Grilled Tempeh Veggie Burgers Recipes

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Steps:

• Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight.
• Prepare grill.
• Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade.

Steps:

• Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below.
• Reserve marinade for brushing later.
• Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it.
• Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately.
• Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins
• Add cheese and whatever other condiments you might like and hope you enjoy.