This was my first attempt at these burgers. They are tasty, but a little delicate. I'll make a MTB 2.0 in the near future and hopefully those will be sturdier. Michael is NOT a tempeh fan (like I'm NOT a Seitan fan) but these were so good he said he'd definitely eat them again. They were really easy to make too, thanks once again to my food processor.
(makes 3 burgers)
Mushroom Tempeh Burgers
1/2 pint (4 oz) baby portabella mushrooms, sliced
3 whole scallions, sliced
3 cloves garlic, minced
1 package Three Grain Tempeh, diced
1 tsp cayenne
1 tsp smoked paprika
1/2 jalapeno, seeded and diced
1/2 cup oats
Heat 2 Tbsp oil in a skillet over medium-high heat. Saute mushrooms, jalapenos, scallions, garlic until mushrooms and garlic are tender.
Stir in tempeh, cayenne and smoked paprika.
Cook stirring occasionally for 5 minutes, season with salt and pepper and remove from heat.
Transfer mixture to a food processor. Add oats and pulse several times. Scrape down the sides of the bowl and process until well ground.
Form the mixture into three patties.
Heat 2 Tbsp oil in a a skillet. Carefully transfer patties into pan.
Brown on one side for 3 minutes or until browned, and then carefully flip over. Brown on the second side.
Serve on whole grain buns with desired fixin's.
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