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Lunch recipe · from the recipe book

Crispy Tofu-Edamame Burgers with Quick Dill Pickles

Golden, crisp-edged tofu and edamame patties with a savory garlic-scallion bite, topped with tangy homemade dill pickles and sharp yellow mustard.

Crispy Tofu-Edamame Burgers with Quick Dill Pickles

Ingredients

  • 14 oz400 gFirm tofupressed and patted dry
  • 1¼ cups150 gShelled edamame, frozenthawed
  • ½ cup50 gPlain dry breadcrumbs
  • 2 tbsp14 gGround flaxseed
  • ½ cup100 gWaterdivided
  • 2 medium30 gGreen onionsthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gCanola oil
  • 2 cups sliced200 gCucumberthinly sliced into rounds
  • ¼ cup60 gApple cider vinegar
  • 2 tsp8 gGranulated sugar
  • ½ tsp3 gSalt
  • ½ cup sprigs5 gFresh dillchopped
  • 2½ tbsp40 gYellow mustard
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 1½ medium200 gTomatoessliced
  • 8 slices256 gWhole-wheat bread8 slices, used as buns

Steps

  1. Make the pickles first: stir the cider vinegar, 60% of the water, the sugar and the salt in a bowl until dissolved, then add the cucumber and dill. Set aside at least 15 minutes while you make the patties.
  2. Make a flax binder: stir the flaxseed with the remaining 40% of the water and let it thicken for 5 minutes.
  3. Crumble the tofu into a large bowl. Add the edamame and mash with a fork or potato masher until mostly broken up with some chunky pieces.
  4. Add the flax binder, breadcrumbs, green onion, garlic, soy sauce, cumin and black pepper to the tofu mixture and mix until it holds together when squeezed.
  5. Shape the mixture into 4 patties about 3/4 inch thick.
  6. Heat half of the canola oil in a large skillet over medium heat. Cook the patties 5 to 6 minutes until deeply golden and crisp underneath.
  7. Add the remaining half of the canola oil to the skillet, flip the patties and cook 5 to 6 minutes more until crisp and heated through.
  8. Toast the whole-wheat bread slices in a toaster or the wiped-out skillet.
  9. Spread the mustard on 4 of the toasted bread slices. Top each with romaine, a patty, tomato and drained pickles, then close with the remaining bread slices and serve.

Check labels: Vegan when you buy plain dry breadcrumbs and whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy plain dry breadcrumbs and whole-wheat bread made without milk.

Contains: Gluten, Soy. Some brands contain milk, egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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