Just in time for summer grilling, picnics and barbecues, I have a new favorite to mark the moment.
I’m combining hearty tempeh with sweet potatoes and spinach for THE perfect new summer burger. It’s a grand slam in my book – full of greens, onions, and sweet potatoes, and packed with phytonutrients, complex carbohydrates, and plant-based protein for the win.
It’s deliciously simple; all the ingredients get tossed into the food processor, and then the burgers are oven-baked to perfection.
Serve immediately with your favorites, like avocados, lettuce, tomatoes, slaw, whatever you love the most!
In the photo above, I’ve slathered a (toasted) sprouted whole-grain English muffin (Ezekiel) with mustard and creamy unsweetened (Kite Hill) yogurt, then topped the burger with extra sweet potatoes. These are truly exceptional!
GRAND SLAM TEMPEH BURGERS WITH SPINACH AND SWEET POTATOES
1 8-ounce block tempeh
1 small onion, roughly chopped
2 cups baby spinach
1 medium steamed sweet potato (about 1 1/2 cups), peeled and roughly chopped
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 10 to 12 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 golden and almost firm.
Remove tempeh burgers from oven, and serve immediately on toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen