For the burger: Preheat the oven to 375 degrees F.
Toss the tempeh in the oil in a bowl, then place on a sheet pan and bake for 8 minutes.
Saute the onion, red peppers, serranos and garlic in some canola oil in a saute pan over medium heat until the vegetables are soft.
Stir the vegetables into the baked tempeh; incorporate the black beans, refried beans and cilantro. Combine the chili powder and cumin in a small bowl, then stir into the mix. Add salt and pepper to taste.
Mix the ground tortilla chips with the masa harina and add to the mixture to bind it together. Add 1/2 cup water if needed for texture and work in. Divide into 7-ounce portions and cook on a griddle or in a preheated 375 degrees F oven, turning the burgers halfway through, until both sides are brown, about 20 minutes.
For the sauce: Place the tofu in a food processor and run until smooth. Add the cilantro, garlic, scallion and jalapeño and pulse until incorporated, about 5 seconds. Turn into a bowl and whisk in the vegan sour cream and lime juice. Season to taste. Serve with the burgers.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crazy Burger Café & Juice Bar, Narragansett, RI
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