Tempeh-Mushroom Burgers Recipe

Name: Tempeh-Mushroom Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. light miso paste; 2 8-oz. pkgs. tempeh, grated; 3 Tbs. canola oil, divided; 1/2 cup gluten flour or vital wheat gluten; 2 Tbs. guar gum; 1 portobello mushroom, stemmed and grated (about 3/4 cup); 1 small beet, grated (about 3/4 cup); 1 small onion, grated (about 1/2 cup); 1 small carrot, grated (about 1/2 cup); 1/2 cup fresh or frozen corn kernels; 1/2 medium green bell pepper, finely chopped (about ⅓ cup); 1/2 medium red bell pepper, finely chopped (about ⅓ cup); 2 cloves garlic, minced (about 2 tsp.)

Servings: persons

4 Tbs. light miso paste
2 8-oz. pkgs. tempeh, grated
3 Tbs. canola oil, divided
1/2 cup gluten flour or vital wheat gluten
2 Tbs. guar gum
1 portobello mushroom, stemmed and grated (about 3/4 cup)
1 small beet, grated (about 3/4 cup)
1 small onion, grated (about 1/2 cup)
1 small carrot, grated (about 1/2 cup)
1/2 cup fresh or frozen corn kernels
1/2 medium green bell pepper, finely chopped (about ⅓ cup)
1/2 medium red bell pepper, finely chopped (about ⅓ cup)
2 cloves garlic, minced (about 2 tsp.)

1
Preheat oven to 350F.
2
Coat baking sheet with cooking spray.
3
Dilute miso in 1/4 cup water in bowl.
4
Stir in tempeh and 11/2 Tbs.
5
oil.
6
Stir in flour and guar gum.
7
Mound tempeh mixture on prepared baking sheet.
8
Cover with foil, and bake 20 minutes, or until heated through.
9
Heat remaining 1 1/2 Tbs.
10
oil in skillet over medium heat.
11
Add mushroom, beet, onion, carrot, corn, bell peppers and garlic.
12
Saute 10 minutes, or until vegetables are tender.
13
Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
14
Shape tempeh mixture into 8 patties.
15
Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
16
Preheat grill to medium.
17
Brush burgers and grill rack with oil.
18
Grill 8 to 10 minutes per side.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Tbs. light miso paste, 2 8-oz. pkgs. tempeh, grated, 3 Tbs. canola oil, divided, 1/2 cup gluten flour or vital wheat gluten, and more.

Yes, Tempeh-Mushroom Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh-Mushroom Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions