Tempeh-Walnut Burgers
Tempeh-Walnut Burgers is a dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. This main course has 428 calories, 19g of protein, and 25g of fat per serving. For $2.16 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have celery, onion, english muffins, and a few other ingredients on hand, you can make it. 11 person have tried and liked this recipe. A couple people really liked this American dish. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is awesome. If you like this recipe, take a look at these similar recipes: Tempeh-Mushroom Burgers, Grilled Tempeh Veggie Burgers, and Black Bean Burgers with Tempeh Crisps.
Servings: 8
Ingredients:
½ cup finely chopped celery
2 tsp. umeboshi paste, optional
1 Tbs. Dijon mustard
8 whole-wheat English muffins or buns, split
1 Tbs. minced fresh rosemary
3 medium cloves garlic, minced
½ cup (packed) pitted chopped kalamata olives
1 Tbs. tamari or reduced-sodium soy sauce
1 Tbs. olive oil, plus additional for brushing
½ cup finely chopped onion
¼ tsp. freshly ground pepper
½ cup finely diced red bell pepper
½ tsp. salt
2 8-oz. pkgs. tempeh, each cut in half
1 ½ cups walnuts
Equipment:
oven
steamer basket
baking sheet
sauce pan
food processor
frying pan
bowl
grill
Cooking instruction summary:
Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Set aside to cool.Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add tempeh, cover and steam 20 minutes. Remove from steamer and set aside.In food processor, pulse toasted walnuts to fine powder. Add half the steamed tempeh, mustard, tamari and umeboshi paste if using and puree until smooth. Transfer mixture to large bowl. Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well. Set aside.In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes. Add to tempeh mixture along with olives; mix well. Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side. Serve hot on muffins.
Step by step:
1. Preheat oven to 350°F.
2. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Set aside to cool.Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
3. Add tempeh, cover and steam 20 minutes.
4. Remove from steamer and set aside.In food processor, pulse toasted walnuts to fine powder.
5. Add half the steamed tempeh, mustard, tamari and umeboshi paste if using and puree until smooth.
6. Transfer mixture to large bowl. Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well. Set aside.In large skillet, heat 1 tablespoon oil over medium-high heat.
7. Add onion and cook, stirring often, until softened, about 3 minutes.
8. Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes.
9. Add to tempeh mixture along with olives; mix well. Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.Prepare a hot charcoal fire or preheat gas grill to high.
10. Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side.
11. Serve hot on muffins.
Nutrition Information:
covered percent of daily need
