Smoky Tempeh Black Bean Burgers - final

 

Smoky Tempeh Black Bean Burgers

 https://fullofplants.com/smoky-tempeh-black-bean-burgers/#tasty-recipes-12594-jump-target

I didn't see the comment about adding more flour if they seemed to mushy.  Next time I will do that.  Or maybe more beans??  Or chickpeas?  I do like the flavor, especially with the sweet and spicy glaze.  Next time I'll try the garlic sauce.  Also, I used sriracha instead of liquid smoke, and only a minimal amount.  I would use the full 1/4 tsp next time.  Also need to account for 1 hour refrigeration before pan frying. 

Served on soft tortilla with arugula and tomatoes and extra sweet and spicy sauce.  Very good.  

INGREDIENTS

BURGERS

• 1 tbsp oil
• 1 small onion, diced
• 1 clove of garlic, minced
• 1 carrot, finely diced
• 1/2 red bell pepper, diced
• 1 tsp soy sauce (or 1/2 tsp salt)
• 1 tbsp (15ml) maple syrup
• 3 tbsp (25g) almond flour
• 1 tbsp (15g) tomato paste
• 1 tbsp (15g) almond butter (or peanut butter)
• 1 15-ounce can (1 and 1/2 cup / 265g drained) cooked black beans
• 1/4 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke
• 1 cup (100g) chopped tempeh
• 2 tbsp (17g) toasted pine nuts (optional)
• 1/4 cup (20g) coconut bacon for topping (optional)

SWEET AND SPICY GLAZE

• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) maple syrup
• 1/2 tsp sriracha
• 1 tsp (5g) tomato paste

GARLIC SAUCE

• 2 tbsp (30g) tahini
• 3 tbsp (45ml) water
• 1/8 tsp salt
• 1 clove of garlic, minced
• 1/8 tsp smoked paprika

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INSTRUCTIONS

BURGERS

1. Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook 3-5 minutes, stirring regularly until onions start to brown.
2. Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.
3. Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika and liquid smoke. Pulse 5-7 seconds, or until the black beans are roughly mashed. You don’t want to process too much, keep some beans whole.
4. Then, add the tempeh and process for another 3 seconds, until just incorporated.
5. Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.
6. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator 1 hour.
7. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Use a large spatula to carefully flip the burgers, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.
8. To assemble: Toast your buns. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp of the garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these “bunless” with a salad or green veggies on the side.

SWEET AND SPICY GLAZE

1. In a small bowl, combine all the ingredients together.

GARLIC SAUCE

1. Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.

Mushroom Burgers

From Canyon Ranch Nourish

This is a bit labor intensive, but excellent taste.  Only 4 small burgers result, so probably should double the recipe to get more than one meal out of it.  Served with braised red cabbage and onions.
Great on a tortilla with hummus or avocado and the cabbage topping.

I only had portobello caps on hand, so next time I'll try with the 3 mushrooms.  I'm guessing it'll be even better, since I like oyster mushrooms a lot!

Ingredients:

2 tsp EVOO
2/3 cup minced yellow onions
2 Tbsp minced garlic
10 oz portobello mushrooms, gills and stems removed
2/3 cup chopped oyster mushrooms
2/3 cup chopped shiitake mushrooms, stems removed
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbsp low sodium tamarind sauce
1 Tbsp plus 1 tsp Worcestershire sauce
2 tsp chili powder (we only used 1 tsp)
1/2 cup oat flour (make by processing oats in spice grinder)
1/4 cup roasted, chopped cashews
2 Tbsp brown rice flour (we used whole wheat)
2 tsp minced flat-leaf parsley

For serving - tortilla or multigrain rolls, lettuce, tomato, red onion (or braised red cabbage)

Directions:
1) Heat the olive oil over medium heat in a large sauce pan.  Sauce the onions and garlic until the onions are translucent.

2.  Add all the mushrooms and cook to release their liquids and slightly caramelize them.  Add the salt, pepper, tamarind, Worcestershire and chili powder and cook until dry.

3.  Remove from the heat and stir in the oat flour, cashews, rice flour and parsley.  Immediately pulse in a food processor, until the mixture comes together.

4. Form the mushroom mixture into 3-oz patties.  Grill the patties on a flat-top grill or in an electric skillet at 350 until slightly brown on each side.  I put them in the oven - but watch carefully to just brown, a few minutes on each side.