Tempeh-Walnut Burgers

[Guest guest]

Tempeh-Walnut Burgers 01-JUL-00 p. 44

Makes 8—Egg- & Dairy-free

 

 

1 1/2 cups walnuts (6 1/2 oz.)

2 (8-oz.) pkgs. tempeh, each cut in half

1 Tbs. Dijon mustard

1 Tbs. tamari or reduced-sodium soy sauce

2 tsp. umeboshi paste (optional)

1 Tbs. olive oil, plus additional for brushing

1/2 cup finely chopped onion

3 medium cloves garlic, minced

1/2 cup finely diced red bell pepper

1/2 cup finely chopped celery

1 Tbs. minced fresh rosemary

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/2 cup (packed) pitted chopped kalamata olives

8 whole-wheat English muffins or buns, split

Flavored Mayonnaise (July '00, p44), lettuce and

tomato slices for serving

Preheat oven to 350°F. Spread walnuts on baking sheet

and bake until lightly toasted, 8 to 10 minutes. Set

aside to cool.

 

Meanwhile, in large saucepan fitted with steamer

basket, bring 2 inches water to a boil over high heat.

Add tempeh, cover and steam 20 minutes. Remove from

steamer and set aside.

 

In food processor, pulse toasted walnuts to fine

powder. Add half the steamed tempeh, mustard, tamari

and umeboshi paste if using and puree until smooth.

Transfer mixture to large bowl. Crumble remaining

tempeh into very small pieces, add to mixture in bowl

and mix well. Set aside.

 

In large skillet, heat 1 tablespoon oil over

medium-high heat. Add onion and cook, stirring often,

until softened, about 3 minutes. Add garlic, bell

pepper, celery, rosemary, salt and pepper and cook,

stirring often, 5 minutes. Add to tempeh mixture along

with olives; mix well. Using 1/2 cup for each and

packing firmly, form mixture into 8 round patties.

 

Prepare a hot charcoal fire or preheat gas grill to

high. Place burgers on grill rack, brush with oil and

cook until golden brown, 3 to 4 minutes per side.

Serve hot on muffins with mayonnaise, lettuce and

tomato slices.

 

PER burger: 392 CAL; 18 G PROT; 22 TOTAL FAT (2 SAT.

FAT); 37 G CARB.; CHOL; 474 MG SOD.; 4 FIBER

 

 

 

 

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