Tempeh Portobello Burgers

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* Exported from MasterCook *

 

Tempeh Portobello Burgers

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 8 oz packages multigrain tempeh -- cut into cubes

1 1/2 C. onion -- diced

1/4 C. olive oil -- divided

8 oz. portabello mushrooms -- finely diced

2 T. balsamic vinegar

2 t. dried basil

2 t. dried rosemary -- crushed a bit with your fingers

1 t. garlic powder

1 t. onion powder

1/2 t. dried thyme

1/4 t. pepper

1/2 C. whole wheat flour

1/4 C. tamari or Bragg Liquid Aminos

safflower oil for frying

8 whole grain buns -- split

lettuce

onion and tomato slices, or other toppings

of choice

condiments of choice

 

Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set

aside to cool. Meanwhile, in a non-stick skillet, saute the onion in the olive

oil for 3 minutes to soften. Add the mushrooms and saute an additional 3-5

minutes or until the onions are lightly browned. Add the balsamic vinegar, stir

well, and saute an additional 2 minutes. Remove the skillet from the heat and

set aside. Using your fingers, crumble the steamed tempeh into a bowl. Add the

sauteed onion-mushroom mixture, basil, rosemary, garlic powder, onion powder,

thyme, and pepper to the tempeh, and stir well to combine. Add the flour,

tamari, and remaining 2 T. olive oil, and stir well to combine.

 

Line a large cookie sheet with waxed paper. Using a plastic 1/2 C. measuring

cup, portion out 8 burgers on to the waxed paper, and press the burgers with a

burger press or your hands to flatten them slightly. Chill the burgers for 1

hour. Lightly oil a non-stick skillet with a little safflower oil. In batches,

cook the tempeh portabello burgers until well browned on each side, about 5-7

minutes per side. Add more oil to the pan, if needed, to prevent the burgers

from sticking. Serve on whole grain buns with your choice of toppings and

condiments.

 

*Note: you can make these burgers in larger batches, pre-cook them, and freeze

them for later use. Then simply reheat them in the oven or in a nonstick skillet

until heated through.

 

 

 

Source:

" http://www.veganchef.com/recipes.htm "

 

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Per Serving (excluding unknown items): 119 Calories; 7g Fat (49.0% calories from

fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0