Stuffed Tempeh Burgers |
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1 | tablespoons | olive oil | ||
1 | bunch | lacinato kale, shredded | ||
½ | teaspoon | fine sea salt | ||
¼ | teaspoon | black pepper |
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.
8 | ounces | vegan mozzarella cheese, grated | ||
½ | cup | garlic-stuffed green olives, finely chopped | ||
¼ | cup | jarred pickled hot peppers, drained and finely chopped |
In a small bowl, combine everything.
½ | onion, finely diced | |||
1 | packet | Organic Soy Tempeh Cake grated | ||
4 | teaspoons | cornstarch | ||
1 | tablespoon | ground flax seeds, mixed with 2 tablespoons water | ||
1 | teaspoon | paprika | ||
½ | teaspoon | dried oregano | ||
½ | teaspoon | dried thyme | ||
fine sea salt | ||||
black pepper | ||||
1 | tablespoon | olive oil |
In a large bowl, mix everything but olive oil with your hands making sure mixture sticks together.
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.
Flatten into a ½" thick patty. Repeat with others.
In a large nonstick skillet, heat olive oil. Add burgers and cook until browned on both sides (4 mins per side).
1 | clove | garlic, minced | ||
½ | cup | vegan mayonnaise |
In a small bowl, stir everything together.
4 | pretzel buns | |||
1 | avocado, thinly sliced |
Spread aioli on top and bottom of pretzel buns. Place patty on bottom half with avocado and kale.