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veggie burger

Yield: Makes 6-8 burgers



Veggie Burger

  • 12 ounces extra firm-tofu
  • 1 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 1 cup broccoli, chopped fine
  • 1 cup carrot, chopped fine
  • 1/2 cup red pepper, chopped fine
  • 1/2 cup red onion, chopped fine
  • 1 teaspoon garlic, minced
  • 2 tablespoons mustard
  • 2 eggs, beaten
  • 2 tablespoons low-fat mayonnaise



  • 1 avocado, mashed
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon cilantro, chopped
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon jalapeño, minced



  • Preheat oven to 425°.
  • Finely crumble tofu and squeeze out excess water, set aside.
  • Heat large sauté pan, add olive oil, broccoli, carrot, pepper, onion and garlic. Sauté at high heat until just tender—do not overcook —set aside to cool.
  • In a large bowl combine tofu, cooked vegetables, eggs, mustard and mayonnaise, tighten with bread crumbs.
  • Season lightly with salt and pepper and adjust consistency.
  • Form into patties.
  • Spray baking sheet with non-stick spray and place burgers.
  • Bake for approximately 20 minutes until they are firm to touch and lightly browned.
  • Combine ingredients for guacamole and mix well.
  • Serve on a bun with lettuce, tomato and guacamole.


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