Sun-Dried Tomato Tempeh Burgers
Ingredients
- 1 packet tempeh (8 ounces)
- 1 1/2 tablespoons flaxseed meal (ground flaxseed)
- 1/4 cup sun-dried tomato halves (preserved in oil)
- 1 large clove garlic
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs
- 1 tablespoon tamari
- 1/2 teaspoon maple syrup
- Salt to taste
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Fill a medium saucepan with enough water to cover the tempeh by about 2 inches, bring to a gentle boil, add the tempeh, simmer for 10 minutes, drain, and set aside to cool.
In a small bowl, mix the flaxseed meal with 3 tablespoons of warm water and set aside for at least 10 minutes.
Break the tempeh into about 4 pieces and transfer to a food processor. Add the sun-dried tomatoes, garlic, chili powder, oregano, smoked paprika, cumin, garlic powder, and onion powder. Process until the tempeh forms fine crumbles, then transfer to a large bowl.
Mix in the flax egg, breadcrumbs, tamari, maple syrup, and salt to taste.
Form four patties using a half-cup measurement for each.
Optionally, add a little olive oil to a large non-stick skillet and cook the patties for about 3 minutes on each side, or until golden brown.
Place the patties onto a baking sheet and bake for 10 minutes. Flip them over and bake for about 5 minutes more, or until golden brown.
