Best 2 Grilled Tempeh Veggie Burgers Recipes
**Grilled Tempeh Veggie Burgers: A Protein-Packed Plant-Based Delight**
Indulge in the symphony of flavors and textures that is the grilled tempeh veggie burger. This delectable dish combines the hearty texture of tempeh, the vibrant crunch of fresh vegetables, and the smoky aroma of grilled goodness. Savor the umami-rich tempeh as it harmonizes with the sweetness of carrots, the earthiness of mushrooms, and the tangy zest of lemon-tahini sauce. These burgers are not just a culinary delight; they're a nutritional powerhouse, packed with plant-based protein, fiber, and essential vitamins. Whether you're a dedicated vegetarian, seeking a healthier alternative to traditional burgers, or simply curious about exploring new culinary horizons, this recipe is sure to tantalize your taste buds and leave you feeling satisfied and nourished. Discover the art of crafting these flavor-packed burgers and embark on a journey of culinary exploration.
GRILLED TEMPEH VEGGIE BURGERS
This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy!
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight.
- Prepare grill.
- Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade.
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose the Right Tempeh: Opt for firm or extra-firm tempeh for the best texture in your burgers.
- Press the Tempeh: Pressing the tempeh removes excess moisture, resulting in a denser and more flavorful burger.
- Marinate the Tempeh: Marinating the tempeh in a flavorful mixture of spices and herbs enhances its taste.
- Use a Food Processor: A food processor makes it easy to achieve a smooth and even consistency for your tempeh mixture.
- Add Veggies for Texture and Flavor: Incorporate a variety of vegetables, such as grated carrots, chopped onions, or diced mushrooms, to add texture and flavor to the burgers.
- Use Quality Buns: Choose high-quality burger buns that can hold up to the moisture of the tempeh burgers.
- Top with Your Favorites: Get creative with your toppings! Consider avocado slices, lettuce, tomatoes, cheese, or your favorite burger sauce.
Conclusion:
These grilled tempeh veggie burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with protein, fiber, and essential nutrients, making them a great choice for vegetarians, vegans, and health-conscious individuals. With their smoky grilled flavor and customizable toppings, these burgers are sure to satisfy everyone at your next cookout. So fire up the grill and enjoy a delicious and satisfying tempeh veggie burger today!
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