These burgers are filled with classic jerk spices and are as fragrant as they are flavorful. Top with our Orange Chipotle mayo for added kick, or with BBQ sauce to tame them. Either way, you can’t go wrong!
1 cup old-fashioned rolled oats
1 cup cooked brown rice
6 green onions, roughly chopped
1 jalapeno, seeded and roughly chopped
1/4 tsp dry thyme
1 clove garlic, peeled and roughly chopped
1/4 cup coconut sugar
1/2 tsp ground allspice
1/2 cup soy sauce, liquid aminos or tamari
1 pound extra firm tofu, drained
1 cup whole wheat Panko bread crumbs
Chipotle Orange Mayo (recipe follows)
Preheat oven to 375°. Line a baking pan with parchment paper or a silicone baking mat. Set aside.
To a food processor bowl, add oats, cooked rice, green onions, jalapeno, thyme, garlic, coconut sugar and allspice and soy sauce. Process until everything is in very small pieces. Add tofu and process until well incorporated. Add panko, and process just to combine.
Dampen hands with water. Shape mixture into 4-inch diameter patties. Place on prepared sheet. Repeat with remaining mixture.
Bake for 15 minutes, flip and bake another 15 minutes or until dry to the touch and firm. Serve on buns with lettuce, tomato and Chipotle Orange Mayo.
Tip: Once cooked, you can freeze these. To reheat, place in microwave or on a hot grill and cook until heated through.
Makes 4-6 burgers
Chipotle Orange Mayo:
1 12.3 oz. package silken tofu
3 TBSP orange juice
1-2 tsp orange zest
2 whole chipotle peppers, in adobo sauce
For the Chipotle Orange Mayo: Add the tofu, orange juice and zest and chipotles to a blender and blend until smooth. Store in an airtight container in the refrigerator up to 1 week.
Plant Chef Club Tip:
Try substituting lime for the oranges in the Chipotle Orange Mayo for something different.