I have been making all kinds of tempeh burgers this summer, and for the last few weeks I’ve been adding zucchini, kale, and fresh basil from the Farmer’s Market for extra flavor.
We think these burgers are perfect summertime fare. They’re oven-baked, and oil-free, and simple to throw together in a food processor. Plus, these are packed with nutrition, and ready in about 30 minutes. But the best part is how great they taste…delicious, and I mean really delicious.
Just serve these burgers straight from the oven on toasted whole grain buns, piled high with all of your favorite condiments.
ZUCCHINI, KALE, AND BASIL TEMPEH BURGERS
1 8-ounce block tempeh
1 cup fresh zucchini, roughly chopped
1 cup baby kale
1 small onion, roughly chopped
1/3 cup fresh basil leaves
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
generous sprinkle Creole seasoning
generous sprinkle kosher salt
Preheat oven to 425 degrees.
Add all the ingredients into a food processor and process until almost (but not entirely) smooth. Empty contents onto a clean cutting board. Divide mixture evenly into eight portions. Form each portion into a flat burger-shaped patty. Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25-35 minutes, or until almost firm to the touch.
Remove tempeh burgers from oven, and serve immediately on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, avocado, pickles, mustard, salsa, hummus, etc.).
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen