I know burger season is long gone, but I can still get local corn in Hawai’i, so it feels like eternal August to me. If you’re feeling that longing for summer, try warming your kitchen with this smokey sweet burger recipe. It’s an easy one to make, and has become a quick fav since I usually have all of the ingredients on hand.
One thing to note about the following recipe: You can omit the jar lid shaping technique, and make your patties freeform by hand, but when you’re baking burgers I find it’s best to make them as uniform as possible. My mom taught me this trick, actually. Thanks Mom!
Smokey Sweet Potato and Tofu Burgers
Serves: 4, Cook time: 50 minutes
- 1 medium sweet potato, baked*
- 6 oz extra firm tofu
- 2 tbs tahini
- 1 clove garlic, minced
- ½ medium sweet onion, diced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp fresh chopped parsley
- Bread crumbs for rolling.
- Optional: ½ tsp liquid smoke – for the real smoke fiends among us.
Step one: Preheat the oven to 400. In a large bowl, mash together the sweet potato and tofu with a fork.
Step two: Add all other ingredients and mix well. Separate the burger mix into four even balls. Really work them with your (clean!) hands to make sure they’re well incorporated and the ingredients are melded. This is an essential step in making sure the burgers don’t crumble while baking. Really mash em.
Step three: Spread some bread crumbs on a plate or clean surface. Take a large jar lid and cover inside with plastic wrap.
Step four: Roll one of the burger balls in bread crumbs, and use the jar lid to mash into a patty. Repeat with all burgers, place on a greased baking sheet, and bake for 20 minutes per side. Remove from oven, let cool for 5, top with your favorite things (AVOCADO) and enjoy.
*Because purple sweet potatoes are so readily available out here in Hawai’i, I used these. Duh. They make the burgers a lovely color and have a richer flavor, I think. Plus, did I mention purple?! However, these potatoes tend to be drier than your average sweet potato, so I would recommend either boiling them instead of baking, or adding an extra tbs of tahini.