Make deluxe tempeh burgers and deliver your favorite diner meal right at home with a healthy, plant-based makeover with flavorful, guilt-free satisfaction.
- 8 oz (250 gm) package of tempeh
- 5 cups vegetable broth (or use water and a few veggie cubes)
- 1 Tbsp. Tamari or soy sauce
- ½ cup onion diced large (you’ll be putting this in the food processor, so it doesn’t need to be so small)
- 1 ½ cups sliced mushrooms
- 1 Tbsp Tamari or soy sauce (yes, another one)
- 1 Tbsp. vegan Worcestershire sauce (optional)
- ½ tsp garlic powder
- Dash of cayenne pepper
- ½ tsp. ground black pepper
- ½ – 1 cup seitan (wheat gluten)
- Slice the temp into quarters for easier handling. Crumble the tempeh into small pieces (aim for thumbnail size) and place it in a medium pot.
- Cover the tempeh with 4 -5 cups of vegetable broth and add 1 Tbsp. tamari or soy sauce.
- Bring the pot to a boil, turn down the heat, cover and simmer the tempeh for 20 minutes. Check it a few times to ensure that the liquid has not evaporated.
- While the tempeh simmers, prepare the onion and mushrooms and other ingredients. Everything but the seitan will go into the food processor, so you put it there for now.
- When the tempeh is done, drain it being sure to press it down a bit to get as much moisture out as possible.
- Put the tempeh, onion, mushrooms and another tablespoon of tamari or soy sauce, Worchestershire sauce, garlic powder, black pepper and cayenne into your food processor. Pulse it just enough to break it into smaller pieces. You don’t want it so smooth as to lose all the texture.
- Take a moment to preheat your oven to 4250F (2200 C) and dig out your baking tray. Line the tray with parchment paper if desired.
- Place the burger mixture into a medium mixing bowl and then start adding the seitan a quarter cup at a time until you have a mixture that will easily form into a balls and hold.
- Make 4 burger balls and press them into patties and put them on your baking tray.
- Place the burgers in the oven in the middle-top middle of your oven.
- Bake for 15 minutes, flip, and bake another 10 – 15 minutes more until the burgers are slightly brown on the top and are firm, but not hard.
- Tempeh burgers can be reheated in the microwave or wrap them in foil and steam them in a steamer basket or reheat them in the oven.
- You can make the simmered tempeh or the burger mixture ahead. Keep it in the fridge for up to 3 days in a tightly sealed container. Do not add the seitan until you are ready to form and bake patties. We learned that if you keep the patties with seitan added in the fridge, they will expand and get super-chewy.
- Category: Burgers & wraps
- Cuisine: Plant-based
Keywords: DeluxeTempeh burgers