Homemade Tempeh Veggie Burgers
Last week I worked on a test recipe for an upcoming Healthy Eats post. I wanted to make a veggie burger that was hearty with some bite to it, and not just a bunch of cooked vegetables smooshed together into a patty shape. I took some inspiration from a few Vegetarian Times veggie burger recipes and came up with this:
2 Tbs. light miso paste
1 8-oz. pkgs. tempeh, grated (you can use your hands to just pick it apart into bits)
6 Tsp. canola oil, divided
1/4 cup gluten flour or vital wheat gluten
1 Tbs. cornstarch
1 portobello mushroom, gills and stem removed, grated
1/2 white onion, diced
1 small carrot, diced
1/4 cup fresh, canned or frozen corn kernels
1 medium red bell pepper, chopped
2 cloves garlic, minced
3 Tbs. ketchup
- Preheat oven to 350F. Coat baking sheet with cooking spray.
- Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 3t oil. Stir in flour and cornstarch.
- Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
- Heat remaining oil in skillet over medium heat. Add mushroom, onion, carrot, corn, pepper and garlic. Sauté 10 minutes, or until vegetables are tender.
- Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not over blend).
- Shape tempeh mixture into 5 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
- Bake in 350F oven for 15 minutes.
We paired these burgers with the remaining veggies I didn’t use for the burger, and cooked them on the grill pan with some salt and pepper. The burgers came out great! They had a lot of flavor and I love the idea of using tempeh in a veggie burger. It has a texture that lends the burger some heft and bite.
Do you have a homemade veggie burger recipe? I’m on a kick and am looking to try some new ones!