Tempeh Mushroom Burgers

By andreajayros

Ingredients

• 1 8-ounce package multigrain tempeh, 1/2-inch cubed
• 3 ⁄4 cup onion, 1/8-inch diced
• 2 tablespoons olive oil, divided, plus additional for cooking
• 1 ⁄2 cup crimini mushrooms, roughly chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon each dried basil, thyme, and rosemary
• 1 ⁄2 teaspoon each garlic and onion powder
• 1 ⁄4 teaspoon black pepper
• 1 ⁄4 cup whole-wheat or spelt flour
• 2 tablespoons tamari

Details

Servings 1
Adapted from vegnews.com

Preparation

Step 1

Place tempeh in a steamer basket and cook for 15 minutes. Set aside to cool.
In a skillet, sauté the onion in 1 tablespoon olive oil for 3 minutes. Add mushrooms and sauté an additional 3 minutes. Add the balsamic vinegar and seasonings, and sauté an additional 2 minutes. Remove skillet from heat and set aside.
Using your fingers, crumble the steamed tempeh into a bowl. Add the sautéed mixture, flour, tamari, and remaining olive oil, and stir well to combine. Portion mixture into burgers.
Lightly oil a large skillet with a little olive oil, and place over medium heat. Cook the burgers until well browned, about 5 to 7 minutes per side, adding additional oil, if needed, to prevent sticking.