Jalapeno-Glazed Tempeh Burgers
June 15th, 2011 by Elise | Printer friendly version
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I made these recently and Jason and I agreed that they are the tastiest veggie burgers we’ve ever eaten! The jalapeno glaze really gives them that perfect extra something… The Pickapeppa sauce can be found with the BBQ and Worcestershire sauces at most grocery stores. You can serve them as a standalone dish, or try them on a burger bun with lettuce and tomato. For an extra special summer treat, try serving them with Baked “Fried” Green Tomatoes
236 calories; 12g protein; 18g carbohydrates; 8g fat; 0mg cholesterol; 495mg sodium; 1g fiber
Makes 8 servings
- 2 tablespoons frozen apple juice concentrate, thawed
- 2 teaspoons Pickapeppa sauce (can be found with the BBQ and Worcestershire sauces at most grocery stores)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- Fresh ground pepper to taste
- 2 – 8 ounce packages of tempeh, each cake cut into quarters
- 2 cloves garlic
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2/3 cup breadcrumbs
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 small potato, peeled and finely diced
- 2 medium carrots, diced
- 1 jalapeno, stems, seeds and ribs removed, finely diced
- Cooking spray
- 1/2 cup Jalapeno jelly
- 1 tablespoon natural foods store ketchup or tomato paste
- 2 teaspoons low-sodium soy sauce
- Combine the ingredients for the marinade in a flat bottom dish that is big enough to accommodate the tempeh in a single layer. Add the tempeh and coat well. Allow the tempeh to marinade for at least an hour, or preferably overnight.
- Put the tempeh in a collapsible steamer, reserving the excess marinade. Put the steamer in a medium pot with an inch or two of water in the bottom. Bring the water to a boil and steam the tempeh for 5 minutes.
- Put the reserved marinade, the garlic, the cornstarch, the salt and half of the steamed tempeh in a food processor and pulse until the ingredients form a thick paste.
- Dice the remaining tempeh and place it in a large bowl. Add the paste from the food processor and the breadcrumbs. Mix and set aside.
- Heat the vegetable oil in a skillet until hot. Add the onion and saute over medium heat for 4 minutes. Add the potato and saute for 4 minutes more. Add the carrot and saute for one minute. Cover and steam for 4 minutes. Add the jalapeno and saute for an additional minute. Remove from heat and add to the bowl with the tempeh mixture.
- Preheat the oven to 400 degrees.
- Form the tempeh mixture into 8 patties of equal size and place on a baking sheet that has been sprayed with cooking spray. Bake for 20 to 25 minutes, then flip the patties and cook for an additional 8 minutes.
- While the patties are baking, combine the ingredients for the jalapeno glaze in a small saucepan over medium heat. Stir until the jelly dissolves.
- When the burgers are done, remove them from the oven and set it to to broil. Brush each burger with jalapeno-glaze to coat. Broil the burgers for 1 to 3 minutes, watching closely to ensure that they don’t burn.
From Passionate Vegetarian by Crescent Dragonwagon