Japanese chicken and tofu burgers

    30 min

    These Japanese chicken burgers are really filling, tasty and high in protein. They're flavoured with spring onions, mushrooms and ginger which add extra flavour. Serve with Japanese ponzu sauce or teriyaki sauce. Leftovers keep well and can be used for lunch the next day.


    Washington, United States
    2 people made this

    Makes: 4 chicken and tofu burgers

    • 200g firm tofu
    • 200g minced chicken
    • 50g carrots, minced
    • 30g frozen edamame, thawed
    • 3 spring onions, minces
    • 5 dried shiitake mushrooms, rehydrated and chopped
    • 1 tablespoon grated root ginger
    • 1 egg
    • 2 teaspoons soy sauce
    • 1 tablespoon sake
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • For garnish
    • 5 to 8 leaves shiso or Japanese basil, julienned
    • 3 tablespoons soy sauce
    • 2 tablespoons vinegar
    • 2 teaspoons granulated sugar

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wrap tofu with a piece of kitchen paper and microwave it for one minute on high. Let cool, then squeeze the paper and drain excess water from the tofu very well.
    2. Combine tofu and mince in a large bowl. Add all other ingredients, except for the oil. Get your hands dirty! Mix them really well.
    3. Heat a frying pan over medium heat with oil. Divide the mixture in four, and form four round patties.
    4. Add the burgers to the heated frying pan, and put a lid on. Cook for 5 minutes, flip them over. Cook 3 minutes more, with a lid. To check the doneness, press one of the patties with a spatula, and if you see clear juice coming out, it's done.
    5. While the burgers are cooking, roll up shiso leaves and cut them into very thin strips. Put next three ingredients into a microwavable bowl, and heat up the mixture for 1 minute on high.
    6. To serve, pour the mixture over the burgers and put shiso leaves on top.

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    Reviews in English (1)


    This sounds really nice, but not vegetarian. Came up when I searched for vegetarian recipes.  -  11 Mar 2012  (Review from Allrecipes AU | NZ)