Does it work? 9: Korean Barbecue Tofu Burgers

Let me not bury the lead: HECK TO THE YES, it works. These are delicious.

No more ado, the review of Korean Barbecue Tofu Burgers by Connoisseurus Veg (great blog name, incidentally).

Substituted (3 of 14):
- That good ol' sugar syrup for maple syrup (as always)
- White vinegar for rice vinegar (nobody has yet given me a compelling reason to buy more than one kind of vinegar)
- Yellow onion for red onion (it's what I had [1])

We're not even counting the instant oats for rolled oats. Especially since they had to be ground up anyway.

Left out (1 of 14):
- Sesame seeds for rolling (I was not going to pay $6+ for a spice-jar size of them. Just, no.)

Things I learned:
- It's really important to have a good food processor if you're going to be cooking vegan/vegetarian. My current one is a little...lackluster. We made it through these patties, but only barely.

Does it work? FREAKING YES. Would I make it again? ABSOLUTELY. Hopefully my extensive use of all-caps has convinced you of the merits of this spicy patty.

A few random notes:
- You could probably leave out most/all of the syrup, if, like me, you are trying to cut down on sugary things. The red pepper paste has a little sugar in it. They will be supes spice if you leave out the sugar entirely, but just embrace the burn.
- I topped mine with kimchi and tomato, no mayo.
- They're not like, astronomically spicy, but my nose was definitely running after patty 2.
- Just please, eat these. F'reals. They're yummy and nutritious and involve no animal products (good for the environment, good for you!).

xo,
Devo

[1] Fun fact, if you refrigerate your onions (I do, so they keep longer) and then cut them up fast enough, they probably won't make you cry!