How to Make Plant-Based Burgers | Interview and Cooking with Vicki Brett-Gach
437GRAND SLAM TEMPEH BURGERS WITH SPINACH AND SWEET POTATOES
Servings: 10 to 12 burgers
1 8-ounce block tempeh
1 small onion, roughly chopped
2 cups baby spinach
1 medium steamed sweet potato (about 1 1/2 cups), peeled and roughly chopped
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
generous sprinkle Creole seasoning (optional)
generous sprinkle kosher salt (optional)
Instructions
Preheat oven to 425 degrees.
Add all the ingredients into a food processor and process until almost (but not entirely) smooth. Empty contents onto a clean cutting board. Divide mixture evenly into 10 to 12 portions. Form each portion into a flat burger-shaped patty. Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25-35 minutes, or until golden and almost firm.
Remove tempeh burgers from oven, and serve open-faced on toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.
FABULOUS BEET BURGERS
Servings: 8 to 10
3 small (or 2 medium) roasted beets (see below)
1 large roasted onion (see below)
1 cup brown rice, mixed with steamed greens (see below)
1 can black beans, drained, rinsed
1/4 cup balsamic vinegar
1/3 cup ground flaxseed meal
1 teaspoon kosher salt (optional)
1/2 teaspoon cumin
1/2 teaspoon Creole or Cajun seasoning (optional)
Instructions
Preheat oven to 425 degrees.
In a large food processor, add the beets, onion, and all other ingredients, and process until almost (but not entirely) smooth.
Empty contents into a color-safe bowl, or onto a clean color-safe surface. Divide mixture evenly into 8 to 10 portions. Form each one into a flat burger-shaped patty. Place burgers on a nonstick baking sheet or oven-safe griddle.
Bake for approximately 25 minutes, or until almost firm to the touch. Remove beet burgers from oven, and serve open-faced on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, avocado, pickles, mustard, hummus, etc.).
To roast the beets and onion…
Preheat oven to 350 degrees.
Wash and trim beets. Trim and peel the onion. Place the beets and the onion into a covered baking dish, or wrap each one individually in aluminum foil.
Place the covered baking dish or the foil packets in the oven and roast for one hour. Remove from oven and allow to cool, without opening. (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)
Once the beets (and onion) have cooled, carefully remove and discard the thin outer skin on the beets.
Brown rice and steamed greens…
For convenience, cook the greens along with your rice. The amount of greens you use is up to you!
Just wash and chop your choice of fresh greens (beet greens or kale work great). Add uncooked greens to the uncooked rice and allow both to steam together on the stove or in a rice cooker. (This combination is optional. Plain cooked brown rice is fine, too.)
OVEN-BAKED FALAFEL BURGERS
Servings: makes 9 burgers
2 14-ounce cans chickpeas, rinsed and drained
1 large onion, diced
2 cloves garlic, minced
1 generous cup fresh flat parsley, densely packed
1/2 cup oats
3 tablespoons tahini
2 tablespoons hot sauce
3 tablespoons water
2 1/4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt, or to taste (optional)
1/4 teaspoon black pepper
Instructions
Preheat oven to 400 degrees.
Using a nonstick roasting pan, roast chickpeas, onion, and garlic in the oven for 45 to 50 minutes. Add a splash of water, and stir occasionally to avoid sticking. Once the ingredients are golden, remove pan from oven, and set aside.
Turn oven temperature down to 375 degrees.
Into the bowl of a large food processor add all falafel ingredients (including roasted chickpeas, onions, and garlic), and process until almost smooth, and batter begins to stick to itself. Add an additional splash of water, if needed.
Remove bowl and blade from base. Form falafel mixture into evenly shaped patties, and place them on a nonstick baking sheet or oven-safe griddle.
Bake at 375 degrees for 20 minutes. Flip burgers and bake for another 5 minutes, or until nice and crispy.
Remove from oven and serve open-faced immediately on Ezekiel English muffins or whole grain buns, along with favorite toppings (tomato, pickles, plant-based yogurt, mustard, hummus, etc.).
Vicki Brett-Gach is a sugar-free, oil-free WFPB Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. She’s a graduate of Dr. McDougall’s Starch Solution Certification program and is Forks Over Knives Plant-Based Certified, and has been trained in Nutrition for a Healthy Heart and in Dietary Therapy for Reversing Common Diseases. Vicki also has a certificate in Plant-Based Nutrition and a certificate in Wellness Counseling and is Co-Director of Culinary Education for PBNSG.org
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen