How is August looking into its last sweet half? I don't know about you (and feel free to tell me), but I feel like suddenly I have to summer it up to the tittles. And in that spirit, I've been spending as many minutes of the day outside as possible. I am not back and ready to rock it on my bicycle just yet (still in accident recovery mode), but walks are sweet, as are evenings on our porch, eating, laughing and just plain old loving the loveliness.
As we do spend many an evening on the porch, with the sites and smells of our neighbourhood wafting over, meat seems to be the scent of choice most often. Even as a non BBQ meat eater (hi cancer, you're not invited to play with me), I do still get cravings.
Hence my creation of a serious burger. I wanted the real deal. A big juicy burger patty that I could load up with all my fave toppings, fancy mustards and the like, have a real toasted bun and even a side of my fave sweet potato fries and cashew ketchup.
This burger loving recipe was inspired by a tempeh burger I had down in California when I was there for a conference in April. Tired of eating superfood smoothies and raw salads for every meal in our hotel room, we snuck out for lunch. I've been thinking about a proper burger since then. I do love the veggie versions too, of course but there is something fantastic about adding ground tempeh to the mix. It's just got a meaty vibe to it.
When I took my first bite of this wonder burger, I declared this meat loving friendly (meaning the meat burger type would love this equally). I was greeted by head shakes, but whatever. It's amazing.
Here is my recipe for the Meghan Telpner Certified World's Greatest Tempeh Burger.
Tempeh Super BBQ Burger
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: grill bake entree gluten-free nut-free vegan Tempeh tempeh American whole food fall
Ingredients (8 servings)
- 1 package organic tempeh
- 1/4 cup onions, finely chopped
- 1/2 cup zucchini, grated
- 1 broccoli stalk, finely chopped
- 1/4 cup brown rice or spelt flour
- 2 Tbs arrowroot starch
- 2 Tbs balsamic vinegar
- 2 Tbs olive oil
- 1 Tbs dried basil
- 1 Tbs dried oregano
- 2 Tbs dried parsley
- 1 tsp baking powder
- pinch of sea salt
- 1 egg or egg substitute (1 Tbs ground chia + 1/4 cup warm water) Chia Seeds
Cut tempeh up into cubes and toss into a food processor and process until into small pieces, or finely chop.
In a large mixing bowl, mix together ground tempeh, onion, zucchini, broccoli stock, brown rice, arrowroot starch, balsamic vinegar, olive oil, basil, oregano, parsley, baking powder, sea salt and egg or egg substitute.
Mix with a fork until it starts to come together, and is evenly mixed.
Take about 1/3 cup mixture, roll into a ball and then flatten into a patty.
Either cook on a 350-400 BBQ or in the oven at 350 for about 20 minutes, flipping halfway through. Remove once lightely browned and firm to the touch.
Serve on a bun, wrapped in lettuce, in a wrap or however makes your summer loving heart sing.
If you are looking for ways to love up your last couple weeks of the summer, have a peak at this super fun article I wrote for Travel to Wellness about my fave Wellness Activities in Toronto.
And if you want to eat your way through the rest of the summer, here are my fave summer happy recipes:
Question Of The Day: What are you doing to milk the love from the last few weeks of summer?