Most often in the vegan world we’re spoilt for choice when it comes to veggie burgers. I know that when I go to the supermarket I have at least 6 to choose from, and while some of them are pretty good for a quick bite, nothing beats a homemade burger. I prefer to make my own too because you can change the flavours to suit your taste, plus you know exactly what’s going into it. These tempeh and mushroom burgers are a real bloody treat – the tempeh and mushrooms work together to provide a “meaty” flavour and texture that isn’t dry or chewy.
- 2 260g packets of tempeh
- 1 cup stemmed and finely chopped mushrooms
- 1/2 brown onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup basil leaves, finely chopped
- 2 tablespoons sesame seeds
- 1 teaspoon liquid smoke
- 3 tablespoons soy sauce
- 3 tablespoons vegan Worcestershire sauce
- 1/2 cup gluten flour
- Salt and pepper to taste
- Buns, salad and mayonnaise to serve
- Preheat oven to 180°C and line a baking tray with baking paper.
- Shred your tempeh with a grater or using the shredding attachment on your food processor.
- Chuck the tempeh into a large bowl with the mushroom, onion, garlic, basil and sesame seeds. Combine well before adding the liquid smoke, soy sauce and Worcestershire sauce.
- Add in the gluten flour and salt and pepper and combine well, the mixture will become a little more stringy and should stick together when formed into a ball.
- Mould into patties using a mould or making free form shapes.
- Place onto the baking tray and bake for 30 minutes, the outside will be dark brown when cooked.
- Serve on a bun with salad and vegan mayo.