Tempeh Soysage/Burgers

I knew there had to be more creative uses for tempeh than just marinating and cooking or grilling it in block form. This recipe for tempeh soysage in VegetarianTimes.com took the tempeh block one step further.

Ingredient List – serves 4

3 Tbs. tamari soy sauce
1 1/2 Tbs. olive oil, optional
12 oz. tempeh*
1/4 cup rolled oats
1/2 cup oat bran (we used wheat germ)
1 1/2 tsp. dried sage (used fresh)
1 tsp. dried marjoram (used a spice blend instead of the marjoram and thyme)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper

Directions
Combine the tamari, 6 tablespoons water and oil, and set aside.
Insert a steamer basket into a large saucepan, and steam the tempeh over boiling water for about 15 minutes, or until it is cooked through.
Remove from the heat, and set aside. When cool enough to handle, crumble the tempeh into a large mixing bowl. Stir in the remaining ingredients. Add the tamari mixture.
Form the tempeh mixture into patties, using a generous tablespoonful per patty. Spray a nonstick skillet with nonstick cooking spray. Put a spoonful of the mixture into the hot skillet, pressing it down with a fork. Cook the patties for 5 minutes, or until browned and to the desired doneness. Turn over, and cook the second side for 5 minutes. Remove from the heat, and serve.

These turned out to be meat-like burgers and were so satisfying in a whole wheat bun. I was happy to find a “burger” recipe that didn’t call for egg to be the binding ingredient. Next time I think we’d mix in some BBQ sauce or ketchup into the mixture for more flavor, kind of like mom does with meatloaf. Go wild and top this burger with veggies, lettuce leaves, avocado slices, or even a fruit chutney. We paired the burgers with some chili-lime corn on the cob. I boiled some corn and then flavored with fresh lime juice, salt and chili powder for a kick to the corn. Burgers and corn on the cob made a delish dish to end the summer.

*What the heck is tempeh!? Vegetarian Times information to the rescue:

What: it is An Indonesian staple made from partially cooked, fermented soybeans that are pressed into cakes. Tempeh has a mild, nutty taste and absorbs flavors well. (It is also loaded with fiber!)

How it’s used: Cakes can be sliced or cubed, then marinated and baked, grilled or deep-fried. You can also crumble tempeh for chili or chop and shape into burgers.

Getting started: To soften tempeh and help it absorb flavors, steam or simmer in a marinade, broth or sauce at least 15 minutes. Unopened packages of tempeh can be refrigerated up to two weeks or frozen up to three months.

Look for: Packaged blocks displayed with tofu in refrigerated sections. Tempeh should have few or no black spots, which appear when it is exposed to air. (You can still eat it with spots; the taste will just be stronger.) Flavored tempeh—often fermented with wild rice, vegetables or herbs—is delicious on sandwiches or in recipes where the flavors complement the other ingredients.