Wednesday, September 11, 2013

tempeh burgers

this rendition was served with arugula, mayo & mustard, and
a side of slaw

Every summer, my family gets together for a reunion at the beach. One night, I put vegan tempeh burgers together for dinner for Tammy, Brielle, and myself, when everyone was having something else. I had never had a burger from tempeh before but Tammy had, and when she described how good it was, I was excited to try it. For seasonings, I used what we had in our limited pantry. These burgers turned out hearty, flavorful, and with a perfect texture. Tammy made a special basil mayo and, with local tomatoes and a bit of red onion...wow! We were pretty thrilled to have another go-to burger to have one hand. Once home, I made them again, and again. It took several attempts to get back to that original wow factor, but I think I finally did it.

2 packages of tempeh
1 TB Italian seasonings
3 TB nutritional yeast
1/3 cup bread crumbs
2 egg replacers (3 tsp replacer whisked with 4 TB warm water)
1 TB bragg's amino acid or soy sauce
3 TB ketchup
1 TB yellow mustard
1 TB plus 1/2 tsp salt free Italian seasonings
1/2 tsp salt
4 scallions, white part and light green parts only, minced
2 cloves garlic, minced
buns, I only use Rudy's

Steam the tempeh for about 10 minutes and cool. Mix everything together except for the tempeh and egg replacer. In a small bowl, whisk the egg replacer and water together and combine with the other ingredients. Crumble the tempeh over the bowl and mix together; it's easiest to use your hands.
Form into burgers and cook in a pan with a bit of oil, over medium heat until golden, about 5-7 minutes, turn over and cook the other side. Serve with whatever your favorite toppings are. Makes 4-5 burgers, they're best if they're not too thick.

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