The secret ingredient in these patties from VT executive chef Ann Gentry is grated beet, which keeps them juicy and makes them look like “real” burgers.
- 4 Tbs. light miso paste
- 2 8-oz. pkgs. tempeh, grated
- 3 Tbs. canola oil, divided
- 1/2 cup gluten flour or vital wheat gluten
- 2 Tbs. guar gum
- 1 portobello mushroom, stemmed and grated (about 3/4 cup)
- 1 small beet, grated (about 3/4 cup)
- 1 small onion, grated (about 1/2 cup)
- 1 small carrot, grated (about 1/2 cup)
- 1/2 cup fresh or frozen corn kernels
- 1/2 medium green bell pepper, finely chopped (about 1/3 cup)
- 1/2 medium red bell pepper, finely chopped (about 1/3 cup)
- 2 cloves garlic, minced (about 2 tsp.)
Preheat oven to 350F. Coat baking sheet with cooking spray.
Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 11/2 Tbs. oil. Stir in flour and guar gum.
Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
Heat remaining 1 1/2 Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic. Sauté 10 minutes, or until vegetables are tender.
Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.
- Calories: 218
- Carbohydrate Content: 14 g
- Fat Content: 9 g
- Fiber Content: 6 g
- Protein Content: 20 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 259 mg
- Sugar Content: 3 g