Ingredients with Measurements:
- 8 oz tempeh, crumbled
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped parsley
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 burger buns
- 4 lettuce leaves
- 4 slices of tomato
For the Sun-Dried Tomato Aioli:
- 1/2 cup vegan mayonnaise
- 1/4 cup sun-dried tomatoes, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, combine the crumbled tempeh, breadcrumbs, onion, parsley, soy sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Mix well.
2. Form the mixture into 4 patties.
3. Heat a non-stick skillet over medium heat. Cook the patties for 5-7 minutes on each side or until golden brown.
4. While the patties are cooking, make the sun-dried tomato aioli. In a food processor or blender, combine the vegan mayonnaise, sun-dried tomatoes, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. Toast the burger buns.
6. Assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom bun. Add the tempeh patty and top with a generous dollop of sun-dried tomato aioli. Cover with the top bun.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium heat
Serving size:
- 4 burgers
Nutritional information:
- Calories per serving: 420
- Total fat: 17g
- Saturated fat: 2.5g
- Cholesterol: 0mg
- Sodium: 980mg
- Total carbohydrates: 53g
- Dietary fiber: 7g
- Sugars: 9g
- Protein: 16g
Substitutions for ingredients:
- Regular mayonnaise can be used instead of vegan mayonnaise.
- Regular breadcrumbs can be used instead of vegan breadcrumbs.
- Regular mustard can be used instead of Dijon mustard.
Variations:
- Add sliced avocado to the burger.
- Use different types of lettuce such as arugula or spinach.
- Add sliced pickles to the burger.
Tips and tricks:
- Make sure to crumble the tempeh finely to ensure the burger holds together.
- If the mixture is too dry, add a tablespoon of water or vegetable broth.
- The sun-dried tomato aioli can be made ahead of time and stored in the refrigerator for up to 5 days.
Storage instructions:
- Store leftover burgers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the burgers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of sweet potato fries.
Garnishes:
- Sprinkle chopped parsley on top of the sun-dried tomato aioli.
Pairings:
- Serve with a side of coleslaw or a green salad.
Suggested side dishes:
- Sweet potato fries
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the burger mixture is too wet, add more breadcrumbs.
- If the burger falls apart while cooking, add more breadcrumbs to the mixture or press the patty together more firmly.
Food safety advice:
- Make sure to cook the tempeh burgers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Tempeh is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- The tempeh burger has a savory, smoky flavor with a slightly nutty taste from the tempeh. The sun-dried tomato aioli adds a tangy, sweet flavor to the burger.
Serving suggestions:
- Serve the burgers with a cold beer or a refreshing iced tea.
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