Homemade Tempeh Veggie Burgers

Last week I worked on a test recipe for an upcoming Healthy Eats post. I wanted to make a veggie burger that was hearty with some bite to it, and not just a bunch of cooked vegetables smooshed together into a patty shape. I took some inspiration from a few Vegetarian Times veggie burger recipes and came up with this:

2 Tbs. light miso paste

1 8-oz. pkgs. tempeh, grated (you can use your hands to just pick it apart into bits)

6 Tsp. canola oil, divided

1/4 cup gluten flour or vital wheat gluten

1 Tbs. cornstarch  

1 portobello mushroom, gills and stem removed, grated

1/2 white onion, diced

1 small carrot, diced

1/4 cup fresh, canned or frozen corn kernels

1 medium red bell pepper, chopped  

2 cloves garlic, minced

3 Tbs. ketchup

1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 3t oil. Stir in flour and cornstarch.
3. Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
4. Heat remaining oil in skillet over medium heat. Add mushroom, onion, carrot, corn, pepper and garlic. Sauté 10 minutes, or until vegetables are tender.
5. Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not over blend).
6. Shape tempeh mixture into 5 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
7. Bake in 350F oven for 15 minutes.

We paired these burgers with the remaining veggies I didn’t use for the burger, and cooked them on the grill pan with some salt and pepper. The burgers came out great! They had a lot of flavor and I love the idea of using tempeh in a veggie burger. It has a texture that lends the burger some heft and bite.

Do you have a homemade veggie burger recipe? I’m on a kick and am looking to try some new ones!