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1
Preheat oven to 350F.
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2
Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes.
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3
Set aside to cool.
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4
Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
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5
Add tempeh, cover and steam 20 minutes.
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6
Remove from steamer and set aside.
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7
In food processor, pulse toasted walnuts to fine powder.
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8
Add half the steamed tempeh, mustard, tamari and umeboshi paste if using and puree until smooth.
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9
Transfer mixture to large bowl.
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10
Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well.
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11
Set aside.
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12
In large skillet, heat 1 tablespoon oil over medium-high heat.
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13
Add onion and cook, stirring often, until softened, about 3 minutes.
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14
Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes.
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15
Add to tempeh mixture along with olives; mix well.
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16
Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.
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17
Prepare a hot charcoal fire or preheat gas grill to high.
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18
Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side.
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19
Serve hot on muffins.
