Fine Cooking Magazine - November/December 2020

Servings: 6

Here’s an inventive take on a veggie burger from Chicago Diner’s Jose Martinez. The sweet potato and tofu patty is seasoned deliciously with curry and topped with chimichurri.

Ingredients

For the chimichurri

1/2 cup olive oil
1/2 cup canola oil
1/4 cup white vinegar
3 medium cloves garlic, coarsely chopped
1 medium jalapeño, seeded
1 bunch fresh cilantro, coarsely chopped (about 2 packed cups)
1 bunch fresh flat-leaf parsley, coarsely chopped (about 2 packed cups)
Kosher salt and freshly ground black pepper

For the burgers

Canola oil, as needed
2 cups cooked mashed sweet potato (from about 2 large potatoes)
1-1/2 Tbs. butter or vegan margarine, melted
1/4 tsp. ground cinnamon
Fine sea salt and freshly ground black pepper
6 oz. extra-firm tofu, pressed between layers of paper towels
1 cup diced yellow onion
2-1/2 Tbs. cornstarch
1 medium clove garlic, minced
1/2 cube bouillon, vegetable or vegan chicken flavored, crushed
1/2 Tbs. curry powder
1/2 Tbs. finely sliced fresh chives
1/2 Tbs. chopped fresh cilantro; more for garnish
1/2 Tbs. white balsamic vinegar
1 tsp. tomato paste
1 tsp. ground cumin
1/2 tsp. ground cayenne
1/2 tsp. ground ginger
2 cups plain panko
1 cup cooked brown rice
6 hamburger buns
2 avocados, sliced

Calories (kcal) : 870
Fat Calories (kcal): 520
Fat (g): 59
Saturated Fat (g): 8
Polyunsaturated Fat (g): 12
Monounsaturated Fat (g): 37
Cholesterol (mg): 10
Sodium (mg): 1030
Carbohydrates (g): 78
Fiber (g): 11
Sugar (g): 12
Protein (g): 14

Preparation

Make the chimichurri

Combine the oils, vinegar, garlic, jalapeño, herbs, 1/2 tsp. salt, and 1/2 tsp. pepper in a blender or food processor. Blend until smooth, but not runny. Season to taste with additional salt and pepper. Set aside.

Make and serve the burgers

Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchmentand brush lightly with oil.
In a medium bowl, combine the potatoes with the butter and cinnamon. Season to taste with salt and pepper. Put the potato mixture, tofu, onion, cornstarch, garlic, bouillon, curry powder, chives, cilantro, vinegar, tomato paste, cumin, cayenne, and ginger in a food processor and process to a pastelike consistency. Transfer the mixture to a medium bowl and fold in the panko and rice. Season to taste with salt and pepper.
Divide the mixture into six portions on the prepared baking sheet. Flatten each into a patty the diameter of a bun. Brush the tops of the burgers with oil. Bake for 25 to 30 minutes, turning after 15 minutes to ensure both sides are an even golden brown. Warm the buns in the oven for the last 5 minutes of cooking time. Remove from the oven.
On a large serving platter, put the pattieson the warmed buns and top withthe chimichurri. Garnish with the avocado and cilantro. Serve immediately.

(3 ratings) Read Reviews

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Reviews (3 reviews)

mbc2017 | 10/28/2018
I LOVE these burgers! They are somewhat labor intensive because of the number of ingredients and separate steps, but so worth it! Have made several times now and never disappoint. Recommend having them on ciabatta.
anur05 | 06/28/2018
Delicious. Sweet and spicy combination makes it very unusual an delicious.
butta211 | 06/06/2018
I wanted to love these but it was a lot of work with not a great result. Possibly sauteing them stove top would have produced a better result. But even the flavor was just so so. The spiciness of the curry powder overpowered everything else. Sorry Fine cooking. Usually I love everything I make from this site!

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What We're Cooking Now

Name: Buddha Karma Burger
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1/2 cup olive oil; 1/2 cup canola oil; 1/4 cup white vinegar; 3 medium cloves garlic, coarsely chopped; 1 medium jalapeño, seeded; 1 bunch fresh cilantro, coarsely chopped (about 2 packed cups); 1 bunch fresh flat-leaf parsley, coarsely chopped (about 2 packed cups); Kosher salt and freshly ground black pepper; Canola oil, as needed; 2 cups cooked mashed sweet potato (from about 2 large potatoes); 1-1/2 Tbs. butter or vegan margarine, melted; 1/4 tsp. ground cinnamon; Fine sea salt and freshly ground black pepper; 6 oz. extra-firm tofu, pressed between layers of paper towels; 1 cup diced yellow onion; 2-1/2 Tbs. cornstarch; 1 medium clove garlic, minced; 1/2 cube bouillon, vegetable or vegan chicken flavored, crushed; 1/2 Tbs. curry powder; 1/2 Tbs. finely sliced fresh chives; 1/2 Tbs. chopped fresh cilantro; more for garnish; 1/2 Tbs. white balsamic vinegar; 1 tsp. tomato paste; 1 tsp. ground cumin; 1/2 tsp. ground cayenne; 1/2 tsp. ground ginger; 2 cups plain panko; 1 cup cooked brown rice; 6 hamburger buns; 2 avocados, sliced