Tempeh Burger

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

I love tempeh because it is nutritious. Tempeh is not only nutritious: it is versatile. I’ll bet you didn’t know that tempeh barbecues well. I parboil tempeh and then grill it to perfection over medium-high heat. It makes a different burger. Especially if you substitute toasted Brioche bread for the buns. Give it a try!

8 ounces tempeh
4 tablespoons extra-virgin olive oil (divided)
3 teaspoons balsamic vinegar
1 tablespoon dried basil
1 teaspoon Italian seasonings
1 clove garlic (minced)
2 plum tomatoes (chopped)
3 medium mushrooms (chopped fine)
½ teaspoon salt
4 deli slices Provolone cheese
4 hamburger buns
pepperoncini peppers (on the side)

Preheat grill to medium-high heat (about 500 degrees).

Steam the tempeh for 10 minutes. Drain liquid and allow to cool. When cool to the touch, lightly brush tempeh with one tablespoon of the olive oil (brush both sides). Grill tempeh for eight minutes total (four minutes on each side). Remove from grill. Let cool for about five minutes and then cut into ½-inch cubes. Set aside.

Add three tablespoons of olive oil, vinegar, basil, Italian seasonings, garlic, tomatoes, mushrooms, and salt to a large mixing bowl. Add the warm tempeh to this mixture and stir to combine.

Spread the bottom of each of the buns with ¼ of the tempeh burger mixture. Place one slice of cheese on top of that. Put the tops on and serve burgers with pepperoncini peppers on the side.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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