Stuffed Tempeh Burgers

This recipe is as fun to make as it is to eat. Grate Tofurky’s Original Soy Cake and mix with flax seeds and a little cornstarch. Form the mixture into burgers and stuff with a blend of vegan mozzarella, hot peppers, and olives. Fry them up in a pan so they are crisp on the outside and gooey on the inside. Served on a pretzel bun with vegan mayo, avocado and sauteed kale, these stuffed burgers are the real deal.

4 Servings 

what you’ll need:

3 tablespoons olive oil, divided

1 bunch lacinato kale, shredded

½ onion, finely diced

1 package Tofurky^Ⓡ Original Soy Cake Tempeh, grated

4 teaspoons cornstarch

1 tablespoon ground flax seeds mixed with 2 tablespoons water

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon fine sea salt

¼ teaspoon black pepper

One 8oz package vegan mozzarella cheese, grated

½ cup garlic or pimiento-stuffed green olives, finely chopped

¼ cup jarred pickled hot peppers, drained and finely chopped

½ cup vegan mayonnaise

1 garlic clove, minced

4 pretzel buns

1 avocado, thinly sliced

how to make:

1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add kale and saute until tender, 7-10 minutes. Add salt and pepper to taste and transfer to a bowl.
2. In same skillet, heat 1 tablespoon oil over medium heat. Add onion and saute until softened, 6-8 minutes.
3. Transfer onions to a large bowl and add tempeh, cornstarch, flax, paprika, oregano, thyme, salt, and pepper. Mix with your hands making sure mixture sticks together.
4. In a small bowl, combine cheese, olives, and peppers.
5. Portion tempeh mixture using a ½-cup measuring cup. Make an indentation in the center of each patty. Fill with 1 tablespoon cheese mixture and form tempeh mixture around it. Flatten into a ½” thick patty. Repeat with remaining tempeh, making 4 burgers.
6. Heat remaining 1 tablespoon oil in large nonstick skillet. Add burgers and cook until browned on both sides, about 4 minutes per side.
7. In a small bowl, stir together mayonnaise and garlic.
8. To serve, spread 1 tablespoon mayonnaise on top and bottom of each bun. Place tempeh burger on bottom half and top with avocado and kale.