Tempeh Burgers with Millet & Rice
Ingredients
The burger mixture
-
½
cup
millet
-
½
cup
brown basmati rice
-
½
cup
toasted nuts and seeds (e.g., walnuts & sunflower seeds)
-
1
clove
garlic
-
¾
cup
roughly chopped red onion
-
½
cup
grated carrots
-
¾
cup
roughly chopped tempeh
-
1 ½
tablespoons
Tamari soy sauce
-
2
tablespoons
brown rice flour
-
2
teaspoons
arrowroot powder
-
2
tablespoons
nutritional yeast
-
1 ½
tablespoons
ground spices of choice
-
¼
cup
chopped herbs of choice
-
to taste
sea salt
-
to taste
ground black pepper
-
1-2
tablespoons
water
-
avocado oil
for sautéing
For serving
-
toppings of choice
-
burger buns or large lettuce leaves
Instructions
- Combine millet and brown rice with 2 ½ cups water and a pinch of salt in a saucepan. Bring to a boil, then simmer covered until water is absorbed, about 15 minutes.
- Allow the grains to cool.
- In a food processor, combine nuts/seeds, garlic, onion, carrot, and tempeh. Pulse until a moist, chunky paste forms.
- Transfer the mixture to a large bowl and add the cooked rice and millet, Tamari, brown rice flour, arrowroot, nutritional yeast, spices, herbs, salt, and pepper. Mix until combined.
- Form the mixture into 6 equal patties and place on a parchment-lined baking sheet. Refrigerate for at least 1 hour.
- Heat a sauté pan over medium heat with avocado oil. Cook 2-3 patties until golden on one side, about 3-4 minutes, then flip and cook for another 3 minutes.
- Repeat with remaining patties and keep cooked ones warm.
- Serve the tempeh burgers with lettuce wraps and chosen toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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