Chow down on the Huxtaburger Sondra organic tofu burger
Imagine, if you will, cradling a rotund, American-style burger in your hand – feel the squishy bun in your fingers, watch the melted cheese drip and catch the smell of wagyu beef in your nostrils. This is the kind of grub dished up day in, day out at the massively popular Huxtaburger outlets across Melbourne. Co-owner and chef Daniel Wilson is now sharing some of his best-kept burger-mastery secrets in his new cookbook, starting with this standard burger from which all others derive. After the first year selling burgers only made from beef, the Huxtaburger owners decided to add a vegetarian option – the result was this Sondra organic tofu burger. Grab your apron and frying pan, and get flipping this weekend.
INGREDIENTS
1 tablespoon vegetable oil
4 slices organic firm tofu, each about 1 cm thick
4 slices cheddar
4 soft burger buns, cut in half
melted clarified butter, for brushing
1/4 cup sesame and yuzu mayo
4 large tomato slices
4 iceberg lettuce leaves, washed, dried and torn
TO MAKE
Heat the oil in a large non-stick frying pan over a medium heat. Cook the tofu for about two to three minutes on the first side, then turn the tofu over and place a slice of cheese on each. Cook for a further two to three minutes, or until heated through. Remove and keep warm.
Brush the insides of the buns with clarified butter and toast lightly in the pan, then build your burgers. Build from the bottom, in this order: bun bottom, sesame and yuzu mayo, cheese-topped tofu, tomato, lettuce, bun top, spread with sesame and yuzu mayo.
Note: Condiment and pickle recipes can be found in The Huxtaburger Book.
Recipe and images from The Huxtaburger Book by Daniel Wilson. Published by Hardie Grant.
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