Monday, April 13, 2009

Spring is Burger Time!

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)
2 eggs
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!


  1. What are the particular reasons you don't eat meat,besides fish?I eat free range chicken and lean beef.Should I reconsider these?
    I'm always up for trying new stuff,especially if its healthy.

  2. It seems like Boris' liver has a sensitivity to the saturated fat in meats. I don't have any health problem from eating meat, but since we changed our diet, I've gotten to mostly dislike the taste of meat. Every once in a blue moon I'll have some free range chicken or lean free range beef. So for Boris, it's a necessity, but for me, it's just preference.

  3. Sounds very good.

    What do you say to everyone who says that soy proteins are inferior to meat proteins (as far as muscle repair and development)? This debate seems to rage on.

  4. This is such a great question that it deserves a whole post about it, but the short answer here is that I do feel that soy protein is every bit as helpful in rebuilding muscle as meat is. When I was competing in bodybuilding, I was afraid that this wasn't true, but now I do have full confidence in vegetable protein.
    But, as I said, there is much more to be said about it, so thanks for bringing it up!

  5. Thanks for the short answer - looking forward to the longer one in a post.

  6. I'll have to give these a try. Gardenburgers really upset my stomach-I have no idea why! I know that some kinds of soy really bother me while others seem to be OK. Maybe it is a case of fermented vs. non fermented? I've even noticed that 8th continent soy milk is easy on the stomach while Silk is less so. Maybe it's the variety of soybean used too? I've never been able to figure out why veggie slices just about do me in while other soy products are just fine. Weird!

    I also try to avoid meat for a number of reasons- beef in particular. Here are some of the reasons why (for those interested): I do grill bison burgers on the forth of July for my neighbors, and everyone loves them. They are much lower in fat, higher in protein, grass fed and easier on the environment, so that's my once a year red meat fix!