Tuesday, February 4, 2014

Chickpea Tempeh Burgers

Look at me go, back again with another Tasty Tuesday recipe. I love making homemade veggie burgers to freeze and have on hand for an easy mid-week dinner. While I love bean burgers, sometimes they can be hard to get the texture right. I also like to try to "beef" up the protein whenever possible. Enter: Tempeh.

Tempeh is high in protein and fiber, contains vitamins and minerals, is a mild anti-inflammatory, and works as a great binder as well. Also, fermented foods have been found to have many health benefits

So, the last time I made up a batch of veggie burgers, I went with a combo of chickpeas and tempeh. I also decided to add in a few additional ingredients, like mustard, that I don't normally use. But, whole grain mustards are so full of flavor, I thought it might be a great addition, and it was.

Chickpea Tempeh Burgers
Ingredients:
1 can chickpeas, rinsed and drained
1 package tempeh
2 carrots, peeled, large chop
Whole grain mustard, to taste
To taste: salt, garlic powder, onion powder, chili powder, red pepper, liquid smoke
1/2 cup rolled oats, grind into a flour
2 tbsp ground flax
5 tbsp water

Directions:
Preheat oven to 375 degrees.

In a small bowl, combine the flax and water and set aside.

In your food processor, pulse the carrot until it is a fine "dice." Break up the tempeh and add into the food processor and give it a rough chop. Add in the chickpeas and pulse until mixture is mostly smooth.

Transfer to a large mixing bowl and add in the flour, mustard, remaining seasonings and flax egg. Form into patties (I got 6) and place on a baking sheet. Bake 20 minutes, flip and bake an additional 20 minutes.


These patties are vegan and gluten free. If you are soy-sensitive, omit the tempeh and use two cans of the chickpeas. The mustard helps keep them from being too dry. The tempeh and flax egg both act as a binder. After they cool, I just wrap them in foil and place in a plastic freezer bag until I'm ready to use them.


I used to re-heat by baking in the oven while I was cooking my sweet potato fries. However, I found that method tended to dry the burgers out. So, I simply microwave for 1 minute, flip and microwave another minute before serving.

I love topping my veggie burgers with banana pepper rings, roasted red bell peppers, spinach and Daiya cheese. And, baked sweet potato fries are a must on the side.

What are your favorite veggie burger flavors? What are your favorite burger toppings?