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Mushroom & Tofu Japanese Style Burgers

Prep Time20 mins
Cook Time15 mins
Author: Louise-Claire Cayzer


  • 1 pack tofu
  • 200 g fresh chestnut mushrooms
  • 80 g (around 5) dried shitake mushrooms soaked in warm water
  • 5-6 spring onions , finely chopped
  • 1 Tbs fresh grated ginger
  • 1 Tbs ground flax seeds- mixed with 2 tbs water
  • 1 Tbs soy sauce
  • ½ teaspoon konbu (vegetarian) japanese stock powder (or other stock powder)
  • ½ cup panko breadcrumbs


  • Roughly chop the tofu, wrap it in a double layer of paper towel (or clean teatowel), and put it on a plate with something heavy on it to help it expel moisture.
  • Squeeze out the water from the soaked shitake mushrooms and finely dice the tops- leave the stems out as they tend to be too woody.
  • Finely dice the chestnut mushrooms
  • Combine all the ingredients except the panko breadcrumbs in a bowl and mix to combine.
  • Add a bit of the water that the shitake mushrooms were soaked in if the mix is a bit dry.
  • Squish together palm sized burger patties, rolling them in the panko breadcrumbs
  • Gently pan fry the burgers - about 5 mins each side.
  • Serve on a bun, or a lettuce leaf with salad and the condiments of your choice.


I really love eating these with Layu (or Rayu)- a Japanese condiment made from chillis, grilled garlic and sesame oil... and maybe a little mayo. Yum!