When it comes to making veggie burgers, the sky is the limit. This meaty burger is made from a combination of pumpkin purée, tempeh, and kale, so it's packed with flavor and nutrition. The herbs are standard and could be substituted for whatever you like best because the real star flavor is liquid smoke. These burgers freeze fantastically, making them great options for a mid-week meal when you don't necessarily have the time to cook.
Pumpkin Tempeh Veggie Burgers [Vegan]
- 1 8-ounce block tempeh, roughly cut into pieces
- 2 cups Lacinato kale, stems removed, then shredded
- 2 garlic cloves, peeled and crushed
- 5 medium Baby Bella mushrooms, cut in half
- 2 tablespoons chives
- 1/3 cup pumpkin seeds
- 2 teaspoons sea salt
- 2 teaspoons cumin
- 1 teaspoons paprika
- 2 teaspoons liquid smoke
- 2 teaspoons Sriracha, or to taste
- 1 15-ounce can pumpkin purée
- 1 cup panko bread crumbs
- Broccoli sprouts
- Caramelized onions
- Preheat oven to 375°F.
- Place Tempeh, kale, garlic, and mushrooms into the 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, and 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 and serve with your favorite toppings.
- To make caramelized onions, thinly slice 1/2 a large onion into rounds, add to a small sauté pan with 1 tablespoon of vegan butter. Cook over medium-low heat, stirring occasionally, until caramelized. About 15-20 minutes.