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.
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