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.