Meet your new favourite veggie burger, just in time for Labor Day! A while back a classmate asked me if I had any good recipes for veggies burgers. “Why no, no I don’t! But I WILL!” I have been working to perfect the ultimate veggie burger over the past couple of weeks and I think I finally nailed it: protein-packed, veggies and herbs that give a blast of flavor, and a consistency that every veggie-burger experimenter strives for. I must say, I’m pretty happy with how this turned out. The tofu and mushrooms offer a wonderful smoky flavor and the tempeh gives a lovely chewy texture while the beets provides a hint of sweetness. Topped with my spicy cherry tomato jam, these are heaven in your mouth and a sweet ode to summer vegetables!
If you have never tried tempeh, its an interesting protein that deserves a chance in your kitchen. Tempeh originated in Indonesia and is made from the whole soybean, normally with blended grains. This means tempeh is much higher in fibre than other soy products but is also high in protein. This mixture is then fermented, giving it a nutty flavor with a hint of mushroom essence. If there are grey or dark spots on the tempeh, don’t fear: this isn’t spoilage, but the healthy bacteria hard at work for your gut health. The beauty of soy products like tofu and tempeh is that they take on whatever flavor you cook them in, so season liberally and don’t be afraid to cook with adventurous spices.
I’ve served these veggie burgers over fresh pumpkin seed buns I found at the local market but feel free to use whatever bread you find or make; you can even try them with a collard green or butter lettuce wrap. The chipotle tomato jam was actually a last minute addition. As I tried my second….ok, third, veggie burger, I realized it needed something saucy with a bite. Thanks to all my fresh cherry tomatoes, this tomato chipotle jam rocked the burger to a new level! The topping ideas are endless so jazz these babies up whichever way you like: fresh cucumber slices, cashew cheese, sprouts, arugula or muenster cheese. Your only problem will be how to stop eating these things!
If you haven’t tried any of Love and Garnish’s recipes yet…this is the one to try. I promise you won’t regret it! Make a huge batch, because they won’t last long, especially if you are taking them to a Labor Day BBQ!
Brooke Bass - Oh my gosh, these look amazing! So glad you decided to add the chipotle tomato jam…that sounds absolutely fabulous. Will definitely have to give these a try soon!!
PS: Do you like how we both posted sandwich recipes within minutes of each other? Love the differences between our cooking styles/inspiration, but also love how we still drool over each others posts all the time
Love & Garnish - I’ve had the jam in my fridge for a week and have been using it for everything! If you don’t get a chance to make the burgers….at least give the jam a try! And yes, love the unique-ness of our blogs yet the beautiful similarities of our passion!
Thalia @ butter and brioche - How incredible is this Veggie Burger! Loving all the flavours going on.. I can imagine how good it would have tasted. Pinned to recreate later. Thanks for the recipe and inspiration!
Love & Garnish - Hi Thalia! So glad you came across this recipe…its a keeper!
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