Ingredients
- 8 oz Tempeh
- 1/2 tbsp Olive oil
- 1/2 cup Yellow onion chopped
- 1/4 cup Carrots grated
- 2 tbsp Nutritional yeast
- 2 tbsp Oat flour
- 1 tbsp Ground flaxseed
- 1 tbsp Balsamic vinegar
- 1 tbsp Tamari
- 1 tbsp Coconut sugar
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1/2 tsp Paprika
- Nonstick cooking spray
Instructions
- Cut block of tempeh into 4-6 pieces and place in a pot with water and a steamer basket. Steam for about 7-10 minutes. Remove from heat and let cool.
- Heat a skillet over medium heat with ½ Tablespoon olive oil. Once oil is warm add the onion and carrots into the skillet and cook until onions are soft and translucent, about 5-7 minutes. Let cool.
- Put the cooked onion and carrot mixture into a food processor with the steamed tempeh, nutritional yeast, oat flour, flaxseed, balsamic vinegar, tamari, coconut sugar, garlic powder, chili powder and paprika.
- Pulse until everything is chopped and combined — just don’t over-process the mixture because you want the burgers to have a little texture.
- Transfer the tempeh mixture into a large bowl and chill in the fridge for 2-3 hours.
- After chilled, form mixture into 2-3 patties.
- Spray grate with nonstick spray and add the patties. Cook each side over medium heat until browned, approximately 6-7 minutes.
- Cook each side over medium heat until browned, approximately 6-7 minutes.
- Serve with bun and toppings of choice.
Notes
Recipe adapted from Eating Food Bird
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