BRYANNA'S MUSHROOM-TEMPEH BURGERS
Makes 9 burgers
DH ordinarily dislikes tempeh, but he loves these. They are moist and tasty. I usually double this recipe and freeze leftovers. I use a food processor and/or mini-chopper to mince everything finely, which saves alot of time. The pre-steaming of the burgers cooks the gluten and keeps the burgers moist. After they are cool they can be browned in a non-stick pan or a flat sandwich grill. I have been working on this recipe off and on for a few years.
TVP Mixture:
1 cup textured soy protein (TVP) granules
7/8 cup boiling water mixed with a vegetarian broth cube, powder or paste for 1 c. broth
1 Tbs soy sauce
Steam-Fried Mixture:
1/2 Tbs olive oil or roasted (Asian) sesame oil
water, broth or dry sherry for steam-frying, if necessary
6 cloves garlic, minced
1 medium onion, minced
6 oz raw mushrooms, minced finely
2 Tbs tomato paste
1 Tbs yeast extract (Marmite, Vegemite, etc.) OR 2 T. red or dark miso
freshly-ground black pepper to taste
Tempeh:
8 oz tempeh (I prefer the milder 5 or 7 grain tempeh), thawed and crumbled
1 Tbs soy sauce
Additional Ingredients:
1 cup well-cooked cooked bulgur wheat (preferably fine or medium or #1 or 2)
(See Cooking Tip below)
1/2 tsp EACH dried thyme and marjoram, or other herbs or spices that you like
1/3 cup pure gluten flour (Vital wheat gluten)
1/2-1 tsp liquid smoke (OPTIONAL)
1.) In a large bowl, mix the textured soy protein with the boiling water, broth cube, and 1 T. soy sauce. Let stand while you prepare the other ingredients.
NOTE: FOR THE STEAM-FRIED MIXTURE, I mince the garlic in a food processor, then add the onion, chunked and mince it well. After I empty that out, I mince the halved mushrooms in the same processor container-- you don't need to wash it first.
2.) STEAM-FRYING
Stove-Top Option: Heat the oil in a large heavy skillet over medium heat. Sauté the onion and garlic til the onion starts to soften, adding a bit of water, broth or sherry as needed to keep the mixture from sticking.
Add the mushrooms, and cook 5 minutes longer. Remove from heat and stir in the tomato paste and Marmite or miso, and pepper to taste. Spread the mixture on a cookie sheet. Place in freezer to cool quickly for a few minutes.
Microwave option: This saves time and effort, so it's the one I use. Place the onions and garlic in a microwave-safe pie with the oil, and cover. Microwave 5 minutes. Stir in the minced mushrooms and microwave 3 minutes. Stir in the tomato paste and Marmite or miso, and pepper to taste. Spread the mixture on a cookie sheet. Place in freezer to cool quickly for a few minutes.
3.) Crumble the tempeh into a bowl and stir in the 1 T. soy sauce. Mash it with the tines of a fork, mixing well.
4.) Add the bulgur, herbs, and optional liquid smoke, if using, to the soaked TVP mixture. Mix in the tempeh and the cooled sautéed mushroom mixture. Mix well.
5.) When the mixture is on the cool side (you can spread it on a cookie sheet and put it in the freezer for a few minutes for a quick cool-down), add the gluten flour (don't add it to a hot mixture, or it will be” stringy"). Mix well again.
6.) Divide the mixture into 9 / 1/2-cup balls and pat into patties (4" across) with wet hands. I pat them down on a parchment-covered cookie sheet to get an even shape.
7.) Steam over simmering water for 20 minutes. (I line the steamer with cooking parchment, with holes poked in it with a bamboo skewer.) Place on cookie sheets and chill thoroughly before stacking with sheets of waxed paper in between and refrigerating or freezing in a rigid plastic container with a tight lid.
8.) To brown, use a non-stick pan with a bit of olive or toasted sesame oil, or a flat nonstick sandwich grill. Serve on buns, or on their own with a favorite sauce or gravy.
Serves 9
Nutrition Facts
Nutrition (per serving): 138.9 calories; 22% calories from fat; 3.8g total fat; 0.0mg cholesterol; 221.3mg sodium; 329.5mg potassium; 13.4g carbohydrates; 1.5g fiber; 1.4g sugar; 14.7g protein, 2.8 points.
Cooking Tips
To cook bulgur wheat-- use a fine or medium grain bulgur. Bring 1 cup bulgur to a boil in a small saucepan with 2 cups water and a little salt. Turn down to low, cover, and cook 15 minutes. Use leftovers for a dinner grain side dish, like rice.