Tofu Oatmeal Burger
This Tofu Oatmeal Burger with Gochujang Cream Cheese is a flavor-packed, protein-rich alternative to traditional burgers. Its crispy tofu oat patty and creamy-spicy topping make it a delicious fusion of textures and bold flavors sure to impress.
Servings 6
Ingredients
Burger Ingredients
- 1 block 14 oz firm tofu, drained and pressed
- 3/4 cup quick oats
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup onion diced
- 1/2 cup diced bell pepper or your choice of vegetable
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons cream cheese
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 egg
- 1-2 tablespoon oil for frying
Gochujang Cream Cheese Spread
- 3 tablespoons cream cheese
- 1 teaspoon gochujang Korean chili paste
- ½ teaspoon honey or maple syrup to balance the heat(option)
- ½ teaspoon soy sauce
- 1 teaspoon lemon juice
Burger Assembly & Toppings
- 6 burger buns gluten-free if needed
- Lettuce or baby spinach
- Tomato slices
- Pickled onions
- Avocado slices
Instructions
Make the Burger Patties:
- Crumble the tofu in a large bowl until it's finely broken up, or grate it.
- Combine oats, soy sauce, minced ginger, garlic, diced onions, bell peppers, olive oil, salt, black pepper, cream cheese, gochujang, and egg until well combined.
- If the mixture feels dry, add 1-2 tablespoons of milk to help it bind.
- Shape into six patties.
Cook the Patties:
Pan-fry:
- Heat oil over medium heat and cook for 3-4 minutes per side until golden brown.
Bake:
- Place on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway.
Make the Gochujang Cream Cheese:
- Mix cream cheese, gochujang, honey/maple syrup, soy sauce, and lemon juice in a small bowl until smooth.
Assemble the Burger:
- Toast your burger buns. ( optional)
- Spread gochujang cream cheese on both sides.
- Add the tofu patty, lettuce, tomato, or any toppings you love.