Sweet Potato Tofu Burger


This vegetarian burger gets its meaty texture from brown rice and tofu.


  • 1 medium sweet potato, peeled and cut into 1 ½-inch cubes

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 1 ½ teaspoons best-quality curry powder

  • ¼ teaspoon ground cumin

  • 2 tablespoons tomato paste

  • 3 tablespoons potato starch

  • 1 pound firm tofu

  • ½ cup brown rice, cooked

  • 2 tablespoons minced chives

  • 3 tablespoons roughly chopped cilantro

  • ¾ teaspoon salt

  • teaspoon freshly ground pepper

  • 4 low-fat whole-wheat buns

  • Olive-oil cooking spray


  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. Place a large skillet over medium heat. Spray skillet with cooking spray. 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.

  2. Transfer mixture to the bowl of a food processor. Add the sweet-potato cubes and the potato starch. Pulse until onions are finely ground, about 1 minute.

  3. 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. Place the tofu, sweet-potato mixture, brown rice, chives, cilantro, salt, and pepper in a medium bowl. Using a rubber spatula, fold the ingredients together. Using your hands, shape the mixture into four 3 1/2-inch-round patties.

  4. Return skillet to medium heat. Coat with cooking spray. 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 whole-wheat buns.

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