Vegetarian: Tofu Burgers 09 by Recipe Cottage

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	Tofu Burgers 09

		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 pepper 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 pepper. 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.