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Smoky Mushroom and Tempeh Veggie Burgers

If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed t...If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes! Read more If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes! If you want to cut back on red meat, have a veggie friend coming to a barbecue, or want to convince a plant-based sceptic, this recipe is guaranteed to please. Tempeh is an excellent source of protein and prebiotic fibres. Combined with mushrooms we think it makes these plant-based burgers taste unbelievably meaty and super good for your gut microbes!

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Dairy, Soy, Gluten

Ingredients

Serves 4

Metric Imperial

olive oil

white onion

finely diced

garlic cloves

finely diced

chestnut mushroom

2cm cubed

plain tempeh

2cm cubed

smoked paprika

tomato puree

tamari

Swaps: soy sauce

porridge oats (rolled)

Swaps: white flour, all purpose flour (gluten-free)

To serve, optional

cheddar cheese

finely sliced optional

burger bun

baby gem lettuce

tomatoes

finely sliced

red onion

optional

Share ingredients

Ingredients

Serves 4

Metric Imperial

olive oil

white onion

finely diced

garlic cloves

finely diced

chestnut mushroom

2cm cubed

plain tempeh

2cm cubed

smoked paprika

tomato puree

tamari

Swaps: soy sauce

porridge oats (rolled)

Swaps: white flour, all purpose flour (gluten-free)

To serve, optional

cheddar cheese

finely sliced optional

burger bun

baby gem lettuce

tomatoes

finely sliced

red onion

optional

Share ingredients

Method

Gather and prepare your ingredients.

Heat half the olive oil in a frying pan over medium-high heat. Add the onion, garlic and a light sprinkle of salt and pepper. Cook for 3-4 minutes until softened and translucent.

Add the mushrooms to the pan and sprinkle lightly with salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until reduced. Then add the tempeh, paprika, tomato puree and tamari and cook, stirring often, for a further 5-6 minutes, until everything is darkened, sticky and caramelised. Remove from the heat, stir through the oats and allow to cool slightly.

Place the mixture into a food processor and mix until you have a coarse paste. It should hold together when you squeeze it and have some larger chunks remaining.

Shape into 4 equal sized balls and then flatten into patties, about 10cm in diameter and 1.5cm thick.

To cook, heat the remaining oil in a frying pan over medium-high heat. Add the patties and cook for 4-5 minutes on each side, until nicely coloured all over the surface. If you are using cheese add it now, turn down heat to low, cover and allow to melt, 1-2 minutes.

Serve in burger buns, if desired, with your favourite toppings with your favourite toppings of ketchup, mayo, mustard, etc.

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