Go Back

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.
Print Recipe
Servings: 4 people
Course: Main Course
Cuisine: Vegan
Ingredients Method

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

Method
 

  1. Cook the quinoa as per the instructions on the package (1/4 cup uncooked = 1/2 cup cooked)
  2. Heat a frying pan over medium, sauté grated mushrooms until their liquid has evaporated. Remove from pan and place in a large bowl.
  3. Squeeze out the liquid from your grated zucchini and add them to mushrooms.
  4. Crumble the Tempeh crumble into the bowl along with the remaining ingredients.
  5. Mix well, put the mixture in the fridge and let sit for 10 minutes.
  6. If you are not using a grill: preheat your oven to 375°F. If you have a grill: heat it over medium high heat.
  7. Remove the chilled burger mixture from the fridge and form into 4 patties.
  8. 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.
  9. If using the grill: Place the patties on the hot grill, close lid, cook 5 minutes/side.
  10. Serve the tempeh patties on a burger bun with your favourite toppings. We love: pickles, red onion, tomato, sprouts, lettuce, basically all the fixins!!