Wrap the tofu in paper towels, put a weight on top and drain the excess water well. Cut the stem end off the maitake and shred apart with your hands.
Put the ground meat in a bowl and add the ● ingredients. Add the well drained tofu from Step 1 and mash with your hands.
Mix everything in the bowl together with your hands until it starts to become sticky, then divide the mixture into 4 portions. It will be rather soft because of the tofu, but not to worry.
Form each portion into patties while pressing out any air pockets, make an indent in the center of each patty with your fingers, and put into a frying pan that has been coated with olive oil.
Put the frying pan on medium heat and cook the patties. When they are golden brown, turn over with a spatula. They are cooked over medium heat because of the tofu.
After you have flipped all the patties, add water (not listed (1 cup = 200 ml)), the maitake mushrooms, ketchup and oyster sauce, cover with a lid, and simmer on low heat for 15 minutes.
Remove the lid, and if the patties are puffy and sauce has thickened, it's done.
Because they've been simmered in sauce, they taste rich. It's hard to believe they have tofu in them.
Stock in your freezer, and they're great when you need one more dish for dinner, as well as for bentos. I freeze them after cooking them since they have tofu in them!
I turned a left over hamburger into a loco moco bowl the next day. I served the patty on a bed of hot rice with vegetables and a fried egg on top.
Story Behind this Recipe
I had tofu and ground meat that were near their expiration dates... the only thing to do in that situation is to make tofu hamburgers!
By draining the excess water in the tofu well, you can prevent the patties from getting too watery! When you cook the patties, try not to touch them in the pan, and when it turns golden brown, flip them over in one go.