Tempeh Mushroom Veggie Burgers
Mushrooms & Tempeh Were Made For Each Other!
To make this tempeh recipe, we used Smiling Hara Tempeh, a new brand which I like very much - it's a fresh, live food, which tastes completely different from other brands of tempeh.
Check out Smiling Hara's kickstarter campaign for a new product called Hempeh!
Smiling Hara (happy belly) Tempeh is available in the Southeastern U.S., at Whole Foods and Earth Fare stores. It will soon be widely available, but meanwhile, use any tempeh for this recipe.
Total Prep and Cook Time: 40 minutes
6 large veggie burgers
Nutrition Data Per 1 patty, 236g Serving: 236 cal, 90 fat cal, 10g fat, 3g saturated fat, 28g carb, 192mg sodium, 3g fiber, 2g sugars, 11g protein, low Cholesterol, good source Vit C, Manganese. Estimated glycemic load 15 (without bun).
- 1 cup (2 - 3 slices cubed) coarse bread crumbs (blender or food processor works great to make bread crumbs)
- 8 ounce pkg tempeh, chopped in 1/2 inch pieces
- 2/3 cup cooked brown rice
- 1 Tbsp cooking oil
- 2 - 4 cloves garlic, minced
- 3 - 4 scallions, sliced thin (white & green parts)
- 1/2 green or red pepper, chopped fine
- 8 oz fresh mushrooms
- 1 - 2 Tbsp minced jalapeno pepper
- 2 - 3 tsp cumin
- 1 - 2 tsp smoked paprika
- Optional: 1 - 2 pinches chipotle powder or cayenne
- 1 Tbsp soy sauce or Braggs Liquid Aminos
- Optional: 1/4 tsp liquid smoke
- Optional: Poach tempeh cake in simmering water for 20 minutes to mellow the flavor, and pasteurize it, then cool for a few minutes before chopping it up
- Cube bread slices and crumble or process in food processor or blender to make bread crumbs
- Chop tempeh, crumble tempeh and brown rice with bread crumbs in a bowl or process in food processor until crumbly
- Heat oil in a frying pan on medium low heat
- Mince garlic, chop scallions and peppers fine, take 4 - 5 mushrooms and chop fine
- Slice remaining mushrooms and set aside
- Sauté veggies in oil until soft. It's OK if there's still some liquid from the mushrooms - just add it to the mix.
- Add the spices, fry for 1 minute,add Braggs or soy sauce and optional liquid smoke
- Combine the fried veggie mixture with the breadcrumbs, tempeh & rice mixture. Mix with a spatula until it forms a dough.
- Adjust seasonings to taste, adding salt & pepper if desired
- Add more breadcrumbs if the mixture seems too sticky, or a few tsp water or stock if it seems too dry
- Form the burger mixture into 6 - 8 equal sized balls, then flatten into patties 3 - 4 inches across
- Cook on medium heat until brown, 5 - 8 minutes per side
- Fry the sliced mushrooms on medium heat in a little oil until liquid evaporates
- Serve tempeh burgers with vegan mayonnaise or ketchup, lettuce and fried mushrooms
Poaching: According to the info I have on Smiling Hara Tempeh, it doesn't need to be poached. And I didn't do that. But to my taste, all tempeh including this one has a bitter side which is removed by poaching. So I made it an optional choice.
You might not be able to buy Smiling Hara brand, so if you want to, go ahead and poach the block of tempeh for twenty minutes to mellow the flavor before using it in this recipe.
When I tested the tempeh mushroom burger, the spicing was perfect for me. But my son-in-law thought it could use more oomph. So I made the amount of spices flexible. Add the larger amount if you like strong flavors.