Chipotle Tempeh Burgers

Monday, March 2, 2009

I'm pretty new to the world of tempeh. I don't know that I actually like the flavor, but the texture lends itself well to burgers. I made VeganDad's tempeh burgers a few weeks ago and have been making some sort of burger or meatball frequently ever since. I've got a personal vendetta against bread crumbs and usually try something else instead. This time it was chickpea flour. I was going to use some mashed pinto beans instead and next time I'll try that combination.

Chipotle Burger

Chipotle Burgers
12 oz tempeh, grated
1 onion, grated
2 cloves garlic, minced
3 chipotle peppers in adobo, minced
2 tbs adobo sauce
1 tsp cumin
1/2 tsp salt
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce
1/2 cup canned corn
2 tbs juice from canned corn
3/4 cups vital wheat gluten
1/4 cup chickpea flour (or smashed pinto beans)

Cook the tempeh in boiling water for about 10 minutes. Remove and cool. Grate the onion and tempeh, so that there are no whole beans, but they are not mashed to a paste. Add all other ingredients and need dough until the wheat gluten begins to bind. You may cover and refrigerate for up to a day. Split into 10 evenly sized balls and flatten the balls into thin patties.

When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

10 Servings: 160 cal (8g fat, 10g carbs, 14g protein)

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  1. Mary Says:
  2. They sound delicious. I'm in the mood for something on a bun.

    What is browning sauce? And what do you have against breadcrumbs, anyway?

  3. With all those mexican seasonings, these have to be out of this world!

  4. Matt Says:
  5. Browning sauce just adds a little browning effect. I use it a lot in burgers & balls, and seitan. A little goes a long way, but It's purely aesthetic.

    As for the bread crumbs, I just think it's one of those foods that when you ask why? people say "it's the way we've always done it." There's so many other options that usually yield better results anyway. . . or maybe I'm just rationalizing. Maybe I've repressed early childhood bread crumb trauma =)

  6. Stephen Says:
  7. ...
    Looks great!
    any ideas for gluten-free version?

  8. Matt Says:
  9. I'm not well versed on the gluten free issue, but If you can eat chickpea flour or brown rice, I would try one of those in place of wheat gluten, possibly overcooked lentils too.


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