Cilantro-Lime Tofu Edamame Burgers

Steps

1. Prep first: press and pat the tofu dry, thaw the edamame, thaw the frozen corn kernels and pat them dry, slice the green onion, mince the garlic, chop the cilantro and slice the tomato.
2. In a large bowl, mash the edamame with a fork until coarsely broken, then crumble in the tofu and mash until mostly smooth with some texture.
3. Stir in the thawed corn kernels, breadcrumbs, beaten egg, green onion, garlic, half the cilantro, the cumin, smoked paprika, half the lime juice, half the salt and the black pepper until the mixture holds together.
4. Shape the mixture into 4 patties about 3/4 inch thick; chill them for 10 minutes so they firm up.
5. Meanwhile, make the avocado smash: in a small bowl, mash the avocado with the remaining half of the lime juice, the remaining half of the cilantro and the remaining half of the salt.
6. Heat the canola oil in a large skillet over medium heat. Cook the patties 5 to 6 minutes per side until deep golden and crisp and the centers reach 160°F (71°C).
7. Toast the whole-wheat bread slices.
8. Build each burger on a slice of toasted whole-wheat bread: patty, a spoonful of the avocado smash and tomato slices, then top with a second slice of bread and serve.