INGREDIENTS

INSTRUCTIONS

Chop the bread fine, or break into pieces and whirl it to crumbs in a food
processor. In a food processor or with a potato masher in a bowl, 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 and squeeze each piece with your hands,
letting the crumbled tofu fall into the bowl with the mashed beans. Toast
the cumin seeds in a small skillet over low heat, stirring, until they
become fragrant. Add the ginger, garlic, cumin, miso and onion to the bowl
with the beans and tofu. Mix everything(this will be easiest to do 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 bit wet, add more bread
crumbs. Form the mixture into patties.
Heat a large skillet, preferably cast-iron, over medium-high heat. Add 1
tablespoon oil, and place as many burgers in the pan as you can without
crowding them. Pan-fry the burgers, in batches if necessary, until the
undersides are a deep golden brown, about 3-4 minutes. Flip the burgers,
and cook them about 3-4 minutes more. Serve right away with Hot and Sour
Slaw.
Courtesy of Didi Emmons' "Vegetarian Planet"
Yield: 6 burgers
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHE307
Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997

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