My Secret Tofu Hamburger

My Secret Tofu Hamburger

This hamburger is so delicious that I want to keep it a secret. You can barely tell it contains tofu, but it's actually softer and juicier than a regular hamburger. Maybe you can keep it a secret that you added tofu??


Mixed ground meat (beef and pork)
300 g
Silken tofu
1 package (about 300 g)
1 cup (200 ml)
1/2 medium
Consomme bouillon
1/2 cube
1/4 teaspoon
Pepper, nutmeg
1/4 teaspoon each
● Ketchup
4 tablespoons
● Japanese Worcestershire Sauce
2 tablespoons
● Sake
3 tablespoons
● Mirin
2 teaspoons
2 scant tablespoons


1. Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand.
2. Add the panko and mix well so it will absorb all the liquid.
3. Add the ground meat, egg, salt, pepper, nutmeg, and consomme (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture.
4. Mix in minced onions.
5. Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle.
6. Cook until browned over high heat in a frying pan. Once browned, flip them over.
7. Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat.
8. Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook a little longer in that case.
9. Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so.
10. Pour the sauce over the hamburgers and it's done.
11. Small hamburgers will be convenient to use in bentos (lunch packs). They're still fluffy soft even when cooled. I always make lots of these and keep them in the freezer.
12. This is a variation, garnished with grated daikon and ponzu. Did I put too much daikon and leek!?

Story Behind this Recipe

I happened to have some tofu and mixed ground meat one day. I wanted to make a tofu hamburger out of them but I felt too lazy to drain the tofu. Then I thought, "Maybe I can just let the panko absorb the excess liquid". And to my surprise, it turned out to be even more delicious than my usual tofu hamburger! I could barely tell it contained tofu and yet it was still soft and juicy. I've been making this version ever since.