Tuesday, April 9, 2013

Best Veggie Burgers

I have done a lot of experimentation with veggie burgers. The mushrooms and tempeh in this recipe make for a very savory and "meaty" burger.

Tempeh-Mushroom Burgers

1 8oz package tempeh
1 8oz package sliced cremini mushrooms
1/8 cup chopped celery
1/4 cup chopped onion
1 clove minced garlic
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1/4 cup vital wheat gluten
2 tsp nutritional yeast
1 tbsp Worcestershire
4 tbsp olive oil
1 tbsp spicy mustard
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp liquid smoke or smokey BBQ sauce

 - Mix 2 tbsp olive oil, spicy mustard, soy sauce and balsamic vinegar in a medium bowl

 - Break up tempeh, add to bowl and toss to coat

 - Let sit at room temp or in fridge for 30 minutes to an hour

- Saute onion, celery and garlic in olive oil until soft

- Add mushrooms and cook until tender

- Add salt, pepper, thyme, nutritional yeast and Worchestershire

- Let cool for easier handling

- Place marinaded tempeh, mushrooms, liquid smoke and vital wheat gluten in a food processor

- Process until everything is broken down, scraping down sides when needed

- Form into 4 equal patties

- Brown in a pan with olive oil on both sides

- Build your burger!

Uncooked patties will keep in the refrigerator for up to 2 weeks.

Nutritional yeast is deactivated yeast. It is prized for its nutty, cheesy flavor, and its high content of protein and B vitamins. It can be found in the baking aisle or bulk food section.

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