Crispy Chicken-Less Burgers
Prep time
Total time
Author: The Seasonal Diet
Serves: 2
Ingredients
- 3 cloves garlic
- ½ cup spring onions
- ½ cup cilantro
- 1 Tbsp. flaxseed meal
- 1 package tempeh
- 1 tsp. chili powder
- 3 dashes ginger
- ½ Tbsp. smoked paprika
- ¼ tsp. liquid smoke
- 1 cup cooked quinoa
- 3 Tbsp. tamari
- ½ cup (finely ground) cornmeal
- 1 smidge coconut oil
Instructions
- Preheat oven to 450°F.
- Oil baking sheet with coconut oil.
- Peel 3 cloves of garlic and give them a quick chop, place in the food processor with cilantro, spring onions and cooked quinoa. Process a few times until everything is well chopped.
- Transfer ingredients from food processor to a medium bowl.
- Add flax, chili, paprika, smoke, ginger and tamari to the bowl. Next add chopped tempeh to the food processor and pulse a few times until it looks like ground turkey (do not over-process).
- Add the tempeh to the bowl and mix well.
- Next add cornmeal and mix again.
- Form mixture into 5-6 burgers. Place on the baking sheet. Lightly brush the tops of the burgers with coconut oil.
- Place in the oven for 20 minutes, then turn to broil and cook for 2 more minutes.
- Remove and allow to cool for 3 minutes before scooping them off baking sheet.
- Serve as you would any other burger!
Notes
*Recipe calls for cooked quinoa; this can be hot or cold. Make sure you cook this ahead of time or use leftovers.
*Make sure you oil baking sheet as burgers will stick.
*Try not to over process so they holder together better.
*These burgers are great topped with ketchup, bbq sauce, mustard, avocado or even on a bun with regular burger toppings!
*Make sure you oil baking sheet as burgers will stick.
*Try not to over process so they holder together better.
*These burgers are great topped with ketchup, bbq sauce, mustard, avocado or even on a bun with regular burger toppings!
