Smoky Tofu Corn Burgers with Lime Crema

Steps

1. Thaw the frozen corn kernels in a strainer under cool running water, then pat them dry with a towel.
2. Press the tofu between towels under a heavy pan for 15 minutes, then crumble it finely into a large bowl.
3. Meanwhile, make the lime crema: stir the sour cream with the lime juice in a small bowl and chill until serving.
4. Prepare the toppings: wash and dry the romaine, slice the tomato and slice the red onion into thin rings; set aside.
5. Add the thawed corn kernels, breadcrumbs, beaten egg, garlic, cilantro, cumin, smoked paprika, chili powder, salt and black pepper to the tofu and mix until it holds together when squeezed.
6. Shape the mixture into 4 patties about 3/4 inch thick and chill them for 10 minutes to firm up.
7. Heat half the canola oil in a large skillet over medium heat. Add the patties and cook 5 minutes until deeply golden.
8. Add the remaining half of the canola oil around the patties, flip, and cook 5 to 6 minutes more until golden and the center reaches 160°F (71°C).
9. While the patties finish, toast the whole-wheat bread slices.
10. Build each burger on a slice of toast: romaine, a patty, a spoonful of lime crema, tomato and red onion, then top with a second slice of toast. Serve warm.