Tempeh Quinoa Burger
Could this burger look more delicious?? No. It couldn't. Perfect for a warm summer day, try it on your grill or in the oven. Garnish it with your favourite toppings and eat it with your favourite sides. There is nothing better than a protein-packed, nutritious, and delicious tempeh quinoa burger at the end of a busy day.
Ingredients
- 1 package Henry's Tempeh Crumble
- 1/2 cup cooked quinoa
- 5 button mushrooms, grated
- 1 cup zucchini, grated
- 2 tbsp nutritional yeast
- 1 flax egg (1 tbsp ground flax with 3 tbsp water)
- 2 stalks of green onion, sliced
- 1/3 cup bread crumbs
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tbsp neutral oil
Instructions
- Cook the quinoa as per the instructions on the package (1/4 cup uncooked = 1/2 cup cooked)
- Heat a frying pan over medium, sauté grated mushrooms until their liquid has evaporated. Remove from pan and place in a large bowl.
- Squeeze out the liquid from your grated zucchini and add them to mushrooms.
- Crumble the Tempeh crumble into the bowl along with the remaining ingredients.
- Mix well, put the mixture in the fridge and let sit for 10 minutes.
- If you are not using a grill: preheat your oven to 375°F. If you have a grill: heat it over medium high heat.
- Remove the chilled burger mixture from the fridge and form into 4 patties.
- If using the oven: Heat a frying pan over medium high heat, sear patties on each side of your frying pan until golden brown marks appear. Place on baking tray and bake for 10 minutes.
- If using the grill: Place the patties on the hot grill, close lid, cook 5 minutes/side.
- Serve the tempeh patties on a burger bun with your favourite toppings. We love: pickles, red onion, tomato, sprouts, lettuce, basically all the fixins!!
