Crispy Chicken-less Burgers

Crispy Chicken-Less Burgers
Prep time
Total time
Serves: 2
  • 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
  1. Preheat oven to 450°F.
  2. Oil baking sheet with coconut oil.
  3. 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.
  4. Transfer ingredients from food processor to a medium bowl.
  5. 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).
  6. Add the tempeh to the bowl and mix well.
  7. Next add cornmeal and mix again.
  8. Form mixture into 5-6 burgers. Place on the baking sheet. Lightly brush the tops of the burgers with coconut oil.
  9. Place in the oven for 20 minutes, then turn to broil and cook for 2 more minutes.
  10. Remove and allow to cool for 3 minutes before scooping them off baking sheet.
  11. Serve as you would any other burger!
*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!


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