Regardless of the time of year, Justin and I love a good veggie burger. They are quick, easy and can be loaded with tons veggie goodness.
When it comes to veggie burgers the possibilities are truly endless - homemade veggie burgers typically freeze well making it an awesome mid week go to when you don't have time to "cook". Make a batch over the weekend and freeze the rest to enjoy throughout the month.
Iv'e mentioned a few times my love for savory pumpkin dishes and this one totally fits the bill in both savory + pumpkin departments.
The seasonings are pretty straight forward, the star is the liquid smoke which ties everything together- I am a sucker for smokey tempeh anything!
All ingredients minus the breadcrumbs are added to a food processor and blended a few times- the breadcrumbs are then folded into the mixture and shaped into veggie burgers.
When it comes to veggie burgers or dogs I am all about the toppings- the more I can fit the better. However, this time around I opted to keep it pretty simple- caramelized onions ('cause they make everything better ) a good spreading of veganaise + broccoli sprouts.
You could definitely spice up your veganaise by adding a hit of chipotle + maple syrup or sub in chipotle for sriracha.
I'm sorry/not sorry for so many veggie burger pictures- I really could not help myself.
Do you load on the toppings or go for the bare minimum when it comes to your dogs + burgers?
Smokey Pumpkin Tempeh Veggie Burger
makes 6 burgers
you will need:
8 oz tempeh - roughly cut into pieces
2 cups lacinato (dino) kale shredded- stems removed
2 cloves garlic - peeled + crushed
5 medium baby bella mushrooms- cut in half
2 tbsp chives
1/3 cup pepitas
2 tsp sea salt
2 tsp cumin
1 tsp paprika
2 tsp liquid smoke
2 tsp Sriracha or to taste
(1) 15 oz can canned pumpkin
1 cup panko bread crumbs*
Pre heat oven to 375 degrees
Place Tempeh, kale, garlic + mushrooms into a bowl of a food processor and process for a minute or so until mixture begins to form.
Add chives through sriracha and process until all large pieces of mushrooms, tempeh + garlic are broken down into smaller bits.
Pulse in Pumpkin until well mixed.
Transfer mixture to a large mixing bowl, fold in bread crumbs . Working with a heaping 1/2 cup at a time form mixture into patties. Place patties on a lightly oiled rimmed baking sheet. Continue until mixture is gone, you should get 6 veggie burgers.
Bake for 10-15 minutes , until bottoms begin to brown then flip and bake an additional 10 minutes.
Remove from oven + serve with your favorite toppings!
To make caramelized onions- thinly slice 1/2 a large onion into rounds, add to a small saute pan with 1 tbsp of vegan butter. Cook over medium/low heat stirring occasionally until caramelized. About 15-20 minutes. Great to make while the burgers are cooking!
*to make gluten free simply use gluten free bread crumbs