About time I made another veggie burger recipe! My Awesome Veggie Burgers (I know, I know, I’m so clever – nice title, eh?) are very much my kind of food, but in an attempt to make what I thought was “most people’s” taste in food, I made something I can’t. stop. eating.
Creamy white navy beans. Smoky bacon-flavored tempeh. Cheddar daiya. Scallions.
This is the kind of burger that doesn’t even require any condiments. So flavorful!
yields 4 burgers
1 T oil, divided
1/3 C tempeh, crumbled
1 T soy sauce
1/2 t liquid smoke
2 t maple syrup
dash vegan worcestershire
2 C cooked or canned white navy beans
4 scallions, thinly sliced
1 1/2 t ground cumin
1/3 C cheddar Daiya
Heat 1 t oil in a small skillet over medium heat. Add the tempeh crumbles until lightly golden. Meanwhile, mix together soy sauce, liquid smoke, maple syrup, and worcestershire. Pour over tempeh and cook until the mixture reduces and glazes the tempeh. Allow to cool.
Meanwhile, mix everything else aside from the remaining oil in a food processor and blend until smooth. Mix in tempeh. Form into 4 patties.
Heat the rest of the oil in a large skillet and cook patties for a couple minutes on each side until golden brown.
Mmmmm melty cheesy daiya.
These are definitely on the soft side, so I wouldn’t recommend crowding the burgers in the pan (like I did) cause it is incredibly hard to flip them over.
They freeze really well too.
Which is great to help portion control. Much-needed around these.
To freeze: Wrap in wax paper and throw in freezer. To reheat, I like to microwave them on low for a couple minutes, and then put them in the toaster oven to crisp the outside back up.
Nutrition facts per burger: Calories: 215; Calories from Fat: 64; Total Fat: 7.1g; Saturated Fat: 1.4g; Sodium: 329mg; Total Carbohydrates: 27.6g; Dietary Fiber: 7.8g; Sugars: 2.4g; Protein: 10.5g
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