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Tempeh & Mushroom Burger

Servings: 2 burgers
Calories: 804kcal

Ingredients

EDAMAME HUMMUS

  • 200 g shelled Edamame
  • 1 clove garlic
  • ½  cup lemon juice
  • 1 Tbsp tahini
  • Dash water
  • Salt and pepper to taste

BURGER

  • 4 large mushrooms stalks and skin removed
  • 2 x 1.5cm thick slices of butternut pumpkin
  • 1 Tbsp miso
  • ½  block of adzuki tempeh 150g sliced into 1.5 cm slices
  • Sesame oil or water/vegetable broth

SALAD TOPPINGS

  • 1 cup grated beetroot
  • 1 cup grated carrot
  • 2 small cos lettuce leaves

DRESSING

  • 1 tsp minced ginger
  • 1 tsp sesame oil swap with rice vinegar if you are making this oil free
  • 1 ⁄2 tsp wasabi paste
  • 3 Tbsp ponzu sauce

Instructions

EDAMAME HUMMUS

  • Place all ingredients into a blender and blend until you have your desired consistency.
  • The hummus should be thick not runny.

BURGER

  • Preheat oven to a moderate temperature.
  • You will need 2 small baking trays.
  • Place mushrooms on one of the baking tray and drizzle with sesame oil.  (or if you cook oil free use vegetable broth or water)
  • With a bread and butter knife, gently spread miso paste on each side of the pumpkin and tempeh.
  • Drizzle with sesame oil and place both trays in the oven (or if you cook oil free use vegetable broth or water)
  • Bake until golden and mushrooms are juicy.

DRESSING

  • Place all dressing ingredients into a jar and shake your heart out. Pour over beetroot and carrot and toss until combined.

Notes

TO CONSTRUCT BURGER Place mushroom cap on your plate. Top with a good helping of hummus, then lay cos lettuce on top. Place roasted pumpkin and tempeh then top with salad. Spread other mushroom cap thickly with hummus and close your burger. Use a toothpick to hold the burger together and sprinkle with sesame seeds.