These burgers have become a new staple for us, and I think they’ll be especially appreciated around the holidays when to-do lists are a mile long and time is stretched thin.
With only 6 ingredients (plus seasonings) they’re a breeze to prep. A food processor does the little amount of work there is to do. Lentils and tempeh (in combination) are rich with nutrients, and excellent sources of iron, calcium, protein and prebiotic fiber. Budget-friendly too, these burgers check lots of boxes.
I love that this recipe makes 12 burgers. I usually make 6 on the first night, and 6 the next, Ā but you can make them all at once, of course. Tucked away in the freezer for busy nights later in the month, they’re worth their weight in gold.
A quick note about the cooked rice in the recipe. I usually use a mixture of brown and black rice, but cooked potatoes or steamed quinoa will work equally well if you feel like a substitution.
Serve with all of your favorite condiments. Don’t be shy. My favorite combo is an Ezekiel English muffin half, toasted crispy, then spread with creamy Treeline cheese and yellow mustard. Next comes a squirt of Date Lady Barbecue Sauce and lots of dill pickles. Finally I layer on a Lentil Tempeh Burger (or two), and finish with lettuce and tomatoes, piled high!
These are such a great make-ahead meal, I try to have burgers just like these on hand almost every week.
And here’s how easy these are to make…
LENTIL TEMPEH BURGERS
1 8-ounce block tempeh
1 15-ounce can cooked lentils, drained and rinsed *
1 large onion, roughly chopped
1 cup cooked brown (or black) rice
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
generous sprinkle Cajun or Creole seasoning
kosher salt andĀ black pepper, to taste
Instructions
Preheat oven to 425 degrees.
Add all ingredients to a largeĀ food processor (I love my Breville) and process until almost (but not entirely) smooth.
Empty contents onto a clean cutting board. Divide mixture evenly into 12 portions, and form evenly into burger-shaped patties.
Place burgers on a large nonstick baking sheet (like Caraway) or oven-safe griddle (like Scanpan). Bake for approximately 20 minutes, and carefully flip. Continue baking for an additional 8 to 10 minutes, or until golden brown and nice and crispy.
Remove tempeh burgers from oven, and serve on toasted sprouted whole-grain bun halves, along with your favorite flavorful toppings and condiments.
* Instead of canned lentils, I often use steamed lentils sold by Trader Joe’s, found in their refrigerated produce section. I weigh out one pound (the package is a little more than that) and save the remainder for another use.
Copyright Ā© Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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