Grilled Tempeh Burgers with Mushrooms and Swiss Cheese

At July 30, 2009
By megan
In Burgers, Hazel Dell, Mushrooms, Swiss cheese, tempeh
0

Follow my recipe for Grilled Tempeh Burgers. I also grilled some local carrots and green pepper, which I drizzled with olive oil, salt, and pepper before grilling.

The star of this dish is, as always, the Hazel Dell mushrooms. I bought 1/2 pound of baby shiitake and crimini mushrooms and sautéed them in a couple tablespoons of olive oil over medium high heat for 15 minutes. I added a couple minced cloves of garlic after 10 minutes, then a splash of white wine for moisture, a little salt, and pepper. They don’t need much since they are so amazingly fresh.

I topped my grilled tempeh burgers with the mushrooms and some grated Swiss cheese. Delicious.

Tempeh Barley Burgers

These patties are similar to my original Grilled Tempeh Burgers, but the added barley makes them a little more hearty and healthy.

Enjoy them like regular burgers- with cheese, ketchup, mustard, etc.

Ingredients:

1 cup dried barley flakes
1 red onion
4 cloves garlic
1 package tempeh
2 TB German mustard
2 TB Worcestershire sauce
1 TB tomato paste
2 TB spicy BBQ sauce
1 egg
1/2 cup whole wheat flour
pinch of thyme

Barley flakes cook like oatmeal, but take 20 minutes. Add one cup of barley flakes to 3 cups boiling water. Turn down to simmer and cook until all water is absorbed. Let this mixture cool a little.

In a food processor, chop the onion, garlic, and tempeh. In a large bowl, mix the cooked barley flakes with the chopped onion, garlic, and tempeh. Add the rest of the ingredients, one by one in the order listed above, and mix well. Add a little more flour if the patties look like they will fall apart on the griddle.

Cook these like pancakes until they are browned on the outside. Enjoy.

Grilled Tempeh Burgers

These were an experiment that turned out well, grilled nicely, and can substitute (in my opinion) for carnivore burgers. Make sure the rack is brushed with olive oil to prevent them from sticking to the grill.

Ingredients:

1 package Tempeh
3 cloves Garlic
1/2 red Onion
1 TB Tomato Paste
2 TB German Mustard
1/8 cup Worcestershire
3 TB spicy BBQ sauce
1 beaten Egg
1 TB Olive Oil
1/4 cup grated Cheddar Cheese (I used white cheddar)

In a food processor, finely chop the onion, garlic, and tempeh. Transfer to a large mixing bowl and start adding the rest of the ingredients, one by one, and mixing along the way. When it is evenly mixed, make small patties and put them on an oiled grill-safe tray. Grill them on this tray to prevent them from slipping through the larger spaces on a standard grill rack. A few minutes on each side and they are done.

I served these with grilled carrots and a wilted spinach, tomato, and radish salad with a curry vinaigrette, and added some sliced cheese to the burgers.