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Smoky Mushroom and Tempeh Veggie Burgers

If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed t...If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes! Read more If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes! If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes!

Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
3+ fruits &
vegetables
Diet
Vegetarian Pescatarian
ALTERNATIVELY
Vegan
Contains
Dairy, Soy, Gluten
Ingredients
Serves 4
Metric Imperial
white onion
finely diced
garlic cloves
finely diced
chestnut mushroom
2cm cubed
plain tempeh
2cm cubed
smoked paprika
tamari
To serve, optional
cheddar cheese
finely sliced optional
burger bun
finely sliced
red onion
optional

Ingredients

Serves 4
Metric Imperial
white onion
finely diced
garlic cloves
finely diced
chestnut mushroom
2cm cubed
plain tempeh
2cm cubed
smoked paprika
tamari
To serve, optional
cheddar cheese
finely sliced optional
burger bun
finely sliced
red onion
optional

Method

1

Gather and prepare your ingredients.

2

Heat half the olive oil in a frying pan over medium-high heat. Add the onion, garlic and a light sprinkle of salt and pepper. Cook for 3-4 minutes until softened and translucent.

3

Add the mushrooms to the pan and sprinkle lightly with salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until reduced. Then add the tempeh, paprika, tomato puree and tamari and cook, stirring often, for a further 5-6 minutes, until everything is darkened, sticky and caramelised. Remove from the heat, stir through the oats and allow to cool slightly.

4

Place the mixture into a food processor and mix until you have a coarse paste. It should hold together when you squeeze it and have some larger chunks remaining.

5

Shape into 4 equal sized balls and then flatten into patties, about 10cm in diameter and 1.5cm thick.

6

To cook, heat the remaining oil in a frying pan over medium-high heat. Add the patties and cook for 4-5 minutes on each side, until nicely coloured all over the surface. If you are using cheese add it now, turn down heat to low, cover and allow to melt, 1-2 minutes.

7

Serve in burger buns, if desired, with your favourite toppings with your favourite toppings of ketchup, mayo, mustard, etc.

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