By Mary McDougall
Serves: Makes 16 burgers
Prep Time: 30 min
Cook Time: 30 min
1 Preheat oven to 350 degrees.
2 Place both kinds of tofu in a food processor and process until fairly smooth, stopping several times to scrape down the bowl. Transfer processed tofu to a large bowl and set aside.
3 Drain the spinach well and press any excess water out with your hands. (Spinach should be very dry.) Set aside.
4 Place the water, onion, mushrooms and garlic in a large non-stick frying pan. Cook, stirring frequently until onion has softened and all liquid has been absorbed, about 10-12 minutes. Set aside.
5 Add the oats and the seasonings to the tofu mixture and mix well. Add the spinach and mix in well, using your hands. Add the onion mixture and continue to mix with your hands until all ingredients are well combined. Take a small amount and form into a ball shape (a bit larger than a golf ball), then flatten into a burger-sized patty about 1/4 inch thick and place on a non-stick baking sheet. (If you do not have a good non-stick baking sheet, then use parchment paper or a silicone mat on the baking sheet.) Repeat this process until all the mixture is used. (It will help to lightly moisten your hands several times during this process.) Bake for 20 minutes, then flip over and bake an additional 10 minutes. Cool on racks after removing from the oven. Serve on a whole wheat bun with your favorite condiments.
Hint: These may be prepared ahead and refrigerated or frozen for future use. They reheat well in the microwave, in the oven, or on a grill or griddle.
Lately I have been making the McVeggie Burgers with 3 pounds of firm water-packed tofu and no silken tofu. We like the consistency even better and the burgers hold together very nicely. Try this for yourself and see what you think.