- 1/4 cup arame or other dark sea green, like kombu or wakame
- 1 bunch scallions
- 1 1/2 pounds firm tofu, patted dry<
- 1/2 cup panko crumbs or fresh breadcrumbs
- 1/4 cup sesame seeds
- 1 tablespoon soy sauce
- 2 teaspoons dark sesame oil
- Salt and freshly ground black pepper
- 2 to 3 tablespoons peanut or neutral oil,like grapeseed or corn.
1. Pour boiling water over arame and soak for 2 minutes. Drain well.
2. Put scallions in food processor and pulse a few times until minced. Transfer to large bowl. Put arame and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.
3. Put remaining tofu into processor and let it run until tofu is smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, a little salt and lots of pepper. Stir well to combine. Form into patties. Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)
4. Put oil in large nonstick or well-seasoned cast iron skillet, turn heat to medium. After a minute or 2, slip burgers into pan with spatula. Cook, undisturbed, until browned and easily moved, about 5 minutes. Carefully flip and cook until done, 3 to 4 minutes more.
5. Serve on buns with mustard, ketchup, chutney or other toppings.