Tempeh burgers have been a recurring family favorite at our table this summer.
This version is particularly awesome, and becomes an easy weeknight meal with such minimal effort. The bonus is they’re so darn delicious.
I love these topped with my ratatouille (as you see in the photo), but simple avocado slices, or lettuce and tomato, or even pickles and mustard are all you need for a finishing touch.
These are good enough for special occasions or Sunday night dinners all summer long. For a beautifully abundant platter, just serve with air-baked fries and a green salad – or coleslaw and corn on the cob! 🙂
SUMMER BAKED TEMPEH BURGERS
1 clove garlic
1 8-ounce block tempeh
1 onion, roughly chopped
1/4 cup ground flaxseed meal
3 tablespoons balsamic vinegar
1 1/2 tablespoons Braggs Liquid Aminos (or soy sauce)
1 tablespoon yellow mustard
generous sprinkle Creole seasoning
Preheat oven to 400 degrees.
Add garlic to the bowl of a large food processor and mince briefly. Remove processor lid, and add the rest of the ingredients. Process until almost (but not entirely) smooth.
Empty contents onto a clean cutting board. Divide mixture evenly into 6 portions, and form into even burger-shaped patties. Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 18 minutes, and carefully flip. Continue baking for an additional 7 minutes, or until golden brown.
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