Wednesday, July 7, 2010

Tempeh Quinoa Burgers

This recipe has been making the internet rounds. It is a modified recipe from the Moosewood Restaurant Cookbook, Cooking for Health. I am intrigued by this book and have ordered it. But in the meantime I made this recipe. It's got a lot of ingredients. One in particular, sweet potato, I'm not sure about. It helps to bind the patty but I found that the end result was just a bit sweet which I wasn't wild about. I may make this again, but if so, I think I'll use a different potato.

NOTE: I enjoyed this dish more as left-overs. It didn't taste sweet the second time around. Perhaps it was the bun... anyway, this was tasty and I'd make it again!

1/2 cup quinoa, rinsed
2 cups thinly sliced peeled sweet potatoes
1 cup water
1/2 tsp salt
1 tbsp olive oil
1/2 small onion, diced
1 cup minced bell peppers
2 garlic cloves, minced or pressed
8 oz tempeh, diced
1 tsp dried oregano
1/4 tsp ground black pepper
4 tsp soy sauce
2 tbsp ketchup
1 tbsp dark sesame oil
2 tsp dijon mustard
1/3 cup chopped fresh cilantro
1/4 cup raw sesame seeds

Preheat the oven to 375 degrees. Place the quinoa in a small sauce pan, add a cup of water, the sweet potato and a pinch of salt. Bring to a boil. Once boiled, reduce the heat, cover and let simmer for about 15 minutes.

While the mixture is cooking, preheat a medium skillet over medium heat, and when hot, add the oil. Follow with the onions and let cook for a few minutes until clear, stirring as to not let the onions stick to the bottom. Add in the bell pepper and garlic, cover, and let cook for another 3-5 minutes. Finally, add in the tempeh, oregano, black pepper, cover and let cook for another five minutes, stirring occasionally.

By now, the quinoa should be done. With a spoon, mash the potato into the quinoa until you have a well combined mash. Add the sauteed veggies and tempeh combo into the mash and then add the soy sauce, tomato paste, sesame oil, mustard and cilantro. Let mixture sit in fridge until it’s cool enough to handle. Scoop about 1/2 cup into a pattie. Sprinkle with sesame seeds, both sides, pressing seeds so they will stick. Place on cookie sheet lined with parchment paper. Spritz or brush with olive oil. Bake for 25 minutes until brown on bottom, carefully flip and cook the other side.

Eat on your favorite burger bun garnished with guacamole, sprouts, tomato, pickles, jalapenos, etc.

Makes 8 patties.

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