Delicious Gluten-Free Tempeh Burgers
Ingredients
- 8-ounce block tempeh
- 1 small onion
- 2 slices bread
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon chipotle powder
- 3/4 teaspoon garlic powder
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon gluten-free tamari or soy sauce
- 2 teaspoons olive oil (optional)
- 2 tablespoons flour
- Salt to taste
- Vegetable broth (for sautéing, optional)
Preparation
Gently boil the tempeh for 5 minutes to reduce bitterness.
Rinse the tempeh under cold water.
Crumble the tempeh into mince-like pieces using your hands.
Sauté the onion in a little olive oil or vegetable broth.
Add the sautéed onion to the tempeh crumbles.
Crumble 2 slices of bread into the tempeh mixture.
Add 3/4 teaspoon smoked paprika, 3/4 teaspoon chili powder, 3/4 teaspoon chipotle powder, 3/4 teaspoon garlic powder, 1 1/2 tablespoons nutritional yeast, 1 tablespoon gluten-free tamari or soy sauce, and optional 2 teaspoons olive oil.
Use your hands to incorporate the spices into the tempeh crumbles.
Add 2 tablespoons flour and salt to taste.
Form the mixture into about 5 to 6 burgers, each about 1/2 to 3/4 inch thick.
Bake on a lined baking sheet at 375°F until golden brown, flipping halfway through (about 20 minutes), or cook in a little oil in a non-stick frying pan.
Tips
This recipe can be made oil-free by using vegetable broth for sautéing and omitting the olive oil.
It is gluten-free if using gluten-free bread, tamari, and flour.
Children may not detect the tempeh taste in these burgers.
