaspoon cumin seeds
2 tablespoons fresh ginger, grated
1 large garlic clove, minced
2 tablespoons miso paste
3/4 cup minced onion
1/2 teaspoon salt, or to taste Freshly ground black, to taste
1 tablespoon canola or olive oil, (1 to 2)

Chop the bread into fine pieces and whirl it to crumbs in a food
processor. Coarsely chop or mash the beans. Coarsely chop the
toasted pumpkin seeds.

Combine the beans, bread crumbs and pumpkin seeds in a large bowl.
Cut the tofu into four pieces; squeeze each piece with your hand,
letting the crumbled tofu fall into the bowl of mashed beans.

Toast the cumin seeds in a small skillet over low heat. Stir them
until they become fragrant.

Add the ginger, garlic, cumin, miso, and onion to the bowl with
the beans and tofu.

Mix everything together with your hands. Mix in the salt and

The mixture should be stiff enough to form a patty. If the mixture
still seems a little wet, add more bread crumbs. Form the mixture
into patties.

Heat a large skillet over medium high heat. Cast iron works better
than non stick skillets. Add 1 tablespoon oil to skillet. Place
as many burgers in the skillet as you can without crowding them.

Pan fry the burgers, in batches, until the undersides are a deep
golden brown. This usually takes 3 to 4 minutes. Flip the burgers
and cook them about 3 to 4 minutes more.

Serve the burgers right away. I like to put the burger on a hard
roll with a little mustard, lettuce and mozzarella cheese.


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