Super-Healthy Burger Recipe

So many of our Sanctuary Thailand dishes become firm favourites on the menu and our chefs are always asked to share their secrets.  Well, wait no longer!  Here is our recipe for a delicious tempeh, mushroom and brown rice vege-burger at home.

We will be revealing more recipes in the coming months so keep an eye on our blog here.

tempeh burger recipe

Special equipment: a food processor
Serves: 8

Ingredients:
4 blocks roughly chopped tempeh
1 cup mixed  nuts + seeds (walnuts/cashew/ pumpkin seeds)
2 teaspoons chopped garlic
1 medium onion chopped
1 handful grated carrot
1/2 cup mushrooms
3 cups cooked brown rice
4 tablespoons soy sauce
2 tbsp nutritional yeast
2  tbsp ground spices  (cumin)
1tsp each salt + pepper

Assembly/serving ingredients:
Olive oil to fry burger
Rocket/lettuce to serve burger on
Sliced red onion
Chopped spring onion/chives

In a food processor, combine the nuts/seeds, garlic, chopped onion, grated carrot, mushrooms and tempeh. Blend the mixture a little times until a moist, chunky paste forms. Do not over process. .Scrape this mixture into a large bowl and mix with the cooked brown rice.

Add all of the remaining seasoning ingredients to the bowl (Soya sauce, nutritional yeast, salt, pepper, cumin) Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers.

Add more ground nuts/seeds if too wet, a little water if too dry. Taste check.

Form the mixture into 6-8 burgers with your hands. Place them on a tray lined with baking sheet, or cover them in plastic wrap and place them in the fridge for at least an hour. They can also be frozen for later use.

To cook: Heat a large sauté pan over medium heat.  Add olive oil. Cook burger in the the pan and sauté slowly on low heat until golden on the bottom, about 5 minutes. Flip the patties over and cook until golden on the other side, another 5 minutes. To ensure cooking through, and avoid burning, burgers can be placed in oven for 5-10 mins. Then fried on each side briefly.

Serve the hot burgers with lettuce wraps, rocket, cucumber pickle, roast tomatoes or cashew mayo.

 


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