Summer Burgers

We had these for yesterday’s dinner and they were fantastic. We have never had Tofu before so we were a little nervous about this recipe but were pleasantly surprised. They tasted great and were nice and moist. We enjoyed them so much we naughtily had seconds!

Fantastic recipe, the best non meat burgers we’ve had so far and we’ll definitely have them again. We even have a few left to freeze so we’ll be able to enjoy some again soon.

We had these Summer Burgers with some home-made oven potato wedges and some tomato ketchup and mayo on the side for dips (vegan of course). These are great served in a burger roll with lettuce, tomato and fried onions. Its nice to have something fresh with them and feels like a really good burger that you’d get in a good restaurant. If you can get hold of vegan slice cheese this also works well, especially with fried onions.

Summer Burgers

Makes 6 large burgers approx | Preparation 30 minutes  | Cook 10 minutes

These are excellent at any time of the year. Try adding varying ingredients such as vegan pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead (we yet to try these suggestions).


  • 1 packet of firm Tofu, drained (we tend to use fresh but longlife works too)
  • 100g Sun Dried Tomatoes, finely chopped
  • 2 tbsp Fresh Coriander, finely chopped
  • 1/2 tsp Mustard Powder
  • 2 tbsp Soy Sauce
  • 1 tsp Tomato Puree
  • 25g Fresh Breadcrumbs
  • Salt and Freshly Ground Pepper
  • 1 tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 clove Garlic, crushed
  • 100g Mushrooms, finely chopped
  • Seasoned Flour


1.) Mash the tofu thoroughly in a bowl, with a fork. Make sure you have drained the tofu as much as possible, if its too wet it can cause problems later.

2.) Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side.

3.) Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.

4.) Add to the tofu mixture and allow to cool.

5.) If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape. If your having a lot of  problems it could be that you didn’t drain the tofu enough.

6.) Shape the mixture into six large burgers, or ten small, coat with seasoned flour.

7.) Chill until ready to use, we find chilling for a few hours in the fridge can really help.

8.) Lightly oil a frying pan and cook over a medium heat, turning over carefully half way through.

9.) Serve in a bread bun with your choice of toppings. We like lettuce, tomato and fried onions or vegan cheese slice and fried onion. Its really up to you and what you like. We tend to serve the burgers with a side salad, chips or potato wedges. Again its really up to you and what you like.


To freeze we’d suggest cooking the burgers for a few minutes on each side first, this helps to stop them falling apart too much. Once cooled down, gently wrap them in foil individually and put in the freezer. Do not cook from frozen, allow to defrost thoroughly and cook over a medium heat until cooked.

Copyright © The Vegetarian Society 1996.

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