Spicy Sweet Potato: Sesame Beet Burgers

I know I say that every veggie burger recipe is my favorite, but Sesame Beet Burgers truly are my new all-time favorite veggie burger recipe. Packed with Asian flavor thanks to soy sauce, sesame seeds, fresh ginger, and more, these simple to create burgers are the perfect combination of fantastic texture and great taste. The ingredients list might look a little long, but after a few pulses in the food processor, you simply stir all the ingredients together in one bowl and shape into burgers. The pureed tofu acts a fantastic binder so the burgers actually hold their shape without crumbling into a million pieces. Plus, there’s no need to stand over a skillet since these burgers are baked in the oven for completely hassle free cooking. A super simple teriyaki spinach topping (made entirely in the microwave!), provides the finishing touch for these tasty tofu veggie burgers.

Sesame Beet Burgers
Gluten Free
Makes 4 Burgers
Click Here for Printable Recipe

Ingredients--
Burgers:
6 ounces light firm tofu (like the kind by Mori Nu)
1 medium Oven Roasted Beet (about 5 ounces prior to roasting), cut into large chunks
1 small carrot, roughly chopped
3 cremini mushrooms, halved
2 tablespoons gluten free oats
2 tablespoons Gluten Free Breadcrumbs
1 tablespoon sesame seeds (I used black sesame seeds but just use whatever you have on hand)
2 tablespoons scallions, finely chopped
1 teaspoon fresh ginger, peeled and grated
1 tablespoon gluten free soy sauce
2 teaspoon balsamic vinegar
2 teaspoons liquid egg substitute
1 teaspoon Sambel Oelek Chili Paste (you can find this in the Asian section of major supermarkets)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Salt & Pepper, to taste
8 slices light gluten free sandwich bread (I always use Ener-G Light Tapioca)
4 teaspoons Dijon mustard
Teriyaki Spinach Topping:
2 cups baby spinach
2 teaspoons gluten free soy sauce
2 teaspoons mirin (find in the Asian section of major supermarkets)
2 teaspoons balsamic vinegar
chili flakes, to taste

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray. Set aside.

2. Add half of the tofu (3 ounces) to medium mixing bowl. Use a fork to crumble tofu into small pieces. Place the remaining 3 ounces of tofu in a small food processor. Puree until smooth, then scoop into mixing bowl with crumbled tofu.

3. Add beets, carrots, and mushrooms to food processor. Pulse until vegetables are finely chopped and combined then scoop into mixing bowl with tofu.

4. Season tofu and vegetables with salt and pepper, then stir well to combine all ingredients.

5. Add oats, breadcrumbs, sesame seeds, scallions, ginger,soy sauce, balsamic, egg, chili paste, garlic powder, dried basil, salt, and pepper, to mixing bowl (all remaining burger ingredients except for bread and Dijon) . Stir well to combine and evenly incorporate all ingredients.

6. Scoop 1/3 cup of the burger mixture into a measuring cup, then invert onto prepared baking sheet. Repeat 3 more times, evenly spacing burgers on baking sheet, so you’re left with a total of 4 burgers. Use the back of your spoon to press down gently to flatten into thinner, burger patties about the same size as bread slices.

7. Transfer baking sheet to oven and bake burgers for 20 minutes. Remove baking sheet from oven and use a spatula to carefully flip patties. Continue to bake 15-18 minutes more, or until burger patties are heated through in the center and slightly crisp around the edges.

8. When the burgers have about 10 minutes left to bake, begin the spinach topping. Add spinach to a large microwave safe bowl. In a small dish, whisk together remaining topping ingredients (soy sauce, mirin, balsamic, and chili flakes). Pour over spinach and toss to coat. Cover bowl and microwave 25-45 seconds or until spinach is cooked down. Stir, then set aside until ready to assemble burgers.

9. Once burgers are finished cooked, toast bread slices, then lay flat on work surface. Spread one piece of bread with 1 teaspoon of Dijon mustard. Place one burger patty on top of Dijon, then top with 1/4 of the the spinach mixture. Top with a second piece of bread to form a burger. Repeat with remaining ingredients to form 3 more burgers. Plate burgers and enjoy!