I do love it that veggie burgers have become so mainstream, you know the ones I am talking about. They taste like meat, they look like meat, they have marbling and they bleed. They claim to do everything but moo…I have tried them and they do kind of taste like meat, especially when eaten in a bun and topped with ketchup.
I am sure that these new ‘meatless’ burgers are marketed towards meat eaters who want to eat less meat, nothing wrong with that. But I am not looking for something that mimics meat in my plant-based burger. So the question for me is do you want a high tech burger made in a lab? Or you can try this plant-based version made in your own kitchen, you decide.
Beet, Tempeh and Chickpea Burger, Way Beyond the Way Beyond ‘Meat ‘ Burger
These ‘Beyond Meat” Burgers are adapted from The Upbeat Kitchen
This recipe makes 8 burgers
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1/2 cup walnut halves
8 oz tempeh, cubed
1 1/2 1 14-oz can of chickpeas, drained and rinsed
1/2 cup finely diced red onion
3 medium cloves garlic, minced
1 medium beet, finely chopped
3 tbsp barbecue sauce
1 tbsp Dijon mustard
2 tbsp tamari or soy sauce
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1/2 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/4 tsp black pepper
1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Start by making the flax egg by mixing together the flax and water in a small dish and set aside to thicken, this should take about 10 minutes.
3. Place the walnuts in a food processor and process until ground into a meal. Empty walnuts into a large mixing bowl.
4. Steam the tempeh for 10 minutes, then drain and pat dry with a paper towel.
5. Place the steamed tempeh and chickpeas in the food processor and pulse until crumbly. Do not over-process: you want the burgers to have some texture. Add the tempeh and chickpeas to the bowl with the walnuts. Add in the flax egg, onion, and garlic.
6. Place the chopped beet, barbecue sauce, Dijon mustard, tamari or soy sauce, Worcestershire sauce, and hot sauce in the food processor. Process until just about smooth. Add to the other ingredients in the bowl, along with the cumin, smoked paprika, and salt and pepper Process again until combined.
7. Using a 1/2-cup measuring cup, divide the mixture into equal patties.
8. In a medium sized pan and a few tablespoons of oil, when the oil is hot add a few burgers at a time and cook for about 3 minutes on each side or until lightly browned. Then place burgers on the baking sheet and place in the over and bake for 20 to 30 minutes, or until crispy around the edges.
9. Serve on buns with your favourite toppings.
Vegan cheese of choice
Burgers can be frozen.