Ingredients with Measurements:
- 8 oz tempeh
- 1/2 cup cooked quinoa
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup almond flour
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 whole wheat burger buns
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of avocado
Special equipment needed:
- Food processor
- Large mixing bowl
- Grill or grill pan
Step-by-step instructions:
1. Crumble the tempeh into a food processor and pulse until it resembles ground meat.
2. In a large mixing bowl, combine the tempeh, cooked quinoa, grated carrots, grated zucchini, chopped red onion, chopped parsley, chopped cilantro, almond flour, olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Mix everything together until well combined.
4. Divide the mixture into four equal portions and shape each portion into a patty.
5. Preheat the grill or grill pan over medium-high heat.
6. Place the patties on the grill or grill pan and cook for 4-5 minutes on each side, or until they are golden brown and crispy.
7. Toast the burger buns on the grill or in a toaster.
8. To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a tempeh patty, a slice of tomato, and a slice of avocado. Top with the other half of the bun.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 burgers
Nutritional information:
Calories: 385
Fat: 16g
Carbohydrates: 43g
Protein: 23g
Fiber: 13g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of flour instead of almond flour.
- You can use any type of burger buns instead of whole wheat.
- You can use any type of lettuce instead of lettuce leaves.
- You can use any type of tomato instead of sliced tomato.
- You can use any type of avocado instead of sliced avocado.
Variations:
- You can add any other vegetables or herbs to the mixture, such as bell peppers, mushrooms, or basil.
- You can add any type of cheese or sauce to the burger, such as cheddar cheese or BBQ sauce.
Tips and tricks:
- Make sure to crumble the tempeh finely in the food processor to achieve a ground meat-like texture.
- Use a spatula to flip the patties on the grill or grill pan to prevent them from falling apart.
- You can make the patties ahead of time and store them in the fridge for up to 3 days before grilling.
Storage instructions:
Store the leftover patties in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the patties in the microwave or on a grill or grill pan until heated through.
Presentation ideas:
Serve the burgers on a platter with a side of sweet potato fries or a salad.
Garnishes:
Garnish the burgers with a dollop of vegan mayo or ketchup.
Pairings:
Pair the burgers with a cold beer or a glass of iced tea.
Suggested side dishes:
Sweet potato fries, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the patties are falling apart on the grill or grill pan, try adding more almond flour to the mixture to help bind it together.
- If the patties are too dry, try adding a tablespoon of water or vegetable broth to the mixture.
Food safety advice:
Make sure to cook the patties 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. It is a rich source of protein and has a nutty, earthy flavor.
Flavor profiles:
The Veggie-Loaded Tempeh Burgers have a smoky, savory flavor from the smoked paprika and garlic powder, and a fresh, herbaceous flavor from the parsley and cilantro.
Serving suggestions:
Serve the burgers with a side of sweet potato fries or a salad, and a cold beer or a glass of iced tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A