NouCuisine • Stuffed Tempeh Burgers recipe by tofurky

Stuffed Tempeh Burgers



SERVES 4PREP COOK 50m

kale

1tablespoons

olive oil

1bunch

lacinato kale, shredded

½teaspoon

fine sea salt

¼teaspoon

black pepper

  1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add lacinato kale and sauté until tender (~8 mins). Add fine sea salt and black pepper to taste and transfer to a bowl.


cheese mixture

8ounces

vegan mozzarella cheese, grated

½cup

garlic-stuffed green olives, finely chopped

¼cup

jarred pickled hot peppers, drained and finely chopped

  1. In a small bowl, combine everything.

tempeh

½

onion, finely diced

1packet

Organic Soy Tempeh Cake grated

4teaspoons

cornstarch

1tablespoon

ground flax seeds, mixed with 2 tablespoons water

1teaspoon

paprika

½teaspoon

dried oregano

½teaspoon

dried thyme

fine sea salt

black pepper

1tablespoon

olive oil

  1. In a large bowl, mix everything but olive oil with your hands making sure mixture sticks together.

  2. ½ cup tempeh mixture into a patty, make an indentation in the center to fill 1 tablespoon of cheese mixture and form tempeh mixture around it.

  3. Flatten into a ½" thick patty. Repeat with others.

  4. In a large nonstick skillet, heat olive oil. Add burgers and cook until browned on both sides (4 mins per side).


aioli

1clove

garlic, minced

½cup

vegan mayonnaise

  1. In a small bowl, stir everything together.

4

pretzel buns

1

avocado, thinly sliced

  1. Spread aioli on top and bottom of pretzel buns. Place patty on bottom half with avocado and kale.