I am always in search of the perfect veggie burger. The pre-made variety you can get at the store are good, but they are so expensive and I personally would rather know everything in what I am eating. I have a couple of recipes that I have tried and thought were decent over time, but this was the first one that made me really feel like I was eating something special. I followed this recipe pretty closely from The Golden Yoke. It looks like the original recipe came from Moosewood Restaurant’s: Cooking for Health, but The Golden Yoke writer really brought it to life with the great photo’s.
I shook the recipe up a little by using the Maple Bacon flavored Tempeh. I really think it added a nice kick and gave the burgers a smoky flavor.
I used the leftover sweet potatoes to make sweet potato chips (cooked them right next to my burger but had to take them out a little earlier so they didn’t get burned!).
Nutritional Value (I plugged the recipe into Calorie Count – based on 8 servings)
Serves 6-8
1/2 cup quinoa
3/4 of a large sweet potato, sliced very thin on a mandolin if possible
1 cup water
1 large onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic
8 oz tempeh, broken into chunks – I used the maple bacon flavor – makes it smokey and a little sweet
1 tbsp Worcestershire
2 tsp oregano
1 tsp sage
4 tsp soy sauce
2 tbsp tomato paste
2 tbsp Dijon mustard
Salt and Pepper to taste
Preheat the oven to 375 degrees F.
Start by putting quinoa and sliced sweet potatoes in a pot and cover with the cup of water. I had to add just a touch more water to cover the sweet potatoes and quinoa. Cover and bring to a boil, cook for 15 – 20 minutes. Make sure the quinoa is cooked and the sweet potatoes are soft.
Meanwhile, heat a large saute pan and add the onions, green peppers, garlic and tempeh (I just chop and add in that order as I’m done chopping each). Add in the Worcestershire, oregano, and sage, and soy sauce. Sprinkle with salt and pepper. When the onions are translucent and most of the water has cooked out of the vegetables (7-10 minutes), stir in the tomato paste and mustard. Remove from heat.
Grab the pot of quinoa and sweet potatoes off the stove, drain as much water from the quinoa/sweet potato mixture as possible. Mash together.
Combine the quinoa/potato and onion/pepper/tempeh mixture together. Let cool in the fridge for 30 min – 2 hrs to cool. To make all the burgers the same size, scoop out a half cup of the mixture and form into a patty, the size of the buns you will be using.
Because I only needed to make one for lunch, I formed all of the mixture into patties and cooked them all for about 40 minutes (I found after thirty they were still a little soft). At this point, I froze off all but one. I actually found that after freezing, the patties hold together much better. I just pop them in the microwave to reheat them.
For the sweet potato chips, I just tossed the sweet potato slices in a little extra virgin olive oil, paprika, chili powder, salt and pepper and put them on the tray with one of the veggie burgers. I had to pull a few off early as they crisped up very quickly and cooked at slightly different speeds. They were SO good! Sweet, salty, spicy. All delicious.
I ate the burgers this time with just ketchup and mustard but think they would be tasty in a pita with cucumber,tzatziki, hummus and tahini as well.
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