• 1 medium sweet potato
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1.5 tsp curry powder
  • 1/4 tsp ground cumin
  • 2 tbsp tomato paste
  • 3 tbsp potato starch
  • 1 package firm tofu
  • 1/2 cup quinoa, cooked
  • 1 tbsp dried tarragon
  • 1 tbsp dried basil
  • 3/4 tsp salt
  • 1/8 tsp freshly ground pepper

This vegan burger has a great meaty texture and even looks like an actual burger. This recipe will win over even the harshest critics and is an awesome recipe to try at your next summer bbq.

Directions

  1. Place a steamer basket in a medium saucepan filled with 1 inch of water. Bring to a boil, and add sweet-potato cubes. Steam until fork tender, 6 to 7 minutes. Set aside. Note: you won’t want to keep the peel on the potato, so once it cools peel it before adding to mixture.
  2. Place a large skillet over medium heat. Use some grape seed or coconut oil for cooking. Add onion, garlic, curry powder, and cumin; cover. Cook, lifting cover to stir occasionally, until translucent, about 5 minutes. If the onion begins to dry out or burn, add 2 tablespoons water. Stir in tomato paste, and cook another 2 minutes.
  3. Transfer mixture to a bowl. Add the sweet-potato cubes and the potato starch. Mash with a fork or potato masher until fairly smooth.
  4. Rinse and drain the tofu. Lay a clean kitchen towel or a double thickness of cheesecloth on a clean work surface. Place tofu in the center, wrap, and wring out any excess liquid; the tofu should have the texture of ground meat.
  5. Place the tofu, sweet-potato mixture, cooked quinoa, herbs (if you have fresh herbs, even better, however you’ll want to use about half of the recommended amount), salt, and pepper in a medium bowl. Using your hands, mix the ingredients together.
  6. Then, using your hands, shape the mixture into 4-5 3 1/2-inch-round patties.
  7. Return skillet to medium heat. Coat with more oil if needed. Place patties in pan, and cook until golden on bottom, 5 to 6 minutes. Flip patties over, and cook until golden on other side, another 5 to 6 minutes. Serve warm on gluten free buns or with a nice summer salad.