I am picky about my veggie burgers. Growing up as an omnivore, burgers were a family favorite of ours, and we outdid ourselves on burger nights. They were big, beefy, cheesey and quite often dripping with toppings. If you wanted a real burger, you came to my house. That being said, I’m picky about my veggie burgers. I’m warming up to mushrooms, but I still don’t love them and my least favorite are the big meaty ones used in place of a burger patty. I do like boca burgers, but they don’t have a ton of flavor and they don’t compare to the traditional hamburger we usually think of. And most other burgers are too mushy. They just don’t hold up to my standards. That is, until now.
This spinach-tofu burger was still a little on the mushy side, but the taste MORE than made up for that. I can’t even describe it. I didn’t have high hopes when I heard it was composed of spinach and tofu. I love spinach as much as the next greens-loving girl, but in a burger instead of on top? Color me skeptical. However, Elizabeth and I were excited to try something new because I had been craving a burger for a while but I didn’t like any of the options available in Beijing. So together, we set out to have a yummy burger night, complete with homemade rosemary-dill fries, a big green salad and all the accoutrements that come with this tasty American classic.
Satisfied is an understatement. Pleased, pleasantly surprised; all understatements. These were incredible. Browning them gave them a nice grilled taste and they packed enough flavor that we didn’t need anything on it aside from the heap of veggies we stuffed between our of sesame buns. I really can’t say enough about these. Please, stop reading and go try them. Now. I’m about to go for seconds. Nom nom nom.
Also, we have to give credit where is due, and this recipe is not our own. It is a Marcus Samuelsson recipe that we found via Joanne at Eats well with others. Check out both of those sites for the recipe and more photos. We mostly went by the recipe, but we left out the panko and the sesame oil; we just used plain ole breadcrumbs that were available to us. We also are currently without the luxury of a food processor, so ours were crafted by hand and fork, which could be why they were a bit on the mushy side. In any case, go eat these. You’re welcome in advance. 🙂