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 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!
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NUTRITION PER SERVING (Read more)
Notes
Burger Freezing Instructions: Assemble up to the end of step 5. Freeze in a single layer in a labelled airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, then let it sit out on the counter for 30 minutes to lose fridge chill before frying as usual.
Because they are slightly less sturdy than meat burgers we don’t recommend cooking on a grill, a frying pan will give the best results.
Alternatives:
porridge oats - white flour, GF flour
tamari - soy sauce
cheddar cheese - plant-based cheese
Ingredients
Instructions
Gather and prepare your ingredients.
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.
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.
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.
Shape into 4 equal sized balls and then flatten into patties, about 10cm in diameter and 1.5cm thick.
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.
Serve in burger buns, if desired, with your favourite toppings with your favourite toppings of ketchup, mayo, mustard, etc.
Notes
Burger Freezing Instructions: Assemble up to the end of step 5. Freeze in a single layer in a labelled airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, then let it sit out on the counter for 30 minutes to lose fridge chill before frying as usual.
Because they are slightly less sturdy than meat burgers we don’t recommend cooking on a grill, a frying pan will give the best results.
Alternatives:
porridge oats - white flour, GF flour
tamari - soy sauce
cheddar cheese - plant-based cheese