What's Been Cookin' - Tofu and Bean Burger

Been cooking a lot of simple dishes that I've been craving.  Lasagne Bolognese or anything Bolognese is one of my favorites.  Butternut squash, sweet potatoes and Japanese yams, tis the season, along with Manila clams.  Saffron Risotto with Barley, love those different grains.  Tofu and Bean burgers, trying out vegetarian dishes, recipe below.  What are you cooking this Winter? 

Love my Sunday dinners- Lasagne Bolognese

Japanese Yam with Scallion Butter. 

Striped Bass, Manila Clams, Quinoa Vegetable Medley, Perilla Leaves

Saffron Barley Butternut Squash Mushroom Risotto

Pinto Bean Burger and Baked Sweet Potato Frites

Pinto Bean and Tofu Buger


4 oz Tofu, firm
1 can of Pinto or Black Beans, rinsed
1 egg
1 c of Panko breadcrumbs
1 T of Cumin
2 t of Red Chili Pepper
4 oz of Mushrooms, sliced, sauteed
4 oz of Onions, diced, sauteed
4 oz of Green onions, sliced
1 T of Dijon Mustard
Salt and Pepper to taste
Cheese of choice

1.  Put all ingredients except for 1/2 can of beans into food processor, mix until incorporated.
2.  Fold in remaining 1/2 can of beans.
3.  Form 3' patties.
4.  On high heat with olive oil, sear patties for 1-2 minutes on each side, until caramelized or golden brown.
5.  Pre-heat oven to 375 degrees F, place patties in oven with cheese on top and warm for 12-14 minutes.
6.  Serve with or without bun, with or without tomatoes, with or without sprouts, etc!