Thai Tempeh Burgers

Sunday, September 6, 2009

Yesterday, I made buckets and buckets of burgers. I normally a double batch of something and freeze them for later. But, lately, I haven't been getting around to making them, and I've completely run out. So, I made two staples: Chickpea Burgers and BBQ Tempeh Burgers.

Then, I made one that's been kicking around in my brain for a while, now: The Thai Tempeh burger. I made them with typical green curry spices and topped with mushrooms sauteed in some soy milk and red curry paste. They were delicious with the mushrooms and Thai basil. These are not hot. If it were me, I'd double the peppers, so make your own choice.

Thai Tempeh Burgers

Thai Tempeh Burgers
1/4 cup lentils, raw
1/4 cup brown rice, raw
1 cup water
6 oz tempeh, grated
1/2 cup shallots, minced
1 tbs galangal (or ginger), minced
1 tbs lemon grass (white part only), minced
1 tbs Thai Birds Eye Peppers (see note), minced
3 cloves garlic, minced
1/4 cup cilantro, chopped
1/2 tsp salt
1 tsp black pepper
1/4 cup lime juice (2-3 limes)
2 tbs Golden Mountain Sauce (or Soy Sauce)
2 tbs vegetable oil
2-4 tbs water
1 cup vital wheat gluten
1/4 cup chickpea flour

Add the brown rice and lentils to 1 cup boiling water, reduce heat to low and simmer, covered until the lentils and rice are soft, about an hour. Cool in the refrigerator when finished cooking. Meanwhile, boil the tempeh in water for about 10 minutes. Remove, drain and cool in the refrigerator.

When the tempeh, rice and lentils are cooled, preheat the oven to 400 degrees. Mix all of the ingredients together and kneed for a couple minutes. Form into 8 patties. Coat a cookie sheet with vegetable oil. Bake the patties for 25 minutes, flipping after 15 minutes.

I make these to be reheated, so if you eat them right away, they will be a bit soft. You can reheat them, either frozen or refrigerated in the oven, microwave or grill.

Pepper Note: The green peppers are hotter than the red, but the red add a pleasing color. Use your own judgement when mixing them and determining quantity. I used 4 green and 2 red and the burgers were not spicy hot.

8 Servings: 205 cal (7g fat, 19g carbs, 19g protein)

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  1. Eco Mama Says:
  2. Those mushrooms look wonderful.

  3. The mushrooms were amazing. And absolutely perfect with the burger.

  4. Lindsay Says:
  5. What a great burger recipe!

  6. Anonymous Says:
  7. can not stop looking at your blog, and I am about to salivate on the keyboard, LOL!



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