Do you have a favorite plant-based burger? My go-to used to be a black bean and sweet potato version, but after a few years of that being the one I went for, it’s time to mix it up! I began by testing some recipes and tweaking them to work for my tastes. This particular one originated from a recipe By Chloe (a great vegan restaurant that originated in NYC). I love how this cooks up with a texture similar to my favorite meaty burger and it stays nice and juicy. You can serve this with traditional toppings or over a salad or as part of a mixed plate. I love to top with caramelized onions & mushrooms and vegan smoked provolone cheese.
Tempeh Beet Burger
Makes 6
Ingredients:
1 8-oz package Lightlife tempeh
1 T. extra virgin olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 ½ cups cooked green or black lentils, drained and rinsed (you can use canned)
1 cup toasted walnuts
½ cup grated, cooked red beets (I used the vacuum packed pre-cooked ones)
1 1/2 tsp. italian seasoning blend
½ cup gluten free flour baking blend (like Arrowhead Mills)
1 ½ tsp. Herbamare seasoning or sea salt
fresh cracked black pepper
Refined coconut oil (for cooking)
Directions:
In a medium sauté pan, heat olive oil over medium-high. Add the onions and sauté them lightly until onions are translucent and slightly browned. Add garlic and cook for a few minutes. Transfer to a baking sheet to cool.
In a food processor add the tempeh, lentils, walnuts, gluten-free flour, beets, Herbamare or salt and pepper. Pulse the blend until your patty mix comes together, you will want the texture to be smooth when finished. Then place mix in a bowl to build your burgers to your liking (I usually get 6 patties from this recipe). You can wrap in parchment and freeze for later, or cook immediately (if you’re saving to cook same day, simply store in fridge until ready to cook).
When cooking, heat refined coconut oil over medium-high heat. Season patties with a sprinke of sea salt, then add patties to pan and cook 3-4 minutes on one side or until patty is browned, then flip over and cook another 3-4 minutes.
