April 30, 2013
As featured in Lani Muelrath's Plant-Based Blueprint
These are perfect for the upcoming Memorial Day weekend! Grab your friends and have some fun experimenting with this versatile recipe. Try switching out the black beans for lentils or pintos, the short rice for long grain or bulgur, the tempeh for tofu, or the sweet potato for any potato you can get your hands on. And don't forget about the spices! Try curries or black-bean spices. The variations are endless! Enjoy!
- 1 - 16 oz can black beans
- 1 large baked sweet potato
- 1 1/4 cups cooked short grain brown rice
- 4 oz tempeh
- 4 Tablespoons ketchup
- 1 tsp garlic granules
- 1 tsp Bragg’s Aminos (or soy sauce)
- 1 tsp vinegar
- 1/4 cup nutritional yeast
- 1 tsp smokey paprika
- Splash of non-dairy milk
1. Mash the beans and sweet potato (if the skin is too tough, chop it small) with a food masher.
2. Chop the tempeh into tiny pieces so that it blends in well with the beans and potato.
3. Mix in the ketchup, garlic, Bragg’s Aminos, vinegar, yeast, and smokey paprika.
4. Splash in non-dairy milk as needed to make the burger mix workable but not runny.
5. Chill the mixture in the refrigerator for 30 minutes or so to make your burger mix workable.
6. Take 1/2 cup measures of the mix and form into burgers, keeping them an even thickness and flattening the edges.
7. Place on parchment paper on a cookie sheet and bake for 10 - 12 minutes at 400 degrees. As an alternative, grill on the cook top or grill.
8. Serve on whole grain buns with onion, tomato, lettuce, and your favorite condiments.
NOTE: These make excellent meals on their own any time of the day. Since they keep such great shape, you can bake several and have them ready to go as a cold on-the-go meal any time or use cold in sandwiches the next day