These little nutrition nuggets are bursting with flavour and I guarantee you’ll never snigger at a veggie burger again once you scoffed a few of these. This is my sous chef Jasmine Norton’s recipe that we conjured up when working together at Cabarita Ocean Health Retreat.
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Tempeh burgers
- Total Time: 1 hour 45 minutes
- Yield: Makes approximately 12 large or 24 small 1x
- Diet: Gluten Free
Ingredients
600 grams (2 packets) tempeh
For the marinade
2 tablespoons tamari
1 tablespoon mirin
2 teaspoons maple syrup
2 teaspoons tamarind paste
1 knob of ginger, peeled, roughly chopped
1 clove garlic peeled, roughly chopped
Cold water to cover
For the burgers
2–3 large carrots, peeled, cut into 2cm rounds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon macadamia nut oil
2 cups cooked brown rice or cooked quinoa
1 tablespoon miso
½ cup fresh coriander, roughly chopped
4 tablespoons black and white sesame seeds
Instructions
- Preheat oven to 180C. Line a deep roasting dish and large oven tray.
- In a large saucepan, place tempeh with all the marinade ingredients.
- On a moderate heat, bring to a simmer for 15 minutes. Set aside.
- Meanwhile, place carrots, cumin, coriander and macadamia nut oil in a bowl and mix well.
- Transfer to a baking tray and bake for 30 minutes until cooked.Allow to cool.
- Reduce oven to 160 C.
- In a food processor, place cooked carrots and tempeh including marinade.Process until well combined.
- Transfer the tempeh mixture to a large bowl, add cooked rice or quinoa, and chopped coriander.Mix well with a potato masher. Form into large or smaller shaped burgers depending on your preference.
- Place sesame seeds on a large plate then roll burgers in sesame seeds.Put onto lined oven tray and bake for 20 minutes or until golden. Be careful not to burn precious sesame seeds!
- Serve with almond satay sauce – see below.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Tempeh
- Cuisine: Burgers
Almond Satay Sauce
- Total Time: 5 minutes
- Yield: Approx. 1¾ cups
- Diet: Gluten Free
Ingredients
1/2 cup almonds, ground
1 cup coconut milk
1 lime, juice only
1 teaspoon fresh chilli, chopped
1/2 knob ginger, finely chopped
1 tablespoon tamari
Instructions
- Place all ingredients in a blender and process in blender until smooth.
- Serve with tempeh burgers.
- Refrigerate leftover satay sauce for up to 5 days.
- Prep Time: 5 minutes
- Category: Sauces
- Cuisine: Modern Indonesian