So, yeah, I've always been a big fan of Jughead. Something about the way he looked at his hamburgers always made burgers seem extra tasty.
But since Boris and I don't eat meat (except for fish), I had to create a new kind of burger. The burger of the future! Here's the recipe:
Basic Tempeh Burgers
Tempeh is a soybean product that has been shaped into a cake. It is a remarkable source of protein as well as iron and folic acid. Because it has been fermented, it’s much easier for most people to digest than other soy foods or beans. Its superior nutritional value as well as its versatility makes it one of my favorite protein sources.
1 8oz. block of tempeh, crumbled
1 onion, white, yellow, or red, chopped
½ cup walnuts, coarsely chopped
½ cup chopped parsley (optional)
¼ cup whole grain flour (I like to use barley flour, but wheat or oat flour are fine, too)
2 Tablespoons vegan mayonnaise (I like Nasoya)
2 oz. grated cheddar cheese (optional)
Preheat oven to 425. Lightly oil a cookie sheet. In a large bowl, combine all ingredients and mix
thoroughly. On the oiled cookie sheet, form 6 large or 8 medium-sized patties with the mixture.
It’s not going to be too firm at this point, but don’t worry, when you bake them, they’ll hold
together just fine. Bake 15 to 20 minutes until your burgers are golden brown and cooked through.
Additions to Basic Tempeh Burgers
You can do all kinds of creative things with this basic mix. Add some canned tuna or salmon.
Add some curry spices or Italian herbs. Add some leftover rice, chopped cooked vegetables, or, for that matter, just about any kind of leftovers can make interesting burgers!