Miso-Ginger Tofu Edamame Burgers

Steps

1. Press the tofu between towels under a heavy pan for 15 minutes, then crumble it into a large bowl.
2. Roughly mash the edamame with a fork and add it to the tofu.
3. Add the breadcrumbs, beaten egg, miso paste, grated ginger, minced garlic, sliced green onions and toasted sesame oil to the bowl. Mix well and shape into 4 firm patties about 3/4 inch thick.
4. Make the sauce: stir the Greek yogurt and hot sauce together in a small bowl and set aside.
5. Make the topping first: heat half of the canola oil in a large skillet over medium-high heat. Add the sliced yellow onion and cook 5 minutes until softening, then add the mushrooms and cook 6 to 8 minutes until browned. Stir in the soy sauce, cook 1 minute until glazed, and move the topping to a plate.
6. Wipe the skillet, add the remaining half of the canola oil over medium heat, and cook the patties 4 to 5 minutes per side until deep golden and the centers reach 160°F (71°C).
7. Toast the whole-wheat bread slices in a toaster.
8. Assemble each burger on a slice of toast: romaine leaves, a patty, the mushroom and yellow onion topping and a spoonful of the yogurt sauce, then close with a second slice.