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.
Spent Grain Tempeh Burgers
- At July 22, 2009
- By megan
- In BBQ Sauce, patties, Spent Grain, tempeh
- 0
If you or a friend like to brew beer at home, here is one option for using some of those spent grains. These are very similar to my tempeh burgers, but have the added nutritional bonus of spent grains.
Ingredients:
- 1 red onion
- 3 cloves garlic
- 1/2 cup spent grain
- 1 package tenpeh
- 2-3 TB Worcestershire sauce
- 1/4 cup BBQ sauce
- 2 TB ketchup
- 1 egg, beaten
- 1TB Olive Oil
- fresh ground black pepper
- pinch of thyme
- 1/4-1/3 cup whole wheat flour
In a food processor, chop the onion, garlic, spent grain, and tempeh. If you have a smaller processor, divide this into a couple or a few smaller batches. Make sure the tempeh is ground really well. Transfer to a large mixing bowl and add the rest of the ingredients, one-by-one, mixing along the way. Add more flour if it doesn’t look like the patties will hold together.
Place on lightly oiled baking sheet and bake at 375 for 20 minutes or so. Flip after 10 minutes. They should be brown and hold together when done. Enjoy.
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.
Ginger Soy Sautéed Mushrooms,Warm Baby Bok Choy Salad, and Spicy Grilled Tempeh
- At May 29, 2009
- By megan
- In Baby Bok Choy, Grilled, Hazel Dell, Mushrooms, tempeh
- 1
I love the mushrooms from Hazel Dell, based in Fort Collins, CO. Here I have some shiitake and cinnamon cap mushrooms I bought at the farmer’s market. It was my first experience with the cinnamon cap variety, but I’ve never been disappointed with any mushroom from Hazel Dell, so I thought I’d give them a try.
This particular meal is comprised of mushrooms sautéed in a garlic, ginger, soy sauce; baby bok choy (also from the farmer’s market) sautéed with onion, garlic, and shredded carrot; and my Spicy Grilled Tempeh.
For the mushrooms:
- 1/2 pound mushrooms
- 1 TB butter
- 1TB olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 TB ground ginger
- 1/2 cup white wine (whatever is open in the house)
- 1 or 2 leaves of mustard greens
Heat the butter and olive oil. Slice the mushrooms in half and add them to the hot oil. Start to sauté them for a few minutes before adding the garlic. As the mushrooms soften, add the soy sauce and ginger. Let them cook a bit and add the wine to keep them moist. They should be done in 10 minutes or so. Garnish with chopped mustard greens for a little extra kick.
Meanwhile, prepare the “Spicy Grilled Tempeh” according the the recipe from the. This dish is very fast and pairs well with many different Asian inspired dishes, so I use it frequently, as you will begin to notice.
For the baby bok choy and carrots:
- one bunch of baby bok choy (a bunch the size of a very small head of lettuce)
- 1 TB olive oil
- 2 cloves garlic
- 1/2 yellow onion
- 1/2 cup water
- soy sauce
- 1 carrot, shredded
Heat the oil and slice the baby bok choy. Separate the really green leafy parts from the stalky, celery-like part. Add the onion to the hot oil and soften. Then add the stalky part from the bok choy and cook for a few minutes before adding the garlic and the rest of the bok choy. Add a little water and the soy sauce, mix, and cover a few minutes. The baby bok choy will turn a vibrant green. Mix in the shredded carrot, and serve.
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